Ingredients for Gateau Marjolaine Marjolaine Cake
- Blanched Almonds
- Hazelnuts
- Sugar
- 200g egg whites
- Egg Yolks
- pinch of salt
- Cream Of Tartar
- Semisweet Chocolate Pieces
- Water
- Sweet Butter
- Vanilla
- Praline
- Cooking Oil
- 200g powdered sugar
- Blanched Almond
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How to Make Gateau Marjolaine Marjolaine Cake
- Prepare the hazelnut meringue: In a large bowl, whisk together 200g egg whites with a pinch of salt until stiff peaks form. Gradually add 300g granulated sugar, whisking until glossy and firm. Gently fold in 200g finely ground hazelnuts.
- Spread the meringue onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
- Prepare the chocolate ganache: Melt 200g dark chocolate and 100ml heavy cream in a double boiler or microwave. Stir until smooth and glossy.
- Prepare the buttercream: Beat 200g unsalted butter until light and fluffy. Gradually add 200g powdered sugar and 1 teaspoon vanilla extract, beating until smooth and creamy.
- Assemble the cake: Once the meringue is cooled, carefully cut it into three equal layers. Spread a layer of chocolate ganache on the first meringue layer. Top with a layer of buttercream, followed by another meringue layer, ganache, and finally the last meringue layer. Frost the entire cake with remaining ganache or buttercream.
- Chill the cake in the refrigerator for at least 4 hours to allow the flavors to meld and the cake to set before serving.
- Garnish with chopped hazelnuts or chocolate shavings before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
323g
Fat
121g
Carbs
30g
