This classic cake consists of multiple layers of shortbread along with the coffee-cocoa buttercream and meringue, and the topping of luscious chocolate ganache and crunchy hazelnut. You will love the taste of this unique cake that’s unlike any other cake you have ever tried. This is one of those fancy dessert ideas that you will turn to when you need something special and yet simple. Smart Recipes, Eastern European Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs Eastern European Russian Marquise Cake Russian Marquise Cake Recipe | PT8H15M Serves 8 Ingredients: 1 Cup Heavey Whipping Cream 5 Egg Yolks 2 Tablespoons Sour Cream 0.75 Teaspoon Baking Soda 2.5 Cups All Purpose Flour 5 Egg Whites 1.5 Cups Sugar 2 Cups Hazelnuts 2 Cans Dulce De Leche/Condensed Milk 1.5 Pounds Unsalted Butter 2 Tablespoons Cocoa Powder 2 Tablespoons Instant Coffee 1 Cup Semi-Sweet Chocolate Chips For Dulce De Leche: Remove labels from cans of condensed milk. In a slow cooker, place cans and enough water to cover. Set the slow cooker on Low and cook, covered for about 6-8 hours. Remove from water and keep aside to cool. For the dough: In a small bowl mix together flour and baking soda. In another bowl, add sour cream and egg yolks and with an electric mixer, beat for about 1-2 minutes. Add 8 ounces butter and beat until well combined. Add flour mixture and mix until a dough is formed. Carefully, shape the dough into a log and cut the dough log into 9 equal sized pieces. Shape each dough piece into a circle. Arrange dough circles onto a cutting board and with a plastic wrap, cover them. Refrigerate for about 30 minutes. For meringue: In a bowl, add egg whites and with the electric mixer, beat until foamy. While mixer is still running, slowly add sugar, 1 tablespoon at a time and beat until stiff peaks form. For filling: In a small bowl, mix together coffee and 2 tablespoons of hot water. Keep aside to cool. In a bowl, add butter and with the electric mixer, beat until fluffy, scraping the bottom of the bowl. While mixer is still running, slowly add cooled condensed milk and beat until well combined. Add coffee mixture and stir until well combined. Reserve about 1 1/2 cups of mixture in a bowl of frosting for the cake. In a pastry bag, place remaining filling mixture. Preheat the oven to 380 degrees. Cut about 9 (11-inch) long sheets from a wax paper and then, flour all sheets lightly. Arrange 1 dough circle in the center of a wax paper sheet and sprinkle with some flour. Roll the dough circle into a (9-inch) thin, flat circle. Place a 9-inch round bowl upside down on the rolled dough in a way that the edges of the dough circle are touching the edges of the bowl. With a sharp knife, cut the dough around the edges of the bowl and lift onto a cutting board so you have a perfect circle. Place about 2 heaping tablespoons of meringue on top of the dough circle evenly and sprinkle with 2 tablespoons of hazelnuts. Repeat with remaining dough circles until all dough circles are done. Remove from oven and keep aside each cake layer to cool completely. For Chocolate Ganache: In a bowl, mix together hot heavy cream and chocolate chips and keep aside, covered for about 5 minutes. Uncover and stir until smooth. Keep aside for about 10-15 minutes. With a pastry bag, pipe some of the filling onto a serving platter. Arrange 1 cake layer over filling with meringue side up and slightly press. Zigzag some filling on top of the cake layer using the piping bag. Repeat with another cake layer and the filling but pipe from the different angle than the first one was. Repeat with remaining cake layers making sure that the meringue side is down in the last layer. Spread reserved filling around the sides of cake evenly. Place cooled chocolate ganache on top of the cake and let it drip over the sides. Garnish with remaining hazelnuts and refrigerate overnight before serving.

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