Zutaten für French Gateau Marjolaine Marjolaine Cake
- 3 cups blanched almonds
- Hazelnuts
- 3 cups granulated sugar
- 8 large egg whites
- pinch of salt
- ½ teaspoon cream of tartar
- Semisweet Chocolate
- 1 tablespoon water
- Egg Yolks
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ cup praline powder
- 9 ounces semisweet chocolate chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this French Gateau Marjolaine Marjolaine Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von French Gateau Marjolaine Marjolaine Cake
- Preheat oven to 450°F (232°C).
- Toast nuts: In separate pans, toast 1 ½ cups blanched almonds and 1 cup skinned hazelnuts for 20 minutes, shaking occasionally, until golden brown. Cool completely.
- Grind nuts: Grind the toasted nuts in a blender, 1 cup at a time, for 5 seconds until finely ground.
- Make meringue: In a clean, grease-free bowl, beat 8 large egg whites with a pinch of salt and ¼ teaspoon cream of tartar until stiff peaks form.
- Gradually add 1 ½ cups granulated sugar to the egg whites, beating until glossy and stiff.
- Fold in nuts: Gently fold in the ground nuts into the meringue mixture until just combined.
- Bake meringue layers: Reduce oven temperature to 250°F (121°C). Line baking sheets with parchment paper. Draw four 12x4-inch rectangles on the parchment paper. Spread the meringue mixture evenly within the rectangles.
- Bake for 30 minutes, or until the top is crusty but the inside is still slightly soft.
- Invert the meringue layers onto fresh parchment paper and let cool completely.
- Make chocolate wafers: Melt 6 ounces of semisweet chocolate chips over a double boiler. Cut out 2 ½-inch diameter circles from parchment paper. Spread a thin layer of melted chocolate onto each circle. Refrigerate until firm.
- Make buttercream: In a saucepan, combine 1 cup granulated sugar, ⅓ cup water, and ⅛ teaspoon cream of tartar. Bring to a boil and cook to 240°F (116°C) on a candy thermometer.
- Whisk 8 large egg yolks continuously while slowly pouring the hot syrup into the yolks. Beat until cool and thick.
- Gradually beat in 1 ½ cups softened unsalted butter, one tablespoon at a time, until smooth and creamy. This makes about 1 quart of buttercream.
- Divide the buttercream into three equal parts. Flavor one with 1 teaspoon vanilla extract, another with ¼ cup praline powder (see below), and the remaining part with melted 3 ounces semisweet chocolate chips and 1 tablespoon water.
- Chill the buttercreams until firm.
- Make praline powder: In a saucepan, combine ¾ cup granulated sugar, ¼ cup water, ⅛ teaspoon cream of tartar, and ½ cup blanched almonds. Cook until deep amber, stirring constantly.
- Pour onto a lightly oiled baking sheet and let cool completely. Break into pieces and grind in a blender until finely powdered. Store in an airtight container.
- Assemble the cake: Place a meringue layer on a serving plate. Spread with vanilla buttercream. Repeat with remaining meringue layers and buttercreams (chocolate, then praline).
- Frost the sides with the remaining chocolate buttercream. Dust the top with confectioners' sugar.
- Decorate: Attach chocolate wafers around the sides of the cake, slightly overlapping them.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
226g
Fat
134g
Carbs
22g
