Markiza Cake (Marquise Cake)

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!

Hands down the most favorite and most requested cake in our family, this Markiza Cake gets requested every single time when there’s any celebration calling for cake. It is a bit tedious to roll out the dough and to put it all together, but if you can push through and make it you will get praises from all around the table.

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!
As I have mentioned in the Holiday Cake recipe, Holiday Cake and this Markiza Cake are somewhat similar but not completely. Both have shortbread cookie layers as the base, but this one does not have plum butter and that one does. Markiza Cake also uses buttercream as the choice of cream, but this one is based on condensed milk, while Holiday Cake  was based on the custard. This means that you can easily use the interchange the buttercreams between the two cakes. Markiza will still be good with the custard based buttercream from the Holiday Cake, and the Holiday Cake can be easily adapted to use the Russian Buttercream from this Markiza cake. Hope you’re not confused yet 😉

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!

The buttercream can also be made with additional flavorings. The recipe below is for the classic version, but depending on your taste you can use cooked condensed milk (room temperature) instead of regular condensed milk for a bit of a caramel flavor, or add 1/4 cup cocoa powder to give it the chocolaty flavor, or even make it coffee flavored by mixing a tablespoon of instant coffee with 2-3 tablespoons of hot boiling water, then bringing it to room temperature and adding it to the buttercream. Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!

There are several people that makes this cake in our family, and each one of us has a favorite way of making it. So depending on who brings this cake to the party, it will have a choice of above buttercreams to reflect our own favorites.

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!
The recipe below makes a huge 12 inches by 18 inches cake, so it is party sized already. It easily makes 50 servings, so if that is not how much you need, you might want to scale it back. I will include two different proportions for two different sizes. The step by step pictures will be from the 12×18 cake though.

Happy New 2017 year everyone! May this one be the best one yet!

Markiza Cake (Marquise Cake)

Yields: 48 pcs/servings  (12 in x 18 in cake)

Ingredients for the Base 
500 gr (4 1/2 sticks)  Margarine or unsalted butter, room temperature
10 egg yolks
6 Tbsp sour cream
1 1/2 tsp baking soda + 1.5 Tbsp vinegar
1 Tbsp vanilla extract
4 1/2 cups flour

Meringue for Markiza Cake (Marquise Cake)
10 egg whites
3 cups sugar, granulated
3 cups walnuts, chopped

Cream for Markiza Cake 
3 cans of sweetened condensed milk / dulce de leche
700 gr (6 sticks) unsalted butter, room temperature
Optional –
4 Tbsp cocoa powder, sifted
and/OR 
2 Tbsp instant Coffee + 2 Tbsp boiling hot water

For Decorating the sides of the cake:
3 cups chopped walnuts

For Lattice top decoration

2 cups (4 sticks) unsalted butter, room temperature
2 can condensed milk

White Chocolate Chrispearls

How to make Markiza Cake (Marquise Cake)
Combine together the baking soda and vinegar, stir and set aside. Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!
Cream together the butter or margarine until smooth, about 2 minutes, scraping down the sides several times. Add egg yolks 2 at a time, creaming in between each addition. Add the sour cream, vanilla, and the baking soda mixture and cream until combined. Add flour in two additions and mix until the dough forms.

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!

Split the dough into 6 pcs and refrigerate for at least 30 minutes or up to 24 hrs.

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin! Make the Meringue
10 minutes before you’re ready to roll out the dough, start making the meringue.
Start whipping the egg whites going from low to high speeds. After about 30 seconds start adding sugar 1 tablespoon at a time until all sugar has been used. Now whip for about 5-8 minutes until the egg whites are increased in volume drastically and look very pearly white. Make sure the bowl and whisk are impeccably clean and no traces of grease or egg yolk have gotten into the egg white, or it will not whip up.

Roll and Bake 
Preheat oven to 350F, with the baking rack in the middle.
Turn a 12×18 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 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 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 reaming pieces of the dough. Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin! Make Russian Buttercream
While the layers are baking, you can make the cream.
Using a mixer whip up room temperature butter for about 5-7 minutes or until it is very fluffy and pale in color. Scrape the bowl several times throughout the process. Now, while continuing to whip, pour the condensed milk down the side of the bowl. Minimally whip, to avoid the buttercream from separating.

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin! Assemble the Markiza Cake 
Once you have all of your layers baked and completely cooled, start layering the cake with cream.

