Marjolaine
An elegant rectangular cake combining four flavors: almonds, pistachios, apricots, and vanilla.
Ingredients
Egg whites (pre-mixed with fine sugar one day before whipping)
160 g
Fine granulated sugar (for meringue)
125 g
Pistachio paste
35 g
Almond flour
125 g
Powdered sugar
63 g
Cake flour
30 g
Milk (for apricot mousse)
405 g
Unsweetened frozen apricot purée (for apricot mousse)
405 g
Water (for apricot mousse)
62 g
Gelatin powder (bloomed in water; for apricot mousse)
15 g
Egg yolks (for apricot mousse)
154 g
Fine granulated sugar (for apricot mousse)
240 g
Cornstarch
65 g
Unsalted butter (for apricot mousse)
405 g
35% heavy cream (for apricot mousse)
223 g
Anglaise sauce (refer to page 59; for almond Anglaise cream)
1150 g
Rich almond paste block
250 g
35% heavy cream (whipped to 70%; for almond Anglaise cream)
1050 g
Unsweetened frozen apricot purée (for apricot jelly)
860 g
Fine granulated sugar (for apricot jelly)
155 g
Water (for apricot jelly)
40 g
Gelatin powder (bloomed in water; for apricot jelly)
10 g
Gelling agent (gelée dessert; for apricot jelly)
104 g
Black chocolate buttercream (refer to page 43)
to taste
Pistachio macarons (see macaron instructions in steps)
to taste
Pistachios
to taste
70% cocoa chocolate
to taste
Instructions
1
Bake dacquoise almond biscuit
One day before whipping, combine the egg whites with the fine granulated sugar and stir evenly. The next day, whip with a high-speed mixer until the tip of the peak bends slightly over. Mix the pistachio paste with a small amount of meringue first, then fold it in. Sift together the almond flour, powdered sugar, and cake flour, and gently fold into the batter. Spread a thin layer onto a 40×60 cm baking sheet and bake in a 170°C convection oven for about 20 minutes.
2
Make apricot mousse
Bring the milk and apricot purée to a boil, then add the bloomed gelatin and stir until dissolved. Whisk the egg yolks with the fine granulated sugar until pale, then slowly pour in the hot mixture while whisking continuously. Add the cornstarch and cook over high heat until thickened. Mix in the butter and cool to 30°C, then fold all at once into heavy cream whipped to 70%, taking care not to deflate the mixture. Pour into a 53×5 cm mold, 2 cm thick. Once set in the refrigerator, stack and cut into same-size biscuits 5 mm thick, then place in the freezer to solidify.
3
Make almond Anglaise cream
Pour the warm Anglaise sauce over the rich almond paste block and mix until evenly combined. Cool to 70°C, then fold quickly and gently into the heavy cream whipped to 70%.
4
Make apricot jelly
Bring the apricot purée to a boil, then add the fine granulated sugar, bloomed gelatin, and gelling agent, mixing until evenly combined.
5
Assembly
Fill the mold halfway with the almond Anglaise cream. Place an apricot mousse biscuit, top side up, in the center, then continue filling with the almond Anglaise cream to nine-tenths full. Cover with another biscuit. Freeze until solid, then unmold. Spray the entire surface with black chocolate buttercream and pour the apricot jelly on top. Decorate with pistachio macarons, chocolate, and pistachios.
6
Make pistachio-filled macarons
Combine 100 g fine granulated sugar with 5 g dried egg whites and mix evenly. One day before whipping, add to 280 g egg whites and let stand for one day. The next day, whip at high speed until the peak tip bends over. Sift 300 g pistachio powder with 460 g powdered sugar, then gently fold in. Pipe 3 cm rounds using a 1 cm round tip and bake at 180°C in a flat oven for about 20 minutes. For the filling, mix 200 g buttercream with 80 g mascarpone cheese until smooth.
7
Make chocolate decoration
Brush a thin layer of melