We love cake recipes because we love cake! If you have come to this text on purpose, it is certain that you are also a fan of delicious and creamy cakes. If, on the other hand, you came to this text by accident, maybe fate wants to tell you something!
A little bit of banter doesn’t hurt, and it doesn’t hurt to prepare a delicious cake that everyone will love. Marquise cake is becoming more and more popular, and since its preparation does not require a lot of time, and since it consists of basic ingredients, it has become number one for many housewives.
You can prepare it for yourself and your dear guests, or you can give it to someone as a gift. In any case, the palate of the one who tries this delicious cake will remain in rapture.
Marquise cake can be prepared in several ways, depending primarily on your taste, as well as on what ingredients and how much time you have available.
In the rest of the text, read a couple of recipes that we selected as our most delicious, so check whether our tastes agree.
Marquise cake with cherries
Cherries are always an excellent choice when you want to prepare a special taste. Sweet cream, soft crust and cherries are always a hit, especially when you serve the cake in front of guests. Marquise cake with cherries has a very rich taste, is easy to prepare and is quite generous – everything says that you should prepare it at the first opportunity.
Ingredients needed:
For crusts
- 6 egg whites
- 6 spoons of sugar
- 2 spoons of flour
- 150 grams of finely chopped walnuts
For fill I
- 6 egg yolks
- 6 spoons of sugar
- 2 spoons of density
- 100 milliliters of milk
- 100 grams of butter
- 150 grams of cherries
- 150 grams of sugar
For fill II
- 1 chocolate-flavored pudding
- 300 milliliters of milk
Preparation procedure:
For the crust, beat the egg whites with the help of a mixer, and when they become snow, gradually add sugar to them and continue beating. It is necessary that the egg whites become solid snow, and that all the sugar dissolves. When you turn the whisk and the egg whites do not slide down the sides, it means that they are well beaten.
Then add flour and chopped walnuts to the egg whites, then mix with a spoon with light movements. Do not mix quickly, but slowly, for the reason that it is necessary for the egg whites to remain as firm as possible – if you mix them quickly, they will subside. When the egg whites are airy, the crust will be too, and this is important because of its taste.
Pour the resulting mixture onto a tray previously lined with baking paper, then bake at 150 degrees for about 15 minutes. The crust should remain light, and should be more dry than baked. Take out the finished crust to cool, while you prepare the filling.
To prepare the first filling, beat the egg yolks until foamy, then add the sugar and continue beating until the sugar dissolves. Then steam the egg yolk, stirring constantly to obtain a uniform and creamy filling. Then add the thickened mixture mixed with milk and butter to the egg yolks, and mix for a few more minutes so that everything is now combined and thickened.
Remove the pan from the heat and divide the mixture into two equal parts. Cook cherries with sugar until they become sweet, then add them to one half of the yellow filling and mix well.
For the second filling, cook the pudding, but with 300 ml of milk, instead of 500 ml as stated in the instructions. Cool the pudding afterwards.
Now comes the filling, and first divide the cooled crust into 4 equal parts. Part of the yellow filling goes on the first crust, then the cherry filling, then the second crust. The pudding filling goes over the second crust, then the third crust. Over the third crust, the rest of the yellow filling, and the rest of the pudding filling.
The fourth crust goes on top and spread it according to your taste, or you can use some of the fillings, then put it in the fridge to set well before serving.
*Instead of cherries, use some other fruit to taste – strawberries, raspberries, blueberries, or a mix of red fruits for a great taste!
Marquee cake with plasma
It will seem to you as if we were in agreement, and that the awning is not so easy and quick to make. Well, here’s a recipe to convince you! At the beginning we mentioned that there are several versions, and here is one with a delicious plasma biscuit. The cake is very tasty, and it is really quick to make. It is without baking, so there is no risk of sticking and similar problems…
Ingredients needed:
- 600 grams of plasma in one piece
- 7 eggs
- 250 grams of margarine
- 200 grams of powdered sugar
- 250 grams of dark chocolate
Preparation procedure:
Separate the yolks from the whites and beat them until foamy. Then add chopped margarine to them, then mix further. When the mixture starts to come together, gradually add powdered sugar and continue to beat until everything melts and comes together.
Now melt the chocolate, and instead of dark chocolate, you can use white, any milk or dark chocolate – all according to your taste. Add the melted chocolate to the filling as well, and now whisk everything for a few more minutes so that the ingredients are well combined.
Whip the egg whites separately into stiff peaks, then add them to the filling at the very end. Mix the filling once more, this time only with the help of a spoon, with light movements so that the egg whites, i.e. the filling itself, remains airy.
Place the filling in the freezer for a few minutes to cool and harden, and in the meantime prepare the pan and the biscuit.
You can dip the plasma beforehand in a little milk, plain or flavored, or in juice, to make it softer. If you don’t have any liquid on hand, you don’t have to because it will be absorbed by the filling. By all means, arrange the plasma biscuit on a suitable pan or mold.
