Gateau Marjolaine Marjolaine Cake
Indulge in the luxurious layers of the Gateau Marjolaine, a French classic that combines elegance and decadence in every bite. This exquisite Marjolaine Cake features crisp dacquoise layers made from finely toasted almonds and hazelnuts, interlaced with luscious praline buttercream and silky dark chocolate ganache. Topped with a glossy ganache glaze and garnished with crunchy toasted hazelnuts, this showstopping dessert boasts a delightful medley of textures and rich, nutty flavors. Perfect for special occasions or as a centerpiece for your dessert table, this labor of love is well worth the time it takes to prepare. With keywords like "French dessert," "dacquoise layers," and "praline buttercream," this recipe captures the essence of sophisticated baking while delivering pure indulgence. Refrigerate, slice, and savor every decadent layer for an unforgettable treat!
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Ingredients
- 150 grams Almonds
- 150 grams Hazelnuts
- 250 grams Granulated sugar
- 8 large Egg whites
- 150 grams Powdered sugar
- 250 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 250 ml Heavy cream
- 2 teaspoons Vanilla extract
- 50 ml Milk
- 50 grams Toast hazelnuts (for garnish)
- 1 tablespoon Cocoa powder (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line three baking trays with parchment paper.
Step 2
Toast the almonds and hazelnuts in the oven for 8-10 minutes until fragrant. Allow them to cool, then finely grind them together in a food processor. Set aside.
Step 3
Make the dacquoise: In a large, clean mixing bowl, beat the egg whites until soft peaks form. Gradually add 200 grams of granulated sugar, a tablespoon at a time, whisking until stiff peaks form.
Step 4
Gently fold the ground nut mixture and powdered sugar into the egg whites in three additions, being careful not to deflate the meringue.
Step 5
Divide the mixture equally among the three prepared trays and spread into rectangles of the same size (approximately 10x4 inches or 25x10 cm). Bake for 25-30 minutes until golden brown and crisp. Cool completely.
Step 6
Prepare the praline buttercream: Melt 100 grams of sugar in a pan over medium heat to form a caramel. Add the milk and stir until smooth. Allow to cool slightly.
Step 7
In a mixing bowl, beat 150 grams of butter until light and creamy. Gradually add the caramel mixture while continuing to beat until smooth.
Step 8
For the chocolate ganache: Chop the dark chocolate finely and place in a heatproof bowl. Heat 200 ml of the heavy cream in a saucepan until it just begins to simmer. Pour over the chocolate and stir until smooth. Let cool slightly before using.
Step 9
Whip the remaining 50 ml of heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Refrigerate until needed.
Step 10
Assemble the cake: Place the first dacquoise layer on a serving plate. Spread with half of the praline buttercream. Add the second layer and spread with an even layer of the chocolate ganache. Place the final dacquoise on top and spread with the remaining praline buttercream.
Step 11
Glaze the top with a thin layer of chocolate ganache and garnish with toasted hazelnuts and a dusting of cocoa powder, if using.
Step 12
Refrigerate the cake for at least 2 hours to firm up before slicing and serving. Allow to come to room temperature for 10-15 minutes before serving for best texture.
Nutrition Facts
| Serving size | 1780.8 grams (1780.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7775 |
| Total Fat 581.30g | 745% |
| Saturated Fat 237.90g | 1190% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 808mg | 269% |
| Sodium 622mg | 27% |
| Total Carbohydrate 570.70g | 208% |
| Dietary Fiber 65.10g | 232% |
| Total Sugars 462.80g | |
| Protein 107.70g | 215% |
| Vitamin D 23IU | 114% |
| Calcium 965mg | 74% |
| Iron 41mg | 226% |
| Potassium 2431mg | 52% |
Source of Calories