cake in about 1984. It was so well-received that guests were stunned to learn that it did not come from a serious bakery. I am not a cake decorator so don't know what I did with it. I recall that it did look good. Surpising for me. There was a photo in the mag but in all the iterations of this recipe, my collection does not include the photo, odd for me. I don't want it to look like a frump for Christmas. Just thought if anyone saves these mags, the photo might be available. I have thoroughly scoured the internet and there are marjolaine recipes in Epicurious but this particular recipe states not to ice the top but use icing sugar only. Can't imagine I would have done that.
Does anyone have old Bon Appetit s ? I made the CELEBRATION CAKE BON APPETIT - MAY 1979 8 to 10 servings 8 ounces shelled hazelnuts, toasted
- Thread starter Marg CDN
- Start date
huh...I had to look up the word "marjolaine". It's a dacquoise cake, which I have made before. And most of those (including the hazelnut versions) top off the cake with ganache and a sprinkling of nuts.
Here is one version:
1¼ cups plus 3 tablespoons (350 ml) whipping cream (35 percent butterfat)
Marg, if your cake version ends with a buttercream at the top, then refrigerate it until very firm and then warm ganache (10 seconds, no more) and slowly pour over the cake set on a wire cooling rack. Chill to firm up ganache and then, lifting carefully, move to serving dish.
Good luck!
Here is one version:
Ganache:
12 ounces (350 g) dark chocolate (65 percent cacao), finely chopped1¼ cups plus 3 tablespoons (350 ml) whipping cream (35 percent butterfat)
Step 6
To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth. Let the ganache sit for 20 minutes at room temperature to firm up a bit. You can make ganache up to the 3 days ahead and refrigerate. Bring back to room temp to use.Marg, if your cake version ends with a buttercream at the top, then refrigerate it until very firm and then warm ganache (10 seconds, no more) and slowly pour over the cake set on a wire cooling rack. Chill to firm up ganache and then, lifting carefully, move to serving dish.
Good luck!
mariadnoca
Moderator
that is how the inside looks, with different flavourings. Thanks Maria. Although I think this one is sponge layers rather than dacquoise. There was a photo with the recipe, of the outside of the cake all dressed up. I have to get going on this as it actually is a 2-day prep and I recall having to take a day off work to produce it. I think I will just caramelize some hazelnuts and sit them on choc rosettes, maybe some silver balls. It needs to look good as people may not want to actually eat it after a huge turkey dinner.
And some useless info: marjolaine is basically a dacquoise made with chocolate. I used to buy hazelnut powder in France but here in this little city, I am thrilled to find a hazelnut. And the one cake-decorating store closed.
Thanks Marilyn, I will probably just do a ganache over the exterior.
Luck works. The one I made had a chocolate surface all over, as I recall, although the recipe says to use only icing sugar to dust the top. The toppestmost layer is dacquoise. I know it looked really good and can't recall why. It was only 40 years ago. Whatever did I do................
And some useless info: marjolaine is basically a dacquoise made with chocolate. I used to buy hazelnut powder in France but here in this little city, I am thrilled to find a hazelnut. And the one cake-decorating store closed.
Thanks Marilyn, I will probably just do a ganache over the exterior.
mariadnoca
Moderator
Well, this thread you posted the recipe, but alas no photo.
Sunflowers
Member
Marg, Yes, I have this recipe from Bon Appetit in May 1979. It's been a favorite in my family since May 1979!
CELEBRATION CAKE
BON APPETIT - MAY 1979, ..... 8 to 10 servings
8 ounces shelled hazelnuts, toasted
8 ounces blanched almonds, toasted
1 cup sugar
1/4 cup all purpose flour
8 egg whites, room temperature
1/3 teaspoon cream of tartar
1/3 teaspoon salt
1/4 cup sugar
1 tablespoon water
1/4 cup slivered almonds
Buttercream
1 cup sugar
1/3 cup water
8 egg yolks, room temperature
1 ½ cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
3 ounces semisweet chocolate, melted and cooled
Sifted powdered sugar
Preheat oven to 350'F. Generously grease and flour 10x15-inch jelly roll pan. Combine 5 ounces hazelnuts and 5 ounces almonds in food processor fitted with steel knife and process until finely ground. Transfer to small mixing bowl. Reduce oven temperature to 300°F.
