Alice Medrich

Gâteau Grand Marnier

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Preparation info
  • Serves

    10–12

    • Difficulty

      Easy

Appears in
top 1000Cocolat: Extraordinary Chocolate Desserts
Cocolat

By Alice Medrich

Published 1990

  • About

For best flavor and texture, assemble cake at least one day ahead.

Ingredients

Method

  1. Combine Grand Marnier with Simple Syrup; set aside.
  2. Use a serrated knife to cut the Génoise, horizontally, into 3 layers. Place the top layer upside down on the cake circle. With a pastry brush, moisten it with some of Grand Marnier syrup. Spread half the apricot jam over moistened cake layer. Spread ⅓ cup Chocolate Buttercream evenly over jam. Brush the second