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Ukrainian Marquise Cake

A delightful dessert combining layers of buttery cake, toasted walnuts, and airy meringue, perfect for festive occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Eastern European, Ukrainian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides a light base for the cake's tender crumb.
  • 1 cup unsalted butter, softened Lends a lush texture and buttery aroma.
  • 1 cup sugar Balances flavors harmoniously.
  • 4 large eggs Adds moisture and richness.
  • 1 teaspoon vanilla extract Brings warmth and fragrance.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1 cup walnuts, toasted and chopped Adds crunchy texture and nutty flavor.
For the Meringue
  • 4 large egg whites Whipped to create airy meringue.
  • 1 cup sugar Sweetens and stabilizes the meringue.
For the Buttercream
  • 1 cup unsalted butter, softened Creates a creamy frosting.
  • 2 cups powdered sugar Gives a light and sweet flavor.
  • 1 teaspoon vanilla extract Enhances the flavor of the buttercream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour and baking powder, then gradually mix into the wet ingredients until just combined.
Baking the Layers
  1. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Making the Meringue
  1. In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  2. Spread meringue on one of the cooled cake layers and return to the oven at 300°F (150°C) until lightly golden.
Buttercream Preparation
  1. Beat softened butter until creamy, gradually mixing in powdered sugar and vanilla extract until smooth.
Assembling the Cake
  1. Layer one cake on a platter, spread buttercream, add meringue layer, and top with the second cake layer. Frost with remaining buttercream and sprinkle with toasted walnuts.
Chilling the Cake
  1. Chill the assembled cake in the refrigerator for at least an hour before serving.

Notes

Ensure ingredients are at room temperature for smoother mixing. Do not overmix the batter to keep the cake tender.