Marjolaine is a cake with beautiful play of textures between smooth and chewy, soft and crunchy that you get all in one bite.
By Michelle Rose
To call something the world’s greatest cake is a pretty lofty statement, but I stand by it. I had my first marjolaine while traveling through Lyon, and have never forgotten that very first bite. I have since had my fair share of marjolaines and few have ever disappointed me. The contrast between smooth and chewy, soft and crunchy is a play of textures you get all in one bite.
While the possibilities for making marjolaine are endless, my favourite is still the original. Delicious layers of chocolate sponge, chewy almond dacquoise, praline buttercream, ganache and flavoured cream all work perfectly to balance and compliment eachother.s The flavoured cream works to balance the richness of the ganache, the praline balances out the chocolate and the chewy dacquoise contrasts with the soft chocolate sponge and smooth buttercream.
While this cake is a test in time and patience, it is well worth the effort in its simplicity and flavour. Like I said this is quite possibly the world’s greatest cake after all. With fall here and winter on the way, this is the perfect reason to spend some time in the kitchen and cheer your soul for the impending cold.
After quitting her job, Michelle packed a bag and set off on a four year trip around the world. The one souvenir she brought back: a love of food and cooking. Taking a cooking class while traveling is the only thing that weighs nothing and stays with you forever. Returning home, she enrolled in the Pastry Arts program at the French Culinary Institute in New York City and has worked in some of North Americas finest restaurants and pastry shops. She currently resides in Toronto where she chronicles her travels and recipes on her blog Sweet Escapes.