Marjolaine

Name: Marjolaine
Cuisine: American
Ingredients: 7 ounces toasted hazelnuts, skins rubbed off; 2 tablespoons (½ ounce) flour; 8 ounces toasted almonds; 1 cup plus 2 tablespoons egg whites (about 7), at room temperature; 1 cup sugar; Large batch Buttercream; ½ teaspoon cream of tartar; 8 ounces semisweet or bittersweet chocolate, cut into bits; ¼ cup hazelnut Praline powder; 1 ounce milk or dark chocolate (optional), for decoration; 8 ounces semisweet or bittersweet chocolate, cut into bits; 30–36 whole caramelized hazelnuts (optional); 1 ounce milk or dark chocolate (optional), for decoration

Preparation info

Makes 1 large cake to serve
12–16
each

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

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

Ingredients

7 ounces toasted hazelnuts, skins rubbed off
8 ounces toasted almonds
2

Americas
Europe
United States
France
Dessert
Cake
Vegetarian

Method

To Make Nut Meringue Pastry: Preheat oven to 325°. In a blender or food processor fitted with steel blade, pulverize 5 ounces of the toasted hazelnuts, 5 ounces of the toasted almonds, and the flour until a fine meal forms. Add