4.7 from 13 votes
Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!
Markiza Cake (Marquise Cake)
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins

This Markiza Cake is a classic Ukrainian cake made with
layers of shortbread, meringue and walnuts in between a smooth and creamy buttercream

Course: Dessert
Cuisine: Russian
Keyword: markiza cake
Servings: 24 servings
Calories: 476 kcal
Author: Marina | Let the Baking Begin!
Ingredients for the Base
  • 9 oz margarine or unsalted butter, room temperature 9 oz = 2 1/4 sticks butter
  • 5 egg yolks
  • 3 Tbsp sour cream
  • 1 tsp baking soda + 1 Tbsp vinegar (mix together until the foam subsides)
  • 1 Tbsp vanilla extract
  • 2 1/2 cups all-purpose flour (2 1/2 cups = 12.5 oz)
Meringue for Markiza Cake (Marquise Cake)
Cream for Markiza Cake
  • 1 1/2 cans of sweetened condensed milk / dulce de leche 1 can = 14 oz
  • 1.5 cups unsalted butter, room temperature 1.5 cups = 3 sticks butter
Optional -
  • 2 Tbsp cocoa powder sifted
  • and/OR
  • 1 Tbsp instant Coffee + 1 Tbsp boiling hot water
For Decorating the sides of the cake:
  • 2 cups chopped walnuts
For Lattice top decoration
  • 1 cups unsalted butter, room temperature (1 cup = 2 sticks)
  • 1 can condensed milk (1 can = 14 oz)
How to make Markiza Cake (Marquise Cake)
  1. Combine together the baking soda and vinegar, stir and set aside.
  2. Cream together the 9 oz butter or margarine until smooth, about 2 minutes, scraping down the sides several times. Add 5 egg yolks 2 at a time, creaming in between each addition. Add 3 tbsp of sour cream, vanilla, and the 1 tsp baking soda and the 1 tbsp vinegar mixture and cream until combined. Add 2 1/2 cups flour in two additions and mix until the dough forms.

  3. Split the dough into 3 pcs and refrigerate for at least 30 minutes or up to 24 hrs.
Make the Meringue
  1. 25 minutes before you're ready to roll out the dough, start making the meringue.

  2. Make sure the bowl and whisk are impeccably clean and no traces of grease or egg yolk have gotten into the egg white, or it will not whip up.

    Add 5 egg whites to a mixer bowl and with a whisk attachment whip for about 30 seconds on high speed, then add 1 1/2 cups sugar in 4 additions while continuing to whip. Continue whipping the meringue for about 20 minutes until the egg whites are increased in volume drastically and look very pearly white.

Roll and Bake
  1. Turn oven to 350F, with the baking rack in the middle.

  2. Turn a 12"x18" baking sheet over and place it on a damp rag to prevent it from moving. Work with one dough ball at a time. Roll it out thinly on the back of a baking sheet. Try to go over the edges. Now scrape the uneven edges off with a knife, then add scraps to the middle of the rolled out cake and roll them flat.

  3. Place about 1.5 cups of the whipped meringue on top and spread it into an even layer. Sprinkle about 1/2 cup of chopped walnuts on top and place into the oven to bake.

    Bake for about 15 -20 minutes at 350F or until the meringue is dry and the bottom (the cake layer) is golden in color. Remove to a cooling rack, or to a flat piece of foil placed on the table. If you have two baking sheets, you can start rolling one layer out, while the other one is still baking.

  4. Repeat the above steps with the remaining pieces of the dough.
Make Russian Buttercream
  1. While the layers are baking, you can make the sweetened condensed milk cream.

  2. Using a mixer whip room temperature butter for about 5 minutes or until it is very fluffy and pale in color. Scrape the bowl several times throughout the process. Now, while continuing to whip, pour the condensed milk down the side of the bowl. Minimally whip to avoid the buttercream from separating.

Assemble the Markiza Cake
  1. Once you have all of your layers baked and completely cooled, start layering the cake with cream. Put a dab of frosting on a platter and place the first layer of cake on top, then press to adhere.

  2. Top the cake layer with about 1.5-2 cups of frosting and spread it around into a thin layer. To make it easier to spread the buttercream, you can add the rest of the layers, except for the top one, bottom side up and meringue side down. Spreading the cream on the smooth side of the cake is a lot easier than doing it on top of the bumpy meringue. If you would like to decorate the top with buttercream and make the intricate design like you see in the pictures, you need to put the last cake layer meringue side down. Otherwise, you can leave the meringue up and make it serve the purpose of your 'decoration', like we did in the Holiday Cake.

  3. Continue layering until all cake layers are frosted. You should have some remaining cream to frost the outside of the cake in a thin layer of buttercream.
  4. Split the cake into two equal parts down the middle and stack them on top of each other gluing them with some buttercream. Now your cake has 6 layers, instead of 3.

  5. Cover the outside of the cake with a thin layer of frosting, hiding the cake layers underneath it. Use additional 2 cups chopped nuts to press against the sides of the cake.
  6. If you would like the intricate latice design on top, you will need to make additional buttercream with 8 oz of butter (2 sticks) and 1 can sweetened condensed milk, by following the same directions on how to make the Russian Buttercream as above.

  7. Fill a piping bag with about 2 cups of frosting, pipe a border all around the top of the cake. Then make a lattice pattern like you see on the pictures. Using the same piping tip, pipe a little star inside each square and top with a sugar bead.

Nutrition Facts
Markiza Cake (Marquise Cake)
Amount Per Serving
Calories 476 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 19g119%
Cholesterol 116mg39%
Sodium 246mg11%
Potassium 128mg4%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 13g14%
Protein 6g12%
Vitamin A 925IU19%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.