markiza cake

By foodiva

Ingredients

• 350 grams unsalted butter or Golden Soft Margarine, room temperature
• 7 egg yolks
• 4 tbsp sour cream
• 1 tsp baking soda + 1Tbsp vinegar
• 3 – 3 1/2 cups flour
• 7 egg whites
• 2 cups sugar
• 2 cups walnuts, chopped
• 2 cans of dulce de leche/condensed milk
• 450 grams butter, room temperature
• 2 Tbsp cocoa powder
• 2 Tbsp instant coffee + 2 Tbsp hot water

Details

Servings 9
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Instructions
If your condensed milk is not cooked, remove labels from the cans, place them in the pot, cover with water and cook for 1.5 hours over low heat. Remove from water and allow to cool. Make the dough
Mix baking soda with vinegar.
With beaters, mix egg yolks, sour cream and the baking soda mixture, for about 1 minute.
Add room temperature butter or margarine, and beat for another 30 seconds to combine.
Add flour and stir to bring it together. Form 10 balls. Wrap in plastic. Refrigerate for 40 minutes. Make the frosting
Combine hot water with instant coffee, stir to dissolve coffee. Let cool.
Whip room temperature butter until fluffy and pale in color, about 3-5 minutes, scraping down the bottom of the bowl.
Add room temperature condensed milk, by pouring the condensed milk down the side of the bowl while the mixer is running.
Add the dissolved coffee and stir to incorporate.
Reserve 1 cup of frosting for decorating.
Transfer the rest of the frosting to a ziplock or pastry bag.Place in the fridge until ready to use. Make the meringue {right before ready to roll out the dough}
Place egg whites in clean (no traces of fat, or it will not whip up) bowl and whip until frothy. While continuing to whip, add sugar 2 tablespoons at a time. Continue whipping for 4-5 minutes until stiff peaks. Roll & Bake Cake layers
Preheat oven to 380F.
Work with 1 dough ball at a time. Roll it out on slightly floured baking sheet. It could be very thin, almost transparent.
Spread about 2 heaping tablespoons (1/10th of the total) of meringue on top of the rolled out dough. Sprinkle with 1-2 tablespoons of nuts.
Bake for 6 minutes at 380F, then lower the temperature to 220F and bake another 15-16 minutes (the cake underneath the meringue should stay golden in color, not burnt)
Repeat above step 9 more times.
Let cake layers cool. Be very careful with the cake layers as they are extremely fragile. Assemble
Snip off the end of the ziplock bag with the frosting and pipe a dollop on the serving platter.
Slide cookie sheet under 1 cake layer and transfer it to on top of the dollop of frosting. Press to adhere.
In a zig-zag pattern spread 1/10th of the frosting on top of the cake, leaving the zig-zag lines about ½ inch apart.
Place one more cake layer on top and pipe a zig zag pattern, going perpendicular to the one on the first layer.
Repeat above steps 7 more times.
Trim the sides of the cake with a serrated knife.
Use the reserved frosting to spread around the sides of the cake
Press chopped nuts around the cake, leaving the top layer as is. Alternative decorating method Make Ganache
Combine ¾ cup hot cream, with 2 tablespoons corn syrup & ¾ cups chopped dark chocolate. Let sit for 2 minutes. Stir to make smooth ganache.
When frosting the cake, place the last layer, cake side up, meringue side down.
Whip 1.5 cups whip cream with 2-3 tablespoons sugar until stiff peaks.
Cover cake in whipped cream.
Pour ganache over the cake, allowing it to drip down the sides, covering the cake entirely .
Store in the refrigerator until ready to eat.

Instructions