- Step 1
Beat butter with 1 cup sugar, then mix in the egg yolks and sour cream. Add flour and baking powder to form a soft dough. Divide into 6 to 8 balls and chill about 30 minutes.
- Step 2
Beat the egg whites with the remaining sugar until a stiff glossy meringue forms.
- Step 3
Heat the oven to 375 F. Roll one dough ball into a thin round and trim to an 8- or 9-inch circle. On alternating layers spread a thin coating of jam, then top each layer with meringue and chopped nuts.
- Step 4
Bake each layer about 6 to 8 minutes at 375 F, reduce the oven to about 200 F, and continue until the meringue is dry. Repeat with the remaining dough and cool all layers.
- Step 5
For the cream, beat butter with cream cheese and vanilla. Gradually beat in condensed milk, then add the heavy cream and beat until fluffy.
- Step 6
Assemble the cooled layers with cream, alternating the jam layers as they were baked. Cover the top and sides with cream.
- Step 7
Warm a little apricot jam until spreadable, cool slightly, and glaze the top. Decorate with nuts and chill before serving.
- Calories:864 kcal43%
- Protein:16 g32%
- Carbohydrates:105 g40%
- Sugar:76 g152%
- Salt:0.8 g13%
- Energy:3615 kJ43%
- Fat:44 g63%
Markiza Cake is a Delights of Culinaria recipe built around Eggs Separated, Sugar, All-purpose Flour. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as desserts and yields about 12 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