Put a dab of frosting on a platter and place the first layer of cake on top, then press to adhere.
Put about 1.5-2 cups of frosting and spread it around into a thin layer. If you would like to decorate the top with buttercream and make the intricate design like you see in the pictures, you need to put the last cake layer meringue side down. {tip: you can layer the whole cake (except for the first layer) meringue side down, this will help with spreading the cream, because spreading it on top of bumpy meringue could be challenging}
Otherwise, you can leave the meringue up and make it serve the purpose of your ‘decoration’, like we did in the Holiday Cake.
Continue layering until all cake layers are frosted. You should have some remaining cream to frost the outside of the cake in a thin layer of buttercream.

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!

If you do not have a large party to serve this big cake to, split it into two equal parts. One can be frozen (well wrapped), while the other one is eaten.
Either way, cover the outside of the cake with a thin layer of frosting, hiding the cake layers underneath it. Use additional 2 cups chopped nuts, per each half  to press against the sides of the cake. You will need about 3 cups nuts if you are keeping the cake whole.

If you would like the intricate latice design on top, you will need to make additional buttercream with 230 gr butter (2 sticks) and 1 can sweetened condensed milk,  by following the same directions on how to make it as above. 
Fill a piping bag with about 2 cups of frosting, pipe a border all around the top of the cake. Then make a lattice pattern like you see on the pictures. Using the same piping tip, pipe a little star inside each square and top with a chocolate crispearls.

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!

The cake can be left at room temperature or refrigerated until ready to eat. It is best to eat it after 12-24 hours in the fridge, but if you’re pressed for time, it can be eaten within 2-3 hours of making it. The additional time is needed to adhere the layers together and make it easier to cut it.

Markiza Cake (Marquise Cake)

4.8 from 4 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Russian
Serves: 48 servings (12 in x 18 in rectangular cake)

Ingredients

Ingredients for the Base

  • 500 gr (4½ sticks) Margarine or unsalted butter, room temperature
  • 10 egg yolks
  • 6 Tbsp sour cream
  • 1½ tsp baking soda + 1.5 Tbsp vinegar
  • 1 Tbsp vanilla extract
  • 4½ cups flour

Meringue for Markiza Cake (Marquise Cake)

  • 10 egg egg whites
  • 3 cups sugar, granulated
  • 3 cups walnuts, chopped

Cream for Markiza Cake

  • 3 cans of sweetened condensed milk / dulce de leche
  • 700 gr (6 sticks) unsalted butter, room temperature

Optional -

  • 4 Tbsp cocoa powder, sifted
  • and/OR
  • 2 Tbsp instant Coffee + 2 Tbsp boiling hot water

For Decorating the sides of the cake:

  • 3 cups chopped walnuts

For Lattice top decoration (use half the ingredients if you're only decorating half a cake)

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 can condensed milk
  • Sugar beads

Instructions

How to make Markiza Cake (Marquise Cake)

  1. Combine together the baking soda and vinegar, stir and set aside.
  2. Cream together the butter or margarine until smooth, about 2 minutes, scraping down the sides several times. Add egg yolks 2 at a time, creaming in between each addition. Add the sour cream, vanilla, and the baking soda mixture and cream until combined. Add flour in two additions and mix until the dough forms.
  3. Split the dough into 6 pcs and refrigerate for at least 30 minutes or up to 24 hrs.

Make the Meringue

  1. minutes before you're ready to roll out the dough, start making the meringue.
  2. Start whipping the egg whites going from low to high speeds. After about 30 seconds start adding sugar 1 tablespoon at a time until all sugar has been used. Now whip for about 5-8 minutes until the egg whites are increased in volume drastically and look very pearly white. Make sure the bowl and whisk are impeccably clean and no traces of grease or egg yolk have gotten into the egg white, or it will not whip up.

Roll and Bake

  1. Preheat oven to 350F, with the baking rack in the middle.
  2. Turn a 12x18 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.
  3. Place about 1.5 cups of meringue on top and spread it into an even layer. Sprinkle about ½ cup of chopped walnuts on top and place into the oven to bake. Bake for about 15 -20 minutes 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.
  4. Repeat the above steps with the reaming pieces of the dough.

Make Russian Buttercream

  1. While the layers are baking, you can make the cream.
  2. Using a mixer whip up room temperature butter for about 5-7 minutes or until it is very fluffy and pale in color. Scrape the bowl several times throughout the process. Now, while continuing to whip, pour the condensed milk down the side of the bowl. Minimally whip, to avoid the buttercream from separating.