Add 3/4 cup sugar and all of flour to ground nuts and blend well. In large bowl beat egg whites until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Slowly add remaining 1/4 cup sugar and beat until stiff but not dry. Gently fold nut mixture, 2 tablespoons at a time, into whites, blending thoroughly. Carefully turn batter into prepared pan, spreading evenly to edges. Bake 45 minutes. Meringue should be firm, dry and lightly golden; if not, turn off heat and return to oven for 5 to 10 minutes. Remove from oven and cool slightly. Using serrated knife, cut into four 10 x 3 3/4-inch rectangles. Cool completely in pan.
Generously oil marble slab or baking sheet. Combine 1/4 cup sugar with 1 tablespoon water in small heavy-bottomed saucepan. Place over medium heat and stir until sugar is dissolved. Reduce heat to low and continue cooking without stirring until mixture begins to caramelize, tilting pan in all directions to avoid scorching. When completely caramelized and golden, stir in slivered almonds. Pour onto prepared slab or baking sheet and allow to cool completely. Break into pieces and pulverize in food processor or blender. Set this praline powder aside.
Finely chop remaining nuts in food processor. Set aside for garnish.
For Buttercream:
Combine 1 cup sugar and 1/3 cup water in small saucepan and mix well. Cover pan, place over high heat arid bring to boil. Reduce heat to medium and continue boiling, covered, 1 to 2 minutes. Remove cover and place candy thermometer into saucepan. If necessary, use damp brush or paper towel to wipe sugar crystals from side of saucepan. Boil uncovered until syrup reaches soft-ball stage (240 F).
Using electric mixer on low speed, begin beating yolks in large bowl while syrup boils. Leave mixer running while removing syrup from heat. Increase mixer speed to medium or medium-high and slowly pour syrup directly into yolks, being careful not to pour syrup onto sides of bowl or onto beaters. When all syrup is added, increase mixer speed to high and continue beating until completely cooled. When cool, reduce mixer speed to medium and begin adding butter 1 tablespoon at a time, beating well after each addition. When all butter is incorporated, increase mixer speed to high and continue beating until creamy and thoroughly blended.
Remove 1 cup buttercream to separate bowl. Add vanilla and blend well. Set aside. Remove additional 3/4 cup buttercream to another bowl. Add 1/4 - 1/2 cup praline powder and blend well. Set aside. Beat cooled chocolate into remaining buttercream and blend well.
Carefully remove meringue rectangles from jelly roll pan using long spatula. Place 2 meringue layers side by side on baking sheet. Top one layer with praline buttercream mixture, spreading evenly to edges. Cover top of second layer evenly with vanilla buttercream mixture. Place remaining 2 meringue layers side by side on another baking sheet. Spread one layer with 1 cup chocolate buttercream mixture. Leave remaining layer unfrosted. Place layers in refrigerator for 5 to 10 minutes, or until fillings are slightly firm, but not hard.
To assemble:
With filling sides up, place praline layer on bottom, then chocolate layer, then vanilla layer. Set unfrosted meringue layer on top, smooth side up. Gently press down top of cake to seal layers. Frost sides of cake using remaining chocolate buttercream (do not frost top). Press reserved nuts gently into sides. Generously dust top with powdered sugar. Refrigerate. Transfer to platter and serve cool (filling should be firm but not hard). Cut with serrated knife.
If additional decoration is desired, increase buttercream recipe by one-third.
Any remaining praline powder can be stored in refrigerator indefinitely in tightly closed jar. Excellent over ice cream.
CELEBRATION CAKE
BON APPETIT - MAY 1979, ..... 8 to 10 servings
8 ounces shelled hazelnuts, toasted
8 ounces blanched almonds, toasted
1 cup sugar
1/4 cup all purpose flour
8 egg whites, room temperature
1/3 teaspoon cream of tartar
1/3 teaspoon salt
1/4 cup sugar
1 tablespoon water
1/4 cup slivered almonds
Buttercream
1 cup sugar
1/3 cup water
8 egg yolks, room temperature
1 ½ cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
3 ounces semisweet chocolate, melted and cooled
Sifted powdered sugar
Preheat oven to 350'F. Generously grease and flour 10x15-inch jelly roll pan. Combine 5 ounces hazelnuts and 5 ounces almonds in food processor fitted with steel knife and process until finely ground. Transfer to small mixing bowl. Reduce oven temperature to 300°F.
