French Gateau Marjolaine Marjolaine Cake
Indulge in the elegance of French pastry with this show-stopping Gateau Marjolaine, also known as Marjolaine Cake. This layered dessert combines the nutty richness of almond and hazelnut dacquoise, the silky smoothness of vanilla buttercream, and the decadent luxury of dark chocolate ganache. Perfectly balanced in flavor and texture, every bite is a harmonious blend of crisp meringue layers, creamy fillings, and a hint of crunch from optional chopped hazelnut garnish. With its intricate assembly and gourmet presentation, this cake is ideal for special occasions or as a centerpiece-worthy dessert. Impressive yet approachable, this Marjolaine Cake is a celebration of French patisserie artistry that’s sure to wow your guests! Keywords: French Gateau Marjolaine, layered nut cake, chocolate ganache dessert, almond hazelnut dacquoise, French pastries, gourmet cake recipe.
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Recipe Information
Ingredients
- 8 large Egg whites
- 200 grams Granulated sugar
- 150 grams Almond flour
- 150 grams Hazelnut flour
- 30 grams All-purpose flour
- 300 grams Unsalted butter
- 200 grams Powdered sugar
- 6 large Egg yolks
- 2 teaspoons Vanilla extract
- 200 grams Dark chocolate
- 120 milliliters Heavy cream
- 50 grams Chopped hazelnuts (optional for garnish)
Instructions
Preheat your oven to 160°C (325°F) and line three baking trays with parchment paper.
In a large clean bowl, whip the egg whites to soft peaks. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form.
In another bowl, mix almond flour, hazelnut flour, and all-purpose flour. Gently fold the dry ingredients into the meringue until just combined to create the dacquoise batter.
Divide the batter evenly among the three prepared baking trays, spreading it into thin rectangles of equal sizes. Bake for 20–25 minutes or until golden and firm. Let cool completely.
For the buttercream, beat the unsalted butter and powdered sugar together until light and fluffy. Add the egg yolks one at a time, followed by the vanilla extract, and beat until smooth.
For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped dark chocolate and let sit for 1 minute. Stir until smooth and glossy. Allow it to cool slightly.
To assemble, place one layer of dacquoise on a serving platter. Spread a thin layer of buttercream over the dacquoise, then add another dacquoise layer. Spread the cooled ganache over this layer, then top with the final dacquoise layer.
Frost the top and sides of the cake with the remaining buttercream. Sprinkle with chopped hazelnuts if using.
Chill the cake in the refrigerator for at least 2 hours to set before serving. Slice and enjoy!
Nutrition Facts
Calories |
7937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 584.6 g | 749% | |
| Saturated Fat | 233.4 g | 1167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1905 mg | 635% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 619.0 g | 225% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 512.8 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 904 mg | 70% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 3435 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