Assemble the Markiza Cake

  1. Once you have all of your layers baked and completely cooled, start layering the cake with cream.
  2. Put a dab of frosting on a platter and place the first layer of cake on top, then press to adhere.
  3. Put about 1.5-2 cups of frosting and spread it around into a thin layer. If you would like to decorate the top with buttercream and make the intricate design like you see in the pictures, you need to put the last cake layer meringue side down. Otherwise, you can leave the meringue up and make it serve the purpose of your 'decoration', like we did in the Holiday Cake.{tip: you can layer the whole cake (except for the first layer) meringue side down, this will help with spreading the cream, because spreading it on top of bumpy meringue could be challenging}
  4. Continue layering until all cake layers are frosted. You should have some remaining cream to frost the outside of the cake in a thin layer of buttercream.
  5. If you do not have a large party to serve this big cake to, split it into two equal parts. One can be frozen (well wrapped), while the other one is eaten.
  6. Either way, cover the outside of the cake with a thin layer of frosting, hiding the cake layers underneath it. Use additional 3 cups chopped nuts for the whole cake to cover the sides
  7. If you would like the intricate latice design on top, you will need to make additional buttercream with 450 gr butter (4 sticks) and 2 can sweetened condensed milk, by following the same directions on how to make it as above.
  8. Now fill a piping bag with about 2 cups of frosting, pipe a border all around the top of the cake. Then make a lattice pattern like you see on the pictures. Using the same piping tip, pipe a little star inside each square and top with a sugar bead.

Notes

<span></span>The cake can be left at room temperature or refrigerated until ready to eat. It is best to eat it after 12-24 hours in the fridge, but if you're pressed for time, it can be eaten within 2-3 hours of making it. The additional time is needed to adhere the layers together and make it easier to cut it.

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Markiza Cake (Marquise Cake)

4.8 from 4 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Russian
Serves: 12in x 9 in cake (24 servings)

Ingredients

Ingredients for the Base

  • 250 gr (2¼ sticks) Margarine or unsalted butter, room temperature
  • 5 egg yolks
  • 3 Tbsp sour cream
  • 1 tsp baking soda + 1 Tbsp vinegar
  • 1 Tbsp vanilla extract
  • 2½ cups flour

Meringue for Markiza Cake (Marquise Cake)

  • 5 egg egg whites
  • 1½ cups sugar, granulated
  • 1½ cups walnuts, chopped

Cream for Markiza Cake

  • 1½ cans of sweetened condensed milk / dulce de leche
  • 350gr (3 sticks) unsalted butter, room temperature

Optional -

  • 2 Tbsp cocoa powder, sifted
  • and/OR
  • 1 Tbsp instant Coffee + 1 Tbsp boiling hot water

For Decorating the sides of the cake:

  • 2 cups chopped walnuts

For Lattice top decoration

  • 1 cups (2 sticks) unsalted butter, room temperature
  • 1 can condensed milk

Instructions

How to make Markiza Cake (Marquise Cake)

  1. Combine together the baking soda and vinegar, stir and set aside.
  2. Cream together the butter or margarine until smooth, about 2 minutes, scraping down the sides several times. Add egg yolks 2 at a time, creaming in between each addition. Add the sour cream, vanilla, and the baking soda mixture and cream until combined. Add flour in two additions and mix until the dough forms.
  3. Split the dough into 3 pcs and refrigerate for at least 30 minutes or up to 24 hrs.

Make the Meringue

  1. minutes before you're ready to roll out the dough, start making the meringue.
  2. Start whipping the egg whites going from low to high speeds. After about 30 seconds start adding sugar 1 tablespoon at a time until all sugar has been used. Now whip for about 5 minutes until the egg whites are increased in volume drastically and look very pearly white. Make sure the bowl and whisk are impeccably clean and no traces of grease or egg yolk have gotten into the egg white, or it will not whip up.

Roll and Bake

  1. Preheat oven to 350F, with the baking rack in the middle.
  2. Turn a 12x18 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.
  3. Place about 1.5 cups of meringue on top and spread it into an even layer. Sprinkle about ½ cup of chopped walnuts on top and place into the oven to bake. Bake for about 15 -20 minutes 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.
  4. Repeat the above steps with the remaining pieces of the dough.

