Markiza Cake is a Multi-layered shortbread with meringue, dulche de leche buttercream, and topped with chocolate ganache and hazelnut cake.
I can’t even tell you how excited I am to share this unique cake recipe with y’all today. It is unlike any other cake you’ve ever tried; I promise you’re going to love it. This will become *the cake* recipe that you turn to when you need something special.
For Cake Layers
250 grams Golden Soft Margarine, room temperature
5 egg yolks
2 Tbsp. sour cream
3/4 tsp. baking soda
2½ + cups flour
5 egg whites
1 1/2 cups sugar
2 cups Hazelnuts, roasted and chopped
2 cans of dulce de leche/condensed milk
450 grams unsalted butter, room temperature
2 Tbsp. cocoa powder
2 Tbsp. instant coffee + 2 Tbsp. hot water
1 ⅓ cups semi-sweet chocolate chips
1 cup heavy whipping cream
To cook the condensed milk, just simply the night before remove labels from the cans, place them in the slow cooker, cover with water and cook for 6 hours. Remove from water and allow to cool.
Making the dough:
In a small bowl combine baking soda with flour.
With electric mixer, beat egg yolks and sour cream for about 1-2 minutes.
Add room temperature margarine, and beat until well combined, for about 30-60 seconds.
Add flour mixture and mix until it forms into dough. Form the dough into a log and cut into 9 equal sections. Form the pieces of dough into circles and place them into cutting board and wrap in plastic. Refrigerate for 30 minutes.
Making the meringue:
With the electric mixer beat egg whites until foamy for about 1-2 minutes. While mixer is still running, add sugar 1 tablespoon at a time. Continue beating for 3-4 minutes until stiff peaks.
Making the filling:
Mix hot water with instant coffee. Let it cool.
With electric mixer, whip room temperature unsalted butter until fluffy, for about 3-4 minutes, scraping down the bottom of the bowl.
While mixer is still running gradually pour in cooled at room temperature cooked condensed milk and cocoa powder.
Add the coffee mixture and stir until combined.
Set aside about 1 1/2 cups of frosting for outside the cake.
Place the rest of the frosting to a pastry bag.
Rolling & Baking the Cake layers
Preheat oven to 380F.
Take wax paper and cut 11 inch long sheets. You will need at least 9 of these; one per layer
Next, take one circle of dough, place it at the center of the wax paper slightly floured, sprinkle some flour and roll into a thin flat circle. It needs to have a 9 inch circle, or bigger if you want the layers to be extra thin.
Using a large dish/bowl that is 9 inch circle, place on the rolled dough upside down, so the edge of the bowl in touching the dough. Using a sharp knife, cut the dough around the edges of the bowl. Lift the bowl and you should have a perfect circle.
Spread evenly about 2 heaping tablespoons of meringue on top of the rolled out dough and sprinkle with 2 tablespoons of chopped hazelnuts.
Bake for 6 minutes at 380F, then lower the temperature to 230F and bake for another 10-12 minutes Repeat until all the dough is finished baking.
Let cake layers cool at room temperature. The cake layers are very fragile, be very careful.
Making the Chocolate Ganache:
Combine hot (almost boiling) heavy cream and semisweet chocolate, cover it and let it sit for 5 minutes. Mix thoroughly and let it cool for about 10-15.
Assembling the cake:
Pipe some of the filling on the serving platter.
Place one cake layer on top of the filling with meringue side up, gently press.
Pipe some of the filling on top of the cake layer in a zig zag way.
Place another cake layer on top and pipe some filling in zig zag way but from different angle than the first one was.
Repeat for rest of the cake layers except the last layer should be meringue side down.
If the sides of the cake are not even gently trim them.
Spread filling around the sides of the cake and leave the top layer without filling.
Get the cooled Chocolate Ganache and pour over the cake top, and let it drip over the sides.
Sprinkle with rest of the hazelnuts.
Refrigerate at least for overnight.