A row of filling goes over the lined plasma, then another row of plasma goes over the filling. Now the rest of the filling, and you can additionally decorate the cake with whipped cream or to taste. Then leave the cake in the refrigerator for a couple of hours to set well, then serve.
Marquise cake with petit biscuit
If you don’t have plasma at home, but an ordinary petit biscuit, use it and prepare an equally delicious cake. Petit Biscuit is also an excellent base, it has a pleasant, mild taste that you will surely like. It is also prepared quickly, so it can be a solution when you don’t have time and you want something sweet.
Ingredients needed:
- 200 grams of petit biscuits
- 250 grams of margarine
- 250 grams of powdered sugar
- 6 eggs
- 100 grams of dark chocolate
Preparation procedure:
Separate the egg whites and yolks, then beat the egg whites separately into stiff peaks. Beat them well, so that when you turn the whisk, they don’t slide.
In a separate bowl, beat the egg yolks so that they become foamy, then add margarine and powdered sugar to them, and continue beating until well combined.
When the mixture becomes uniform and smooth, melt the chocolate and add it to the mixture and mix everything again to combine the ingredients. At the end, add the previously beaten egg yolks to the mixture, and now, with the help of a spoon, gently stir the mixture once more, so that everything is combined. It is necessary that the egg whites remain as airy as possible, because that way the filling will be tastier.
Arrange the biscuits on a suitable tray, and pour the filling over the first row of biscuits. Distribute evenly, so another row of biscuits goes over the filling. You can leave the cake as it is, and you can additionally decorate it with sweet cream, whipped cream or melted chocolate, cream… The choice is yours. Be sure to leave the cake in the refrigerator after finishing to harden well, then serve.
Marquise cake with biscuits
Perhaps the sweetest version of all three, cookies are the right base when you want something sweeter than marquise. Plasma and petit biscuits are always a good solution, and cookies are there for true sweet tooths. You probably know their taste well, and when it comes to this cake, cookies are a hit.
Ingredients needed:
- 2 boxes of biscuits
- 6 eggs
- 250 grams of margarine
- 250 grams of powdered sugar
- 200 grams of dark chocolate
- 200 grams of ground hazelnuts
Preparation procedure:
Separate the yolks from the whites, then mix them with powdered sugar. Beat the egg yolks briefly until they become foamy, then steam them. Stir constantly to make a nice creamy mixture. Marquise cake with boiled filling is definitely good for those who do not believe in live eggs, and it is without live eggs.
Remove the filling from the heat and let it cool. While the filling is cooling, beat the margarine with powdered sugar in one bowl, and beat the egg whites in another.
First, add the foamy margarine to the cooled filling, then mix for a short time so that the filling becomes uniform and nicely creamy. Then add the egg white to it, and mix with light movements to combine the filling.
Melt the chocolate in a steamer, then add it to the filling gradually, stirring constantly to make the ingredients uniform. At the end, add ground hazelnuts, and mix everything again. Phil is finally ready. Actually, although it seems like there are a lot of steps, there are only a few and it is so easy to prepare.
Well, now all that’s left is the filling. Arrange a row of biscuits on a suitable tray, then the entire filling and spread it evenly. Another row of biscuits goes over the filling, and you can add a little whipped cream or sweet cream over them. You can also leave the cookies “naked” and add a few fruit sticks as a sweet decoration.
That’s up to you, as is putting the cake in the fridge to soften and firm up.
Marquise cake with sweet cream
Our personal favorite recipe – marquise prepared in this way is especially creamy and juicy. We especially recommend to fans of those creamy cakes, which are so soft that they melt in your mouth.
Ingredients needed:
- 2 packs of biscuits
- 1 cup of milk
- 1 tablespoon of rum
- 250 grams of butter
- 250 grams of powdered sugar
- 9 eggs
- 300 grams of dark chocolate
- 500 grams of sweet cream
Preparation procedure:
Beat the butter until foamy with the powdered sugar, then add the egg yolks (separate the egg whites in another bowl) and continue beating to make a smooth and creamy filling. Melt the chocolate in a steamer, then add it to the filling and continue whisking until everything is well combined.
Now beat the egg whites in a separate bowl until stiff, so that when you turn the bowl in which you beat them, the egg whites do not move. In order for it to be whipped so well, add a few drops of lemon or vinegar. It is important that the egg whites are so well whipped because the filling will be tastier that way.
So, add the beaten egg whites to the filling, and now gently stir with a spoon to combine everything. Make sure that the egg whites do not completely melt, so mix them with light movements.
Whip the sweet cream separately, it will serve as a separate filling.
Now mix the milk and rum, then dip the biscuits in the mixture and arrange them on the appropriate tray. The entire filling goes over the cake. Spread it evenly, then arrange another row of cookies over the filling. On top of that now goes the sweet cream. Additionally, decorate the cake with chocolate chips and the like, then leave the cake in the refrigerator to cool and harden.
After that, cut and enjoy the delicious taste of marquis cake!