Marjolaine

Jul 14, 2017

This cake combines layers of nutty meringue, praline buttercream and chocolate ganache. It’s naturally gluten-free, too. This marjolaine recipe is featured in Season 4, Episode 7.

Substances

For the dacquoise

• 125g (4½ oz) blanched almonds
• 125g (4½ oz) blanched hazelnuts
• 300g (10½ oz) caster sugar
• 25g (1 oz) cornflour
• 6 comely free-vary egg whites (reserve the yolks)

For the chocolate ganache

• 270ml (9½ fl oz) double cream
• 360g (12½ oz) uncomplicated chocolate, 46% cocoa solids, broken into items

For the praline

• 300g (10½ oz) caster sugar
• 100g (3½ oz) blanched almonds

For the buttercream

• 225g (8 oz) caster sugar
• pinch cream of tartar
• 8 free-vary egg yolks
• 350g (12 oz) unsalted butter, comparatively softened, lower into items

To assemble

• 150g (5½ oz) flaked almonds
• 50g (1¾ oz) hazelnuts, chopped
• 50g (1¾ oz) pistachios, slivered

Instructions

1. 1

   Preheat the oven to 350F. Line two 12x8in Swiss roll tins with baking parchment.

2. 2

   For the dacquoise, tip the almonds and hazelnuts into the bowl of meals processor and pulse unless finely ground. Spread the bottom nuts out in a layer on a baking tray and roast for 10 minutes, stirring each and every 3 minutes unless golden-brown. Switch to a comely bowl and leave to chill. When cold, crawl in 100g (3½oz) of the caster sugar and the cornflour. Cut again the oven temperature to 300F.

3. 3

   Pour the egg whites into the bowl of a free-standing electrical mixer fitted with a race attachment and race on medium stride for about 2 minutes, unless the egg whites are opaque and frothy. Amplify the payment and add the leisure 200g (7oz) caster sugar, a spoonful at a time, to offer a stiff, vivid meringue. Gently fold the toasted nut mixture thru the meringue.

4. 4

   Divide the meringue equally between the Swiss roll tins and unfold out evenly the usage of a palette knife. Bake for Forty five–60 minutes, unless gentle golden-brown and firm to the touch. Flip off the oven and open the oven door so it is factual ajar, then leave the dacquoise interior unless fully cold.

5. 5

   Snatch remote from the oven and fastidiously invert onto a sheet of baking parchment. In moderation rob away the baking parchment from the bottom of the meringues.

6. 6

   For the chocolate ganache, Pour the cream into a pan and warmth unless factual simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Mosey unless the chocolate is melted and the mix remains to be. Leave to chill and then chill the ganache unless thick adequate to unfold and pipe.

7. 7

   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 unless the sugar dissolves. Amplify the heat and boil, without stirring, unless the caramel turns golden-brown or reaches 340F on a sugar thermometer (CAUTION: boiling sugar is amazingly sizzling. Deal with very fastidiously. Exhaust a deep pan to stay remote from effervescent over.). In the period in-between, toast the almonds in a dry pan unless golden-brown. Snatch away sugar syrup from the heat and add the almonds, crawl properly and tip onto the ready tray. Leave to chill. Destroy up the praline into items and mix to a blinding powder in a meals processor.

8. 8

   For the buttercream, pour 5 tablespoons water into a heavy-based completely pan with the sugar and cream of tartar. Bring to the boil and boil fleet unless it reaches 240F on a sugar thermometer (soft ball stage). Pour the yolks into the bowl of an electrical mixer fitted with the race attachment. With the mixer working on medium stride, step by step pour within the sugar syrup, taking care to not splash the syrup onto the beaters. Proceed whisking for five-10 minutes unless the mix is thick and completely cold. Gradually add the butter little by little, whisking repeatedly. Fold within the praline powder and chill unless needed.

9. 9

   To assemble, toast the almonds and hazelnuts in a dry frying pan unless golden-brown. Utilizing a truly piquant knife, lower the dacquoise sheets in half lengthways so that you have got got four sheets each and every measuring 12x4in. Home one sheet of meringue on a serving plate and unfold with one quarter of the buttercream. High with a 2d sheet of meringue and unfold with one third of the ganache. High with a third sheet of meringue and unfold with yet another quarter of the buttercream. High with final sheet of meringue.

10. 10

    Spread the leisure buttercream excessive and sides and press the toasted flaked almonds onto the perimeters of the gateau. Spoon the leisure ganache into a piping catch fitted with a miniature (no 33) star nozzle. Pipe the chocolate ganache spherical the head edge of the cake and in 5 diagonal traces, all excessive of the cake. Possess the gaps between the diagonal piped traces with alternating hazelnuts and pistachios.