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Markiza Cake

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Markiza Cake is an elegant European dessert with layers of buttery shortcrust pastry, crisp meringue, and silky custard cream. This decadent treat is perfect for holidays and celebrations, offering a sophisticated blend of textures and flavors.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup powdered sugar
  • 1/4 tsp salt
  • 2 egg yolks
  • 2–3 tbsp cold water
  • 4 egg whites
  • 1 cup granulated sugar
  • 1/2 cup chopped walnuts or hazelnuts (optional)
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened
  • Whipped cream (for topping)
  • White chocolate curls or pearls (for decoration)
  • Optional: caramelized nuts or fruit preserves

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, combine flour, powdered sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Add egg yolks and 2–3 tbsp cold water, mixing until a dough forms.
  2. Divide the dough into 3 equal parts. Roll each part into a thin rectangle or circle. Place on parchment-lined baking sheets and bake for 12–15 minutes until lightly golden. Cool completely.
  3. Preheat oven to 250°F (120°C). Whip egg whites to soft peaks. Gradually add sugar and continue beating until stiff, glossy peaks form. Spread meringue evenly onto 3 parchment-lined trays (same size as crusts). Sprinkle with chopped nuts if using.
  4. Bake meringue layers for 1 hour. Turn off oven and let them dry inside with door slightly ajar for another 30 minutes. Cool completely.
  5. To make the custard cream, heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla, and cool completely. Beat in softened butter until smooth and creamy.
  6. Assemble the cake by layering shortcrust, meringue, and custard cream. Repeat layers, finishing with custard or meringue on top.
  7. Decorate with piped whipped cream and white chocolate curls or sugar pearls. Add optional caramelized nuts or fruit preserves for extra flair.
  8. Chill the cake overnight to allow flavors to meld and layers to soften slightly for easier slicing.

Notes

  • For a nut-free version, omit chopped walnuts or hazelnuts.
  • The cake is best when chilled overnight to allow layers to set.
  • Use a serrated knife for cleaner slices due to delicate meringue layers.

Nutrition

Find it online: https://yumfoodusa.com/markiza-cake/