Best 2 Gateau Marjolaine Marjolaine Cake Recipes
Indulge in the delectable Gateau Marjolaine, a classic French cake that captivates taste buds with its moist and flavorful layers. This irresistible dessert features a luscious filling of crème pâtissière, a velvety custard infused with fragrant vanilla and a hint of lemon zest. The cake layers, made with almond flour and whipped egg whites, are delicate and airy, providing a perfect contrast to the rich and creamy filling. Discover the secrets behind crafting this culinary masterpiece with our collection of carefully curated recipes. From the traditional Gateau Marjolaine to delightful variations like the Chocolate Gateau Marjolaine and the Raspberry Gateau Marjolaine, each recipe offers a unique taste experience that will tantalize your palate. Embark on a culinary journey and create this exquisite French dessert in your own kitchen, impressing your loved ones with your baking prowess.
Check out the recipes below so you can choose the best recipe for yourself!
FRENCH GATEAU MARJOLAINE (MARJOLAINE CAKE)
Four layers of nut meringue layered with vanilla buttercream, chocolate buttercream and Praline buttercream. This cake is Fernand Point's masterpiece of pastry. Marjolaine means sweet marjoram, though neither flower nor herb have anything to do with it. For decoration the chef stencils the famous pyramid on the sugared top of the cake and they serve it every day at the Restaurant de la Pyramide. This restaurant is located in a little town called Vienne, halfway between Paris and the Riviera.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE MERINGUE NUT CAKE: Preheat oven to very hot 450°F.
- In separate pans or pie plates put 1 1/2 cups blanched almonds and 1 full cup skinned hazelnuts. Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally. Remove from oven and cool. Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl. Mix ground nuts with 1 1/2 cups sugar.
- Reduce oven to very slow 250°F.
- Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar.
- Gradually fold in the sugar nut mixture.
- Line baking sheets with waxed paper or parchment paper and butter paper lightly.
- On it mark 4 bands about 12 inches long and 4 inches wide. Spread these bands thickly with the meringue nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable. Invert on waxed paper, and carefully remove waxed paper from bottom of bands. Cool.
- FOR THE CHOCOLATE WAFERS: Melt: 6 ounces semisweet chocolate pieces over hot water.
- Cut circles 2 1/2 inches in diameter from waxed paper or parchment paper and spread these rounds with a thin coating of the melted chocolate. Place rounds on a cookie sheet and chill in refrigerator.
- FOR THE BUTTER CREAM: In saucepan combine: 1 cup sugar, 1/3 cup water, and 1/8 teaspoon cream of tartar. Bring to a boil and boil rapidly to 240°F on a candy thermometer, or until syrup spins a long thread. Gradually in a thin stream pour the hot syrup into 8 egg yolks beating all the time, and continue to beat until the mixture is COOL and thick.
- When cool beat in bit by bit 1 1/2 cups sweet butter. This makes 1 quart butter cream.
- Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla.
- Measure a second cup and flavor it with 1/4 cup praline powder.
- Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream. Chill all 3 flavored creams until firm enough to spread.
- PRALINE POWDER: In a saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds. Cook without stirring until mixture is color of dark molasses. Pour onto oiled cookie sheet and let cool.
- Detach the praline from sheet with pancake turner and break into pieces. Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder.
- Store in refrigerator in a tightly closed container. Makes a bout 3/4 cup.
- PRESENTATION: Place a meringue band on a serving plate and spread with the vanilla cream. Top with second meringue band and spread with half the chocolate cream. Top with the third meringue band and spread with praline cream. Top with fourth meringue band. Frost sides with remaining chocolate cream and sprinkle top heavily with confectioners' sugar.
- Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around. Serves 10.
- A Treasury of Great Recipes by Mary and Vincent Price.
GATEAU MARJOLAINE (MARJOLAINE CAKE)
A very elegant Frech Pastry cake. I have not made this myself it is for an ISO request. Not an easy cake to make but very beautiful and delicios when done. Give yourself plenty of time to prepare this. Definately not a recipe for an inexpierienced chef's first try! But for an expierenced Baker I say go for it :)
Provided by Steve P.
Categories Dessert
Time 6h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- In saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds.
- Cook without stirring until mixture is color of dark molasses.
- Pour onto oiled cookie sheet and let cool.
- Detach the praline from sheet with pancake turner and break into pieces.
- Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder.
- Store in refrigerator in a tightly closed container.
- Preheat oven to very hot 450 degrees F.
- In separate pans or pie plates put 1+ 1/2 cups blanched almonds and 1 full cup skinned hazelnuts.
- Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally.
- Remove from oven and cool.
- Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl.
- Mix ground nuts with 1 1/2 cups sugar.
- Reduce oven to very slow 250º F.
- Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar.
- Gradually fold in the sugar-nut mixture.
- Line baking sheets with waxed paper and butter paper lightly.
- On it mark 4 bands about 12 inches long and 4 wide.
- Spread these bands thickly with the meringue-nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable.
- Invert on waxed paper, and carefully remove waxed paper from bottom of bands.
- Cool.
- Melt 6 ounces semisweet chocolate pieces over hot water.
- Cut circles 2 1/2 inches in diameter from waxed paper and spread these rounds with a thin coating of the melted chocolate.
- Place rounds on a cookie sheet and chill in refrigerator.
- In saucepan combine: 1 cup sugar, 1/2 cup water, and 1/8 teaspoon cream of tartar.
- Bring to a boil and boil rapidly to 240ºF on a candy thermometer, or until syrup spins a long thread.
- Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick.
- Beat in bit by bit: 1+1/2 cups sweet butter.
- This makes 1 quart butter cream.
- Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla.
- Measure a second cup and flavor it with 1/4 cup praline powder.
- Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream.
- Chill all cream until firm enough to spread.
- PRESENTATION: Place a meringue band on a serving plate and spread with vanilla cream.
- Top with second meringue band and spread with half the chocolate cream.
- Top with the third meringue band.
- Frost sides with remaining chocolate cream and sprinkle top heavy with confectioner's sugar.
- Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use room temperature ingredients: This will help your ingredients mix together more easily and create a smoother batter.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake rise evenly and prevent it from sinking in the middle.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Conclusion:
Gateau Marjolaine is a delicious and versatile cake that can be enjoyed for any occasion. Whether you're looking for a simple dessert to serve at a party or a special treat to make for your family, this cake is sure to please. With its moist texture, delicate flavor, and beautiful presentation, Gateau Marjolaine is a cake that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