Make Russian Buttercream

  1. While the layers are baking, you can make the cream.
  2. Using a mixer whip up room temperature butter for about 5 minutes or until it is very fluffy and pale in color. Scrape the bowl several times throughout the process. Now, while continuing to whip, pour the condensed milk down the side of the bowl. Minimally whip, to avoid the buttercream from separating.

Assemble the Markiza Cake

  1. Once you have all of your layers baked and completely cooled, start layering the cake with cream.
  2. Put a dab of frosting on a platter and place the first layer of cake on top, then press to adhere.
  3. Put about 1.5-2 cups of frosting and spread it around into a thin layer. If you would like to decorate the top with buttercream and make the intricate design like you see in the pictures, you need to put the last cake layer meringue side down. Otherwise, you can leave the meringue up and make it serve the purpose of your 'decoration', like we did in the Holiday Cake.
  4. Continue layering until all cake layers are frosted. You should have some remaining cream to frost the outside of the cake in a thin layer of buttercream.
  5. Split the cake into two equal parts and stack them together, gluing them with some buttercream.
  6. Cover the outside of the cake with a thin layer of frosting, hiding the cake layers underneath it. Use additional 2 cups chopped nuts to press against the sides of the cake.
  7. If you would like the intricate latice design on top, you will need to make additional buttercream with 230 gr butter (2 sticks) and 1 can sweetened condensed milk, by following the same directions on how to make it as above.
  8. Now fill a piping bag with about 2 cups of frosting, pipe a border all around the top of the cake. Then make a lattice pattern like you see on the pictures. Using the same piping tip, pipe a little star inside each square and top with a sugar bead.

 

Markiza Cake Recipe (Marquise Cake) - Shortbread cake layers topped with crunchy meringue and walnuts, then sandwiched with Russian Buttercream | by Let the Baking Begin!

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Comments

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  • I’m making this cake tomorrow for our family’s get together on Sunday. I love anything with meringue, my weakness 🙁

    · Reply
  • Marina

    I just made this cake for our NYE PARTY. I used silicone mats on my baking sheet and they worked perfectly. I bake all the time, but this has to be the hardest, messiest, most time consuming cake, but also the most delicious one I ever baked. I cut out the edges to make it more even, so we got to try a little bit. My oh my. Can’t wait to dig in tomorrow!! I’ll definitely make it again and again. Thanks for this recipe!!

    · Reply
  • Magda

    Have a daughter allergic to nuts…will excluding the nuts change this cake in any way other than taste and appearance? Do you have any suggestions for a substitute?

    · Reply
    • The nuts balance the sweetness of the cake a bit, so if you’re ok with a sweeter cake, exclude the nuts and it will be ok 🙂

      · Reply
  • Nataliya

    Hi Marina –
    Was wondering what kinda tip for decoration did you used?
    Thanks a lot

    · Reply
  • snowflakeslorr

    Hi Marina,

    Thank you so much for the wonderful recipe. You take so much trouble to ensure that we succeed. I made your Napolean cake and it was awesome. everybody absolutely loved it. Thank you again. you are awesome!!

    · Reply
    • Hi, thank you so much! It’s nice to know that my work is appreciated :*. If you braved the Napoleon, you can bake anything!

      · Reply
      • snowflakeslorr

        next on my to make list are ‘chocolate truffle cake, chocolate kiev cake and your markiza cake;

        · Reply
  • nadia

    Made this cake this weekend and it turned out excellent, except for one detail-it’s way too sweet! I think next time i make it, and i definitely will make it again soon, i will use 1/2 cup of sugar in the meringue instead of 1 and 1/2 cups. Other than that, i really like the flavors of the cake as well as the airy flaky texture. I didn’t have any problems rolling out the dough, just used parchment paper and nothing sticked! Thank you for great recipe!

    · Reply
    • Hi Nadia,
      So glad to hear that everything went well and you enjoyed this cake.
      As far as the sweetness, that’s one of the things about this cake that people either like or hate. Nevertheless, I would not mess around with the recipe of the meringue because if you do, chances are it will not work .The amount of sugar in a way ensures that the meringue stays stable through the whipping process, and the baking. Since you’re whipping the meringue in the begining and then it just sits until all cake layers are baked, if you put less sugar it will deflate faster and not bake properly after the first layer. If you want to split the meringue in a couple of batches and whip it for every 2 layers separately, to ensure that it doesn’t sit for too long that might work, otherwise I would not do it. Even if you do decrease the amount of sugar, I would not go less than 3/4 cup per recipe.

