home Confectionery Cakes Cake "Marjoline" (Marjolaine)

Cake "Marjoline" (Marjolaine)

Cake "Marjoline" (Marjolaine)

Category: Confectionery
Marjolaine cake

Ingredients

Cake:
Roasted hazelnuts 1 glass
Toasted almonds 1 glass
Sugar 1 glass
Corn starch (potato) 2 tbsp. l.
Squirrels room temperature 7 pcs.
Salt pinch
Cream
Cream 35% 400 ml
Powdered sugar 3 tbsp. l.
Instant coffee, diluted in 1.5 tsp. water 1 tsp
Cognac, brandy 1 tbsp. l.
Chocolate interlayer:
Dark chocolate 100 g
Milk chocolate 100 g
Softened butter 100 g
Milk 2 tbsp. l.
3 yolks
For decoration:
Almond flakes
Cocoa
-------------------------------------------- -------------
1 glass = 200 ml
Baking tray 40 x 30 cm
Baking paper (for baking sheet)

Cooking method

  • Cake:
  • Prepare the nuts in advance. Fry the hazelnuts (I did it in MV) and peel. Pour boiling water over the almonds for 10 - 15 minutes, remove the peel and dry. Place the nuts, starch and 3/4 cup sugar in a food processor or blender and pulse until almost flour.
  • Marjolaine cake
  • Beat the whites with salt until firm peaks, gradually adding the remaining sugar.
  • Marjolaine cake
  • Introduce the nut mixture. Stir with a spatula from bottom to top and immediately spread on a baking sheet (cover with baking paper) so that you get a 40 x 30 cm cake. I made half of the serving - cake size 21 x 24 cm.
  • Marjolaine cake
  • Bake at 160⁰ С for 35-40 minutes. until golden brown. The crust is soft rather than dry. The height of the cake is about 1 cm, maybe a little more.
  • Marjolaine cake
  • I let the cake cool completely, and then removed the paper, if in doubt about the quality of your baking paper, it is better to remove it from the hot cake. Cool the finished cake and cut into 4 equal parts, 4 strips.
  • I got 3 stripes measuring 8 x 21 cm.
  • Cappuccino cream:
  • Whip the cream according to all the rules, add the powdered sugar, coffee and brandy and beat lightly again. If you are in doubt about the stability of your cream, that is, that it will hold its shape well, you can add a fixer. It turns out this cream:
  • Marjolaine cake
  • Chocolate interlayer:
  • Melt chocolate with milk in a steam bath or in the microwave. Add butter, stir until it is completely dissolved. Allow to cool slightly and add the yolks, being careful not to cook. Add cognac, stir and refrigerate so that the chocolate hardens, but does not turn to stone, that is, remains soft.
  • Marjolaine cake
  • Assembly:
  • Collect the cake, alternately smearing it with chocolate cream and Cappuccino cream: crust - chocolate layer - cream, crust, etc. The height of the collected cake is 7.5 cm.
  • Coat the sides of the assembled torus and garnish with almonds. Or on your own.
  • Refrigerate for 3 hours. Then decorate the top with cocoa by sprinkling through a strainer.
  • I decorated the sides with chocolate chips and poured jelly on top.
  • Marjolaine cake

Note

Calculation of 1 cake for a mold Ø = 22 cm:

120 g of peeled walnuts, 80 g of sugar, 25 g of starch, grind to a state of flour,
Beat 4 proteins well, gradually adding 35 g of sugar.



The recipe is taken from forum.say7. The cake was prepared by many chefs and gave reports in their posts and blogs (including natapit, I will be glad if she makes any additions)

The author of this recipe is Israeli pastry chef Roni Venezia.

Soft cake with rich nutty flavor, chocolate and Cappuccino cream. Easy to perform.

Gasha
Svetik, bravo! Nice, tasty and very neat!
Ilona
Oh, how beautiful! And obviously delicious !!! Girls spoil us with sweets for the second day in a row!
Freesia
Very nice!
Vilapo
, What a handsome light, I would eat
Melanyushka
Sveta, what a beautiful delicious cake! While reading, it seems to be really uncomplicated in execution, I must try it, bookmarked it.
Thanks for the detailed recipe.
zoinka15
Delicious recipe! Thank you, Svetik !!!
The cake is not cheap, but I think the taste is worth it.
Vitalinka
What a beauty! I can imagine how delicious! While I take it to the bookmarks.
Irina Dolars
What are you doing this? !!!! Shrovetide is not over yet, and you tease with such delicious treats !!!
Chur, I have the biggest piece!
Beauty and deliciousness !!!!!
fomca
Quote: Irina Dolars

What are you doing this? !!!! Shrovetide is not over yet ...

So no one is against it - and there were pancakes yesterday too! Here ... everything is on the same plate ...