Add 3/4 cup sugar and all of flour to ground nuts and blend well. In large bowl beat egg whites until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Slowly add remaining 1/4 cup sugar and beat until stiff but not dry. Gently fold nut mixture, 2 tablespoons at a time, into whites, blending thoroughly. Carefully turn batter into prepared pan, spreading evenly to edges. Bake 45 minutes. Meringue should be firm, dry and lightly golden; if not, turn off heat and return to oven for 5 to 10 minutes. Remove from oven and cool slightly. Using serrated knife, cut into four 10 x 3 3/4-inch rectangles. Cool completely in pan.
Generously oil marble slab or baking sheet. Combine 1/4 cup sugar with 1 tablespoon water in small heavy-bottomed saucepan. Place over medium heat and stir until sugar is dissolved. Reduce heat to low and continue cooking without stirring until mixture begins to caramelize, tilting pan in all directions to avoid scorching. When completely caramelized and golden, stir in slivered almonds. Pour onto prepared slab or baking sheet and allow to cool completely. Break into pieces and pulverize in food processor or blender. Set this praline powder aside.
Finely chop remaining nuts in food processor. Set aside for garnish.
For Buttercream:
Combine 1 cup sugar and 1/3 cup water in small saucepan and mix well. Cover pan, place over high heat arid bring to boil. Reduce heat to medium and continue boiling, covered, 1 to 2 minutes. Remove cover and place candy thermometer into saucepan. If necessary, use damp brush or paper towel to wipe sugar crystals from side of saucepan. Boil uncovered until syrup reaches soft-ball stage (240 F).
Using electric mixer on low speed, begin beating yolks in large bowl while syrup boils. Leave mixer running while removing syrup from heat. Increase mixer speed to medium or medium-high and slowly pour syrup directly into yolks, being careful not to pour syrup onto sides of bowl or onto beaters. When all syrup is added, increase mixer speed to high and continue beating until completely cooled. When cool, reduce mixer speed to medium and begin adding butter 1 tablespoon at a time, beating well after each addition. When all butter is incorporated, increase mixer speed to high and continue beating until creamy and thoroughly blended.
Remove 1 cup buttercream to separate bowl. Add vanilla and blend well. Set aside. Remove additional 3/4 cup buttercream to another bowl. Add 1/4 - 1/2 cup praline powder and blend well. Set aside. Beat cooled chocolate into remaining buttercream and blend well.
Carefully remove meringue rectangles from jelly roll pan using long spatula. Place 2 meringue layers side by side on baking sheet. Top one layer with praline buttercream mixture, spreading evenly to edges. Cover top of second layer evenly with vanilla buttercream mixture. Place remaining 2 meringue layers side by side on another baking sheet. Spread one layer with 1 cup chocolate buttercream mixture. Leave remaining layer unfrosted. Place layers in refrigerator for 5 to 10 minutes, or until fillings are slightly firm, but not hard.
To assemble:
With filling sides up, place praline layer on bottom, then chocolate layer, then vanilla layer. Set unfrosted meringue layer on top, smooth side up. Gently press down top of cake to seal layers. Frost sides of cake using remaining chocolate buttercream (do not frost top). Press reserved nuts gently into sides. Generously dust top with powdered sugar. Refrigerate. Transfer to platter and serve cool (filling should be firm but not hard). Cut with serrated knife.
If additional decoration is desired, increase buttercream recipe by one-third.
Any remaining praline powder can be stored in refrigerator indefinitely in tightly closed jar. Excellent over ice cream.
Sunflowers
Member
Marg, it looked like you replied but your message is empty. And he attachment is empty as well.
I had a photo of the inside. I deleted it since I was looking for the outside.
But I had in my mind, a photo of the outside. I think it is a valid memory shot but at the time I was asking for confirmation. I made it last year, without the photo and it turned out 'okay', despite my error in production. Thanks for responding.
To add a photo, click on the icon that looks like the image of a mountain. Select your photo. You can easily reduce the size by touching the corner to get CROP marks to appear. Slide it to reduce the size.
When you save the post, your image will be imbedded.
Attachments are best for documents, etc.
That is a GORGEOUS CAKE.
When you save the post, your image will be imbedded.
Attachments are best for documents, etc.
That is a GORGEOUS CAKE.