Marjolaine Recipe

Prepare

Preheat oven to 180°C (355°F). Line two 20–22 cm (8–9 in) round cake pans or baking sheets with parchment and trace 2 rounds if using baking sheets.

Whisk egg whites in a clean bowl to soft peaks. Gradually add 100 g granulated sugar, whisking to glossy stiff peaks.

Sift together powdered sugar, almond flour and all-purpose flour with a pinch of salt into a large bowl.

Fold one-third of the meringue into the dry mix to lighten, then gently fold in remaining meringue until homogeneous, taking care to preserve volume.

Pipe or spoon batter into prepared rounds to a uniform 1–1.5 cm thickness. Smooth surface with an offset spatula.

Bake for 12–14 minutes until lightly golden and springy. Cool completely on a rack. If making multiple layers, repeat or divide batter accordingly.

Toast hazelnuts in a 180°C (355°F) oven for 8–10 minutes until aromatic. Rub in a towel to remove skins as much as possible.

In a heavy saucepan, melt 160 g granulated sugar over medium heat without stirring (swirl pan occasionally) until amber caramel forms. Add 1 tbs corn syrup if using to prevent crystallization.

Quickly stir in toasted hazelnuts and 1/4 tsp salt, mixing to coat. Pour onto a silicone mat or parchment and cool completely.

When set, break into pieces and blitz in a food processor to the desired texture: pulse briefly for coarse praline or longer for a fine paste. Reserve 80 g (chopped/blitzed) for clusters and keep remainder for filling or folding into buttercream as desired.

Melt 200 g dark chocolate in a heatproof bowl over gently simmering water (double boiler) until smooth. Alternatively, melt in short bursts in a microwave, stirring between bursts.

Stir in 1 tsp neutral oil if desired for shine. Fold in 80 g chopped/broken hazelnut praline and 40 g toasted sliced almonds until evenly coated.

Drop spoonfuls onto parchment to form clusters. Chill to set, then store in an airtight container at cool room temperature or refrigerated briefly before using.

Bloom 2 tsp espresso powder in 15 ml hot water; set aside to cool slightly.

In a small saucepan combine 100 g sugar and 40 ml water. Bring to a simmer and cook to 118–121°C (244–250°F) (soft-ball stage).

While syrup heats, whisk 4 egg yolks in a heatproof bowl to lighten. When syrup reaches temperature, slowly pour it in a thin stream into the yolks while whisking continuously to create a warm sabayon. Continue whisking until mixture cools to near room temperature.

With an electric mixer, beat 340 g softened butter until smooth and creamy. Gradually add the cooled sabayon to the butter, mixing to combine into a silky buttercream.

Beat in the dissolved espresso, 1/2 tsp vanilla and 1/8 tsp salt. Taste and adjust coffee intensity or sweetness if desired. Chill briefly if too soft before assembly.

Place 220 g chopped dark chocolate in a bowl. Heat 180 ml heavy cream to a simmer (do not boil) and pour over chocolate. Let sit 1–2 minutes to melt, then whisk gently until smooth and glossy. Stir in 20 g butter until incorporated.

Cool to slightly thickened but pourable consistency for glazing (approx. 30–40°C). If too thick, warm gently; if too thin, cool in refrigerator briefly, stirring occasionally.

Bloom gelatin: if using sheets, soak 2 g total (about one sheet depending on brand) in cold water 5–7 minutes and squeeze; if powdered, sprinkle over 10 ml cold water and let bloom.

Heat 150 ml milk and 150 ml cream until just below boiling. Pour over 200 g chopped white chocolate in a bowl and let sit 1–2 minutes to melt.

Add the bloomed gelatin and 1/4 tsp vanilla, then emulsify with a hand blender or whisk until smooth and fully combined. Strain if necessary to remove lumps and set aside to cool to about 30°C.

Cover and refrigerate for at least 4 hours or overnight to develop texture. Before use, gently whip to a silky, pipeable consistency if needed.

Dissolve 2 tbs instant espresso powder into 200 ml whole milk while warming slightly to help dissolve, then cool completely.

In a large bowl combine cooled coffee-milk, 400 ml heavy cream, 300 g sweetened condensed milk and 1/2 tsp vanilla. Whisk until homogenous.

Chill mixture several hours, then churn in an ice cream maker according to manufacturer's instructions until frozen-set. If no ice cream maker, pour into a shallow container and freeze, stirring vigorously every 30 minutes until smooth (about 3–4 cycles).

Store in the freezer until serving alongside slices of marjolaine.

Trim dacquoise rounds so they are even. Place one dacquoise layer on a cake board or serving plate.

Pipe or spread an even layer (about one-third of quantity) of coffee buttercream over the first dacquoise layer. Sprinkle a thin layer of crushed hazelnut praline over the buttercream to add crunch.

Place second dacquoise layer on top. Add a thinner layer of namelaka (about 1 cm) or a smear of ganache if preferred, then another layer of coffee buttercream. Repeat to create 2–3 layers, finishing with buttercream on top.

Chill briefly to firm the cake (15–30 minutes). Warm ganache to pouring temperature and pour over the chilled assembled cake, using an offset spatula to smooth sides and top. Let excess drip off.

While ganache is tacky, arrange chocolate-hazelnut & almond clusters and chopped praline around top edge or center as decoration. Dust lightly with cocoa powder and scatter coarsely chopped toasted hazelnuts.

Serve slices with a scoop of coffee ice cream and a quenelle or spoonful of chilled namelaka on the side.

Store cake refrigerated up to 3 days; bring to room temperature 20–30 minutes before serving. Keep ice cream frozen until ready to serve.