Marjolaine cake

Girls, thank you very much for your attention to the recipe - try it! The cake is not difficult to prepare.
* Anyuta *
Sveta, stop spreading such goodies! .. I just made a list of products for Plyatsok ... and here's another deliciousness!
fomca
You see how great you are Anyut! And I'm still not going to dance!
Apelsinka
Svetul, I want to find time now ...
What do you think, if you need a round cake, you also bake a rectangular one and cut it out? or pour the dough a little bit into several forms?
tatulja12
fomca, sooo beautiful!
fomca
Apelsinka , yes, I also think so, it is better in a round shape in several passes, although ... the cake is soft, maybe it will be possible to cut it, but I would not risk it ...
Apelsinka
Quote: fomca

Apelsinka , yes, I also think so, it is better in a round shape in several passes, although ... the cake is soft, maybe it will be possible to cut it, but I would not risk it ...
Svetik, just made a cream, very tasty! With pancakes mmmm Soon, I hope there will be a cake! Thank you!
natapit
Svetul, accept my congratulations and delight - the cake turned out to be gorgeous! girls, this is an amazingly tasty and not at all difficult cake to work, bake and please your loved ones and yourself!
Suslya
but you can find out, here it says "Whip the cream according to all the rules", but how is it? Which rules? sorry if stupidity asked
Apelsinka
Quote: Suslya

but you can find out, here it says "Whip the cream according to all the rules", but how is it? Which rules? sorry if stupidity asked
Chill cream, bowl, whisk, beat until stiff peaks! : flowers: I do so
fomca
Wort! Why ... nonsense. That is, they must be very cold. I put a container with cream and whisk from the mixer in the refrigerator for 15 minutes.
Begin to beat at low speed, gradually increasing. Beat until firm. Add the powdered sugar while continuing to beat.

Apelsinka ,
natapit
Quote: fomca

Wort!
Begin to beat at low speed, gradually increasingApelsinka ,

but here, let me insert your five cents, in any case, do not whip the cream first at low, and then at high speed! Everything is exactly the opposite! Otherwise, the cream can very quickly turn into butter ... and you won't even notice! Tested on personal experience!
fomca
It's strange ... but I always do this, I take cream with 35% fat from our local producer Parmalat And everything is perfectly whipped with a smooth increase in the mixer speed!
Apelsinka
Quote: fomca

It's strange ... but I always do this, I take cream with 35% fat from our local producer Parmalat And everything is perfectly whipped with a smooth increase in the mixer speed!
in-in, and I have the same cream and the same technology
Freesia
And I whip any cream like that and fat homemade, and Valio - at first at a minimum, gradually increasing the speed. But not necessarily cold, it always works
Suslya
oops .. everyone has different rules anyway, thanks to everyone, but if something irreparable happened, you got butter, then what to do? cream can not be saved? do you have to start anew?
Vilapo
Quote: Suslya

oops .. everyone has different rules anyway, thanks to everyone, but if something irreparable happened, you got butter, then what to do? cream can not be saved? do you have to start anew?
Gopher, in my book "Production of cakes and pastries" it is written as follows: during the first 2-3 minutes, whipping cream is performed at a low frequency of rotation of the whisk, then gradually increased. When a thick, fluffy foam is formed, without stopping whipping, but reducing the frequency of rotation of the whisk, gradually add sugar and vanilla powder.
A spoiled cream cannot be saved, but can be used for other purposes
Husky
Quote: Suslya

oops .. the rules are different for everyone anyway, thanks to everyone, but if something irreparable happened, you got oil, then what to do? the cream cannot be saved? do you have to start anew?
If you want an air cream, then you need to do another.
This cream, when heated and then whipped, makes a good buttery cream while retaining the flavor of the cream.
I also always whip the cream, first at low speeds, gradually increasing them. This is how Tortyzhka taught and I always adhere to this.
The tutorial is written in the same way as Vilapo wrote (I looked at the title of the book, we have the same books)
Before whipping cream, I cool them, mold and whisk in the freezer for a few minutes.
Suslya
yeah, I wrote it down, thanks, I'll go and smash the pluses
Vilapo
Quote: husky


The tutorial is written in the same way as Vilapo wrote (I looked at the title of the book, we have the same books)
I have this book from 1975. release, and 76 it was presented to me by our technologist
Husky
Quote: Vilapo

I have this book from 1975. release, and 76 it was presented to me by our technologist
Oh, now I'm flooding !!!
Lena, I will have an older book. 1973 release. I got it from a primary school teacher, my son. In a commercial year 1991. She stayed with me for about 5 years, probably. I came to return, but the teacher did not take her away from me. She presented the book to me, saying that she did not need it, and I was engaged in baking. Every time I take it in my hands, I remember it.

Ilona and Svetik sorry !! I tried to flood very short !!
Vilapo
Ilona
Well, this is such a business flood, we do not swear, especially since you are also a "caretaker" here)
inucya
Svetochka, here is my report, a very tasty cake !!! Marjolaine cake
fomca
inucya , what a beauty! A very tasty morsel !!!!!!! Finally, the first man with a report !!! Glad, glad! : girl_love: Eat to your health !!!!!
Alenka83
fomca Svetik what an interesting recipe !!! Took a note !!!

