Markiza Cake

Markiza Cake has been a favorite in my family ever since we first tried it. It is a very well known Russian cake that consists of many thin shortbread layers. Each layer of dough is covered with meringue and toasted hazelnuts then layered with a dulce de leche buttercream. The original recipe of the buttercream for this cake is too sweet for my family so i have adjusted the cream to our liking’s. 

This cake is a bit time consuming to make so definitely plan to spend some time in the kitchen but if you are able to push through the sweat, you will get praises all around. After making this cake over and over again i have come up with a few tips to speed up the process which i will also share with you here.

Dough:

1.5 sticks or 12TBSP Unsalted Butter (room temp)

1.5 sticks  or 12TBSP Margarine

3 cups All purpose Flour

3 egg yolks

3TBSP Sour Cream

1tsp Baking Soda +vinegar to activate

Meringue:

8 egg whites

2 cups of white Sugar

Dulce De Leche Buttercream:

3 sticks Unsalted Butter (room temp)

1 14oz can Dulce de Leche

16oz Cool Whip (refrigerated)

8oz Cream Cheese (room temp)

Instructions:

1. In a large bowl combine 3 cups of flour, 1.5 stick of margarine and 1.5 stick of butter. Work in the butter and margarine into the flour until it resembles fine crumbs.

2. Add 3 egg yolks, 3 tablespoons of sour cream and 1tsp of baking soda activated with vinegar.

3. Kneed the dough until it all comes together and is smooth. The dough will look like it has cracks all over (see pic below)

4. Divide the dough into 10-11 equal parts, cover with plastic wrap and refrigerate for 1 hour.

5. Roll out each ball very thinly and place a dinner plate or a bottom of a springform pan and cut around it to make a perfect circle.

***TIPS***

*Roll out the dough directly onto foil so you don’t have to transfer the dough and risk tearing it.

*Wet the working surface with a damp cloth and then put the foil over it. This will prevent the foil from moving around on the counter and make the rolling out part so much easier.

*Roll out all of the dough layers first and then make the meringue and divide the meringue equally onto each layer. This will help the meringue not deflate or get runny.

*Bake multiple layers at once to speed up the baking process. (adjust time accordingly)

*Put buttercream into a piping bag and draw spirals on each layer. This step helps to equally spread the cream as well as prevent the dry meringue from breaking. Adding cake layers on top will spread the cream on its own.

*Use leftover dough to roll out more layers for a higher cake.

Meringue:

6. Beat 8 egg whites on low until they are frothy and you can see tracks from the whisk, then gradually add sugar 1-2 tablespoons at a time. Once all the sugar is in, bring up the speed to high and whip to stiff peaks.

7. Add about 2 heaping tablespoons of meringue onto each shortbread layer and spread evenly.

8. Sprinkle toasted and crushed hazelnuts on top of each layer.

9. Bake at 350F for about 10-12 min or until the meringue is dry and the base layer is golden brown. (If you will be baking more then 1 cake layer, adjust time according to your oven)

 

Dulce De Leche Buttercream:

10. First, cream 3 sticks of unsalted butter in a stand mixer, then add 1 package of cream cheese, mix until it combines. Secondly, add 1 can (14oz) of dulce de leche, mix again to combine. Lastly, add 16oz of cool whip, incorporate and whip until the cream is smooth and stiff.

11. Place the buttercream in a piping bag (or a ziplock bag and cut off the tip) and assemble the cake by drawing spirals on each layer.

 

Decorate the cake to your preference.

Enjoy!

5 from 5 votes
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Markiza Cake

  Markiza Cake is a very well known Russian cake that consists of many thin shortbread layers. Each layer of dough is covered with meringue and toasted hazelnuts then layered with a dulce de leche buttercream.

Author Alena's Home Cooking

Ingredients

Shortbread Dough:

  • 1.5 sticks or 12Tbsp Unsalted Butter (room temp)
  • 1.5 sticks or 12Tbsp Margarine (room temp)
  • 3 cups All Purpose Flour
  • 3 Egg Yolks
  • 3 TBSP Sour Cream
  • 1 Tsp Baking Soda + Vinegar to activate

Meringue:

  • 8 Egg Whites (room temp)
  • 2 cups White Sugar

Dulce De Leche Buttercream:

  • 3 Sticks Unsalted Butter (room temp)
  • 8 oz Cream Cheese
  • 1 14oz Can Dulce De Leche
  • 16 oz Cool Whip

Instructions

  1. Instructions:

    Shortbread Dough Layer:

    1. In a large bowl combine 3 cups of flour, 1.5 stick of margarine and 1.5 stick of butter. Work in the butter and margarine into the flour until it resembles fine crumbs.

