5 from 4 votes
Markiza Cake - Торт "Маркиза"
Prep Time
45 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins

Markiza Cake is a popular Russian Cake that consists of thin
layers of shortbread, meringue, walnuts and Dulce de Leche Buttercream.

Course: Dessert
Cuisine: Russian
Keyword: markiza cake
Servings: 24 Servings
Calories: 514 kcal
Author: Marina | Let the Baking Begin
For Cake Layers
  • 350 grams unsalted butter or Golden Soft Margarine room temperature
  • 7 egg yolks
  • 4 tbsp sour cream
  • 1 tsp baking soda + 1Tbsp vinegar
  • 3 cups flour (add 1/2 cup more if needed)
  • 7 egg whites
  • 2 cups sugar
  • 2 cups walnuts chopped
  • 2 cans of dulce de leche/condensed milk (1 can = 14 oz)
  • 1 lb butter room temperature (leave at room temp for 3 hours)
  • 2 Tbsp cocoa powder
  • 2 Tbsp instant coffee + 2 Tbsp hot water
Dark Chocolate Glaze
  • 1 tsp gelatin a little less than 1 teaspoon
  • 1/4 cup heavy cream (35% fat content)
  • 5 tbsp sugar
  • 1/4 cup 50 g water
  • 1/3 cup unsweetened cocoa powder
  • 16 oz Whipped Topping OR
  • 2 cups heavy cream chilled, whipped + 1/3 cup powdered sugar
  1. If your condensed milk is not cooked, remove labels from the cans, place them in the pot, cover with water and cook for 1.5 hours over low heat. Remove from water and allow to cool.
Make the dough
  1. With beaters, mix egg yolks, sour cream and the baking soda mixture, for about 1 minute.
  2. Mix baking soda with vinegar.
  3. Add room temperature butter or margarine, the baking soda mixture and beat for another 30 seconds to combine.

  4. Add flour and stir to bring it together. Form 10 balls. Wrap in plastic. Refrigerate for 40 minutes.
Make the frosting
  1. Combine hot water with instant coffee, stir to dissolve coffee. Let cool.
  2. Whip room temperature butter until fluffy and pale in color, about 3-5 minutes, scraping down the bottom of the bowl.
  3. Add room temperature condensed milk, by pouring the condensed milk down the side of the bowl while the mixer is running.
  4. Add the dissolved coffee and stir to incorporate.
  5. Reserve 1 cup of frosting for decorating.
  6. Transfer the rest of the frosting to a ziplock or pastry bag.Place in the fridge until ready to use.
Make the meringue {right before ready to roll out the dough}
  1. Place egg whites in clean (no traces of fat, or it will not whip up) bowl and whip until frothy. While continuing to whip, add sugar 2 tablespoons at a time. Continue whipping for 4-5 minutes until stiff peaks.
Roll and Bake Cake layers
  1. Preheat oven to 380F.
  2. Work with 1 dough ball at a time. Roll it out on slightly floured baking sheet. It could be very thin, almost transparent.
  3. Spread about 2 heaping tablespoons (1/10th of the total) of meringue on top of the rolled out dough. Sprinkle with 1-2 tablespoons of nuts.
  4. Bake for 6 minutes at 380F, then lower the temperature to 220F and bake another 15-16 minutes (the cake underneath the meringue should stay golden in color, not burnt)
  5. Repeat above step 9 more times.
  6. Let cake layers cool. Be very careful with the cake layers as they are extremely fragile.
  1. Snip off the end of the ziplock bag with the frosting and pipe a dollop on the serving platter.
  2. Slide cookie sheet under 1 cake layer and transfer it to on top of the dollop of frosting. Press to adhere.
  3. In a zig-zag pattern spread 1/10th of the frosting on top of the cake, leaving the zig-zag lines about 1/2 inch apart.
  4. Place one more cake layer on top and pipe a zig zag pattern, going perpendicular to the one on the first layer.
  5. Repeat above steps 7 more times.
  6. Trim the sides of the cake with a serrated knife.
  7. Use the reserved frosting to spread around the sides of the cake
  8. Press chopped nuts around the cake, leaving the top layer as is.
Alternative decorating method
Make Ganache
  1. Combine 3/4 cup hot cream, with 2 tablespoons corn syrup & 3/4 cups chopped dark chocolate. Let sit for 2 minutes. Stir to make smooth ganache.
  2. When frosting the cake, place the last layer, cake side up, meringue side down.
  3. Whip 1.5 cups whip cream with 2-3 tablespoons sugar until stiff peaks.
  4. Cover cake in whipped topping, or whip the chilled heavy cream and the powdered sugar until stiff peaks form, then cover the cake in this frosting.
Make the High Gloss Ganache
  1. Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
  2. Combine the cream, sugar and cocoa in a saucepan and let come to a boil over medium heat. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.
  3. Take off the heat, mix in the gelatin and mix thoroughly.
  4. Let cool, until the glaze covers the back of the spoon. Pour over the cake top right away, evening it out with a spatula.
  5. Store in the refrigerator until ready to eat.
Nutrition Facts
Markiza Cake - Торт "Маркиза"
Amount Per Serving
Calories 514 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 20g125%
Cholesterol 129mg43%
Sodium 365mg16%
Potassium 119mg3%
Carbohydrates 23g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 1420IU28%
Vitamin C 0.2mg0%
Calcium 57mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.