How to make Markiza Cake (Marquise Cake)
Combine together the baking soda and vinegar, stir and set aside.
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.
Divide the dough into 3 equal pieces, cover refrigerate for at least 30 minutes or up to 24 hrs.
Make the Meringue
25 minutes before you’re ready to roll out the dough, start making the meringue.
Make sure the bowl and whisk are impeccably clean and grease-free. While separating the egg whites from egg yolks, make sure no egg yolk 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 or until the egg whites are increased in volume drastically and look very glossy white.
Roll and Bake
Preheat oven to 350F, with the baking rack in the middle.
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.
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 350°F 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.
Repeat the above steps with the remaining pieces of the dough.
Make Russian Buttercream
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