Markiza Cake

Markiza cake

This is a delightful cake that is fairly sweet and with a little fruity flavor.Markiza cake is multi layered shortbread cake with meringue,nuts,and jam.In most original Russian recipes it is made with rich and sweet dulce de leche frosting.It’s too sweet for my family. I make it with my favorite frosting that goes perfect for this cake.One advice…Plan to spend good amount of time in the kitchen.It’s not a quick cake,but worth all your time and effort.Enjoy with coffee or tea.


6 eggs (egg yolks and whites separated)

2 1/2 cup sugar

3-4 cups flour

2 sticks butter room temp.

1/3 cup sour cream

1 1/2 teaspoon baking powder

Chopped walnuts or hazelnuts

Your choice of jam (I like apricot)


2 sticks butter at room temp.

1 (8ozs) cream cheese

8 ozs. heavy whipping cream (or cool whip)

1 teaspoon vanilla

1 3/4 can condensed milk

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In a mixing bowl using hand or stand mixer combine butter with 1 cup of sugar.

Add egg yolks and sour cream.Mix until all ingredients are well incorporated.

In another bowl combine flour and baking powder.

Gradually add flour* to the batter.

Form 6-8 balls,cover with plastic wrapper and refrigerate for 30 minutes.

* start with 3 cups,gradually  adding more if needed.


Whip egg whites until frothy.

Add 1 1/2 cup sugar.

Continue to whip until stiff peeks.

Heat oven to 375 degrees.

Roll out one ball at a time on slightly floured parchment paper.

Cut edges of cake layer using a 8 or 9 inch cake pan.

Spread about 1 -1 1/2 tablespoons of jam** on the layer.

Spread about 2 +/- tablespoons of meringue.

Sprinkle with about 1 tablespoon of nuts on top of meringue.

** Spread jam on every other layer.

Markiza cake



Bake for 6-8 minutes depending on your oven then reduce temp. to 200 degrees and continue baking for another 10 minutes.

Repeat steps with the rest of the dough.


Whip butter with cream cheese and vanilla.

Gradually add condensed milk.

Gradually on med-low speed pour in heavy whipping cream*,increasing speed as cream thickens a little.

Continue to whip until cream thickens.

*if not using heavy cream,add cool whip.


Slightly heat jam using stove or microwave.Stir and let it cool.

Carefully spread a good amount of cream on the first layer with jam.

Place second layer(no jam)meringue side facing down on top of the first one.

Repeat steps with the rest of the layers in this order:

with jam-cream-no jam-cream-with jam-cream-no jam…so forth.

Apply cream to the sides and top of the cake.

Gently spread cooled jam on top of the cake.

Decorate sides of the cake as desired.I used white chocolate shavings and whipped cream with powdered sugar for top edges.

Markiza cake