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Markiza Cake (Marquise Cake)

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Markiza Cake, also known as Marquise Cake, is a classic Ukrainian dessert made with layers of buttery shortbread topped with crunchy meringue and walnuts, all sandwiched together with a rich Russian buttercream. The result is an elegant and decadent treat with crisp, creamy, and nutty textures in every bite.

Ingredients

Scale
  • Base:
  • 9 oz unsalted butter, room temperature (2 1/4 sticks)
  • 5 egg yolks
  • 3 Tbsp sour cream
  • 1 tsp baking soda + 1 Tbsp vinegar (mixed until foam subsides)
  • 1 Tbsp vanilla extract
  • 2 1/2 cups all-purpose flour (12.5 oz)
  • Meringue:
  • 5 egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups chopped walnuts
  • Buttercream Filling:
  • 1 1/2 cans sweetened condensed milk (1 can = 14 oz)
  • 1 1/2 cups unsalted butter, room temperature (3 sticks)
  • Optional: 2 Tbsp cocoa powder or 1 Tbsp instant coffee + 1 Tbsp boiling water
  • Decoration:
  • 2 cups chopped walnuts (for sides)
  • Lattice Top Buttercream (optional):
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 can sweetened condensed milk (14 oz)

Instructions

  1. In a small bowl, combine baking soda and vinegar and let foam subside.
  2. In a mixing bowl, cream 9 oz butter until smooth. Add egg yolks two at a time, mixing between each addition.
  3. Add sour cream, vanilla, and soda-vinegar mixture; mix to combine.
  4. Add flour in two additions and mix just until a dough forms. Divide dough into 6 equal pieces (for 9-inch round) or 3 (for rectangular cake). Refrigerate for 30 minutes or up to 24 hours.
  5. Preheat oven to 350°F. Prepare meringue by whipping egg whites until foamy. Gradually add sugar and continue whipping until glossy stiff peaks form (about 20 minutes).
  6. Roll one dough piece thinly on the back of a 12″x18″ baking sheet. Spread 1.5 cups meringue evenly over it and sprinkle 1/2 cup walnuts. Bake 15–20 minutes until meringue is dry and bottom is golden. Cool and repeat for all layers.
  7. To make buttercream, whip butter until pale and fluffy (about 5 minutes). Slowly pour in sweetened condensed milk while whipping minimally to avoid separation. Add optional cocoa or coffee if desired.
  8. Once layers are cool, assemble cake: add frosting to platter and place first layer meringue-side up. Spread with 1.5–2 cups buttercream. Repeat with remaining layers.
  9. Optionally, split the cake in half and stack to make 6 layers. Frost top and sides with remaining buttercream.
  10. Press 2 cups chopped walnuts into the sides of the cake.
  11. Optional: For decorative lattice, make extra buttercream with 1 cup butter and 1 can condensed milk. Pipe lattice pattern and decorate with sugar beads.

Notes

  • Use clean, grease-free tools when whipping egg whites for best meringue results.
  • Refrigerate dough before rolling to make it easier to handle.
  • Use parchment or foil under cooling layers to prevent sticking and cracking.
  • For enhanced flavor, rest cake overnight in the fridge before serving.
  • Russian Buttercream is sensitive to overwhipping—mix gently once condensed milk is added.

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