      · Reply
    • Another thing you can do if you want to decrease the sweetness, is use the cream from the Holiday Cake (which has custard buttercream, also really good) and use it for the Markiza cake. The two cakes are super similar, so the buttercreams will work interchangeably. You can decrease the amount of sugar in that custard and that way you won’t be messing with meringue, but will reduce the amount of sweetness in the cake. Holiday Cake – http://wp.me/p2UcJ7-1Us

      · Reply
      • nadia

        Thanks for your response. I looked up different meringue recipes and they all use less sugar to egg whites ratio than this cake calls for. Anyway, next time i will try making it using less sugar and will let you know how it turns out. As for buttercream, i didn’t find it too sweet, so if i need to decrease the sweetness, i will have to play around with the meringue. I don’t mind experimenting in the kitchen, especially if it leads to an excellent recipe! Thanks again

        · Reply
  • Kitsyabella

    This an amazing recipe, great instructions and really tasty cake. I made it for my husbands birthday and it was a beautiful cake. Thank you. I absolutely found the step by step instructions to be helpful!
    Thanks, will be making it again soon.

    · Reply
  • I’ve been eyeing this cake recipe for a few months! I will make it today but am planning on halving the recipe.. I’ll let you know how it turns out

    · Reply
  • Mila

    What a beautiful looking cake!!! Planing to make it for Easter. Just couple question I have, can I bake layers (korji) of the cake one day and assembly it the next day? How long can korji stay with out being assembled or cream on them (thinking maybe if to have korji in a container with a tight lid)? Thanks for sharing with us this recipe

    · Reply
    • Hi Mila,

      Thank you! and you can bake it ahead and just assemble it the next day. Since the layers are very fragile, you will need to be very careful with them and it is best to not really move them much after you take them out of the oven and place them on the table. Otherwise they might break and be hard to assemble.

      If it is an option for you to make the cake 2-3 days ahead, that’s probably better than leaving the cake layers on the table for a couple of days. The cake really doesn’t lose much by being assembled couple days ahead, so that might be an option too.

      · Reply
  • Luda

    Hi,
    I’ve made this cake twice and it was really delicious and everyone loved it! Only thing I was going to ask is if you can give me a tip on the cream because I can’t seem to make it the right consistency to be able to decorate with it because it turns out sluggish and melts. I tried following what you said to have butter and condensed milk be at room temp and minimally whip it till it comes together and still have the same problem both times. Please help for next time! thanks:))

    · Reply
    • Hi Luda,
      I think there’s 3 factors that can help you succeed
      1. make sure ingredients are all the same temperature (which you already did, as you said).
      2. make sure you really whip the butter enough before adding the condensed milk. So I believe if you whip the butter for the full 5-7 minutes (if using a stand mixer) or even longer if you’re using a hand-held mixer before adding the condensed milk, it will increase the chances of your success greatly. Basically, you will start whipping it and after a minute or two you might think that you have whipped enough because it looks light and fluffy, but you will see that if you continue whipping for longer, it will turn even fluffier and even more pale white. Once it is whipped enough, there’s enough volume to support the condensed milk, otherwise there’s not enough volume so it will separate or just become very runny.
      3. Butter fat % and condensed milk moisture percentage.
      Since both of those are variable by a little, you kind of have to play it by ear sometimes. If you use the same brand butter and condensed milk all the time, after a time or two you will figure out how much condensed milk your butter can take. Sometimes I will add only 3/4th of the can of condensed milk for every 2 sticks butter because I notice that the cream is starting to be too runny for my liking. So that might be something you might want to consider?
      European butter tends to have a higher fat percentage, so it can take more condensed milk than regular American butter (just an fyi).

      Hope this helps!

      · Reply
      • Luda

        Thank you for the tips! Made this cake again over the weekend and the cream came out perfect! First, I prayed for God to help it turn out. I bought a diff brand condensed milk and followed all ur directions! Thanks again for all the tips and one of the best cake recipes ever!!

        · Reply
  • Carol

    Just so excited to try this recipe. It actually does sound a bit complicated but nothing that a person cannot do,and the cake itself will be soooooo worth it. I am so happy to find this recipe and the instructions are really really easy to understand! Thanks so much!

    · Reply
    • Hi Carol,
      The cake is definitely not for when you are short on time, but definitely worth the result indeed! I’m excited for you to try it too!

      · Reply

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