    2. Add 3 egg yolks, 3 tablespoons of sour cream and 1tsp of baking soda activated with vinegar.

    3. Kneed the dough until it all comes together and is smooth. The dough will look like it has cracks all over (see pic below)

    4. Divide the dough into 10-11 equal parts, cover with plastic wrap and refrigerate for 1 hour.

    5. Roll out each ball very thinly and place a dinner plate or a bottom of a springform pan and cut around it to make a perfect circle.

    Meringue:

    6. Beat 8 egg whites on low until they are frothy and you can see tracks from the whisk, then gradually add sugar 1-2 tablespoons at a time. Once all the sugar is in, bring up the speed to high and whip to stiff peaks.

    7. Add about 2 heaping tablespoons of meringue onto each shortbread layer and spread evenly.

    8. Sprinkle toasted and crushed hazelnuts on top of each layer.

    9. Bake at 350F for about 10-12 min or until the meringue is dry and the base layer is golden brown. (If you will be baking more then 1 cake layer at a time, adjust time according to your oven)

    Dulce De Leche Buttercream:

    10. First, cream 3 sticks of unsalted butter in a stand mixer, then add 1 package of cream cheese, mix until it combines. Secondly, add 1 can (14oz) of dulce de leche, mix again to combine. Lastly, add 16oz of cool whip, incorporate and whip until the cream is smooth and stiff.

    11. Place the buttercream in a piping bag (or a ziplock bag and cut off the tip) and assemble the cake by drawing spirals on each layer.

    Decorate the cake to your preference. Enjoy!

    ***TIPS****

    *Roll out the dough directly onto foil so you don't have to transfer the dough and risk tearing it.

    *Wet the working surface with a damp cloth and then put the foil over it. This will prevent the foil from moving around on the counter and make the rolling out part so much easier

    .*Roll out all of the dough layers first and then make the meringue and divide the meringue equally onto each layer. This will help the meringue not deflate or get runny.

    *Bake multiple layers at once to speed up the baking process. (adjust time accordingly)

    *Put buttercream into a piping bag and draw spirals on each layer. This step helps to equally spread the cream as well as prevent the dry meringue from breaking. Adding cake layers on top will spread the cream on its own.

    *Use leftover dough to roll out more layers for a higher cake.

15 Comments

  • Lilya K

    I love how detailed your recipes are! I haven’t messed up on any of them yet. This cake is the 5th recipe I’ve made off your website and I’m hooked. Thank you for all your work.

  • Anonymous

    My favorite cake of allll time!! I add EXTRA nuts because I love nuts in cakes that much 😃 thank you for the recipe!

  • Alice

    If I make this cake ahead of time for Christmas would it be ok to freeze it? Will it still taste good.
    I did this recipe last year and wow it’s amazing and everyone loved it.

    • alenashomecooking

      I do not recommend freezing it as it has meringue and once it thaws it may absorb moisture and create a soggy cake. But you can make the cake layers 2-3 weeks in advance and store in an airtight container.

  • Liliya g

    The best Markiza cake recipe I’ve found. Also I love how you include all the tips and details to make our baking so much easier. I’ve noticed you include tips n tricks like that in your other posts too and they help SO MUCH. thank you for taking the extra time to type those up, they really go a long way.

  • Galina

    I make this cake using the same recipe but for the cream I just use dulce de leche and butter. It’s so perfect that way, stays crunchy and just the right amount of sweetness

  • Iryna K

    5 stars
    I don’t usually leave reviews on websites but this recipe was well worth my time! this is THE BEST markiz cake I’ve ever tried! It’s a must try!!!

  • Oksana

    5 stars
    By far you have the best Markiza cake recipe! Made this cake by your recipe twice already and I’m planning to make it again for Christmas.

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