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Marjolaine Cake Recipe

By on October 15, 2018
Marjolaine cake recipe

Marjolaine cake recipe

Marjolaine cake recipe

Marjolaine cake recipe

Recipe Source:


For the dacquoise;
  1. Almonds – 125g/4½oz blanched
  2. Hazelnuts – 125g/4½oz blanched
  3. Caster sugar – 300g/10½oz
  4. Cornflour – 25g/1oz
  5. Egg whites- 6 large free-range- (reserve the yolks)
For the chocolate ganache;
  1. Double cream – 270ml/9½fl oz
  2. Plain chocolate- 360g/12½oz- 46% cocoa solids, broken into pieces
For the praline;
  1. Caster sugar – 300g/10½oz
  2. Blanched almonds – 100g/3½oz
For the buttercream;
  1. Caster sugar – 225g/8oz
  2. pinch cream of tartar
  3. Egg yolks – 8 free-range
  4. Unsalted butter- 350g/12oz-slightly softened, cut into pieces
To assemble;
  1. Almonds – 150g/5½oz flaked
  2. Hazelnuts chopped – 50g/1¾oz
  3. Pistachios, slivered – 50g/1¾oz


Coffee and Walnut Cake Simon

  • Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment.
  • For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground.
  • Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3
  • minutes until golden-brown.
  • Transfer to a large bowl and leave to cool.
  • When cool, stir in 100g/3½oz of the caster sugar and the cornflour.
  • Reduce the oven temperature to 150C/130C Fan/Gas 2.
  • Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy.
  • Increase the speed and add the remaining 200g/7oz caster sugar, a spoonful at a time, to make a stiff, glossy meringue. Gently fold the toasted nut mixture through the meringue.
  • Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife.
    Bake for 45, 60 minutes until light golden-brown and firm to touch.
  • Turn off the oven and open the oven door so it is just ajar then leave the dacquoise inside until completely cool.
  • Remove from the oven and carefully invert onto a sheet of baking parchment.
  • Carefully remove the baking parchment from the bottom of the meringues.
  • For the chocolate ganache, Pour the cream into a pan and heat until just simmering.
  • Pu the chocolate in a heatproof bowl and pour over the cream.
  • Stir until the chocolate is melted and the mixture is smooth.
  • Leave to cool and then chill the ganache until thick enough to spread and pipe.
  • For the praline, line a baking tray with non stick baking paper.
  • Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat stirring until the sugar dissolves.
  • Increase the heat and boil, without stirring, until the caramel turns golden brown or reaches 170C on a sugar thermometer CAUTION.
  • boiling sugar is extremely hot.
  • Handle very carefully.
  • Use a deep pan to avoid bubbling over.
  • Meanwhile, toast the almonds in a dry pan until golden brown.
  • Remove sugar syrup from the heat and add the almonds, stir well and tip onto the prepared tray.
    Leave to cool.
  • Break up the praline into pieces and blend to a fine powder in a food processor.
  • For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar.
  • Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer soft ball stage.
  • Pour the yolks into the bowl of an electric mixer fitted with the whisk attachment.
  • With the mixer running on medium speed, gradually pour in the sugar syrup, taking care not to splash the syrup onto the beaters.
  • Continue whisking for 5,10 minutes until the mixture is thick and completely cool.
  • Gradually add the butter bit by bit whisking continuously.
  • Fold in the praline powder and chill until needed.
  • To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown.
  • Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in.
  • Place one sheet of meringue on a serving plate and spread with one quarter of the buttercream.
  • Top with a second sheet of meringue and spread with one third of the ganache.
  • Top with a third sheet of meringue and spread with another quarter of the buttercream.
  • Top with final sheet of meringue.
  • Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau.
  • Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle.
  • Pipe the chocolate ganache around the top edge of the cake and in five diagonal lines, across the top of the cake.
  • Fill the gaps between the diagonal piped lines with alternating hazelnuts and pistachios.

About Shanila Akhter

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