P.S. It was stunned when you managed to add so many interesting recipes, so I’m a matyukha, I missed so much ... I will correct myself, I went to study your recipes
izumka
Svetochka! Very, very tasty cake turned out! I only made one chocolate layer. Thanks for the recipe!
Marjolaine cake
Marjolaine cake
artisan
AA !!! WANT!!!!!! WAIT !!!!

And about the cream ... and I am in favor of whipping faster at first and then slower. And precisely because at low speed, it is easier to catch this very moment when the cream is just a little, but already grains ... But, this is more related to natural cream, right? Can't you kill artificial ones? I'm not good at that yet. But with pets just like that! Therefore, now I do not make cream at all in a stationary mixer, only manually!
izumka
Oksanochka, I did this cream just like that, first at high speed, and then slower. I have interrupted such a cream more than once at high speed, it is difficult to keep track. And only thanks to your advice with heating the exfoliated cream, I saved him.
fomca
Quote: izumka
Very, very tasty cake turned out! I only made one chocolate layer.
izumka, Glad that the cake came to your taste !!!!! And the interlayer, so this is already an amateur, well, let it be one! The main thing is that you liked it!
The cake is very nicely decorated! Thanks for the report!
fomca
Quote: Master
AA !!! WANT!!!!!! WAIT !!!!

Oksana, We are waiting, sir !!!!

Quote: Master
But, this is more about natural cream, right? Can't you kill artificial ones? I'm not good at that yet. But with pets just like that! Therefore, now I do not make cream at all in a stationary mixer, only manually!

Yes exactly! I dealt with such and such cream !!!!!
artisan
And I did! La la!

Marjolaine cake



I did everything as in song recipe Great recipe! Everything worked out, except that I overexposed the cake. Therefore, those two cakes that were in the middle were very soft and tender. But the bottom one is not very good. But, I find it difficult to say which one I liked more. I liked the mustache! But! again mine but .... Say that cake, wow! chic, dear, I will not say .... delicious, very.the hand still stretches ... but I know that there are two glasses of such nuts !!! But there is no such rich taste of noble nuts. And none of mine understood that there were such nuts until I said. I understand that this is due to the fact that the nuts are ground. Therefore, on order, I will try options with walnuts (And I’ll go to our Chef to report. I think this is exactly what he was looking for!) And with peanuts.

Also, I had 30% cream + thickener. But I wanted a more fatty cream. I'll try again with homemade sour cream and other creams.

ABOUT! And I almost forgot! I decided in chocolate, instead of yolks, try to give cream, I want the chocolate to be softer.
Am I not much changed? But, the cake looks very nice ... although it is not cut very well. Thanks for the recipe! (and strangely, the cakes are made of proteins, but the taste is almost biscuit, a tricky dough in general!)

Options, cut one cake into three strips. A log came out 13 cm by 29.5 cm and 7 cm high. And the weight is 1330 g.

fomca
Oksana, oooh !!!!! Thank you very much for all the details on cooking, for the dimensions, for the nuts - for everything !!!!!! I am very glad that you prepared it !!!!!
Well, yes ... tastes, tastes ...
izumka
artisan, Oksanochka, cook faster with walnuts and report back!
artisan
so it’s necessary to find the time ... again to peel the nuts for me a great feat But I remember!
olesia32
I read the composition - and drool began to flow
inucya
So I did it again. I didn’t decorate it, but how to decorate it, I did it in the evening and put it on impregnation. In the morning I got up, but the piece is gone. So while I come up with a decoration, it will not be at all, and not because I think for a long time, but because the cake is delicious! But this time I replaced the hazelnuts with walnuts, and it turned out delicious too!

Marjolaine cake

Svetochka, thank you again for the recipe !!!
fomca
Inna, well, the experiment was a success! Thank you for this, so there is nothing to spend money on expensive nuts! And the piece beckons!
izumka
Svetochka, we love your cake recipe so much that we have already made it several times. And then I decided to try to make cakes with walnuts. Liked! And this time the cream was made by butter with boiled condensed milk. The taste is very similar to the cake from "Puzata Hata".
For 1 cake with a diameter of 22 cm:
120 g of peeled walnuts, 80 g of sugar and 25 g of starch, grind in a blender until flour.
Beat 4 proteins well, gradually adding 35 g of sugar. Gently combine the nut mixture with the proteins. Bake at 160 degrees. 40 minutes, but do not dry out. The crust should be slightly soft.

Marjolaine cake Marjolaine cake
fomca
izumkathanks for bringing the cake !!!!! The cut is beautiful !!!!!
It is very good that you have weighed everything for the preparation of one cake, very necessary information.
That's it, I want to try this option. Only now, in such a cream, sooooo beloved, I began to add a little whipped cream, it becomes softer, and keeps its shape just as well.
izumka
For me, this cream is also heavy (although there are thin layers here), but I wanted to get as close as possible to the taste of Orekhovoy from Puzata Khata

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