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Monday, January 14, 2013

Markiza Cake <Торт Маркиза>

The combination of shortbread dough, meringue, nuts and butter cream with sweetened condensed milk. My friend Oksana made this  cake and I decorated for my mom.

300 grams (2.5 sticks) softened butter
3 tbs of sour cream

4 yolks
1 tsp baking soda with 1 tbs vinegar 

2+ cups flour
1 tsp vanilla

4 egg whites
1 cups sugar

1 can sweetened condensed milk
2 sticks unsalted butter

16 oz cool whip
8 oz cream cheese

3/4 cup walnuts
1 can pie Cherries, dried plums

 Whisk egg whites and sugar into meringue. Start on slow and add speed gradually. Mix about 15-20 min. Preheat oven to 350 F.

Mix butter with flour and vanilla.
In the separate bowl whisk together sour cream, baking soda with vinegar and egg yolks. 
Mix it in the dough. Add more flour to make it not sticky.
Roll the dough in the ball. Davide into 6 parts. Roll on floured foil piece.

Then spread meringue thinly and sprinkle with nuts. Bake on 350 F until meringue will look brownish color.  

To make cream: Whip softened butter until white color add cream cheese then cool whip and  sweetened condensed milk.
To make it easier spreading the cream turn the meringue down and spread the cream on the dough side. Add cherries and small pieces of plums to each layer of the cake. You can cover the cake with chocolate. Keep it fridge or freeze it. 

Love you mom!!!

Gum Paste recipe here

Link to video tutorial 

To make Stargazer Lilly for video click here

Detailed pictures tutorial is here 

Cake I covered with FONDANT

Fondant recipe here 

It took me about 4 hrs to make these 3 Lilly's.


  1. Happy Birthday to your beautiful Mom !

    This recipe is very different from what I usually make, I will try it for sure to see how it taste !
    Thanks Lea for the recipe !
    (next time show us a slice of it to see how it looks "inside" :)
    Have a great week, and stay warm !

    1. Thank you Monika:) I forgot to take a picture of the cake slice, it was a big busy party. I haven't seen my family in 18 months, so I was spending time with them. I had only 6 days in MO with my family.

  2. Replies
    1. Yes, just to the perfect taste. This cake great for freezing.

  3. Amazing job! The lilys look almost alive! :)))i hope to learn working with fondant one of these days

    1. Thank you:))) It's fun to play with gum paste and fondant, but it takes a lot of time.

  4. Happy birthday to your beautiful mom... May God bless her.
    You did you great job with the cake. Love it. So artistic. :)

    1. ¸.•*❇*•.¸Thank you, Inessa¸.•*❈*•.¸

  5. I added a little Nutella to the inside frosting and left the outside cream white. My family loved it thanks!!!!

    1. Great idea Liz, adding nutella:))) I am glad you enjoyed it.

  6. Replies
    1. (¯`*•.¸(¯`´•...Thank you...•´´¯)¸.•´´¯)

  7. Hi Lea!
    Thanks for posting such great recipes!
    I previously made this cake, but my recipe is slightly different from yours. now, I want to try yours. :)
    What is the diameter of cooking pan you used for this cake?

    1. I think it was 12 in.

    2. Just to clarify, is this cake 12 in or smaller?

    3. Planning to make this next week. Is there enough frosting to also completely cover the outside of the cake?

    4. Also, about how long does each layer take to bake? Over half an hour?

    5. Last question! How many days in advance can I make this (and keep refrigerated)?

    6. Hi Nelya,
      Sorry, I can't help much. I made this cake so long ago. What I know that my mom always keeps it in the freezer and takes it out about 20 min before serving. It keeps the beze crunchy.

    7. Do you think I could make it 3 days in advance? Or is to too much, would the meringue get soggy?

    8. The best way is to keep it in a freezer to preserve the beze crunch. I am not sure how long it takes to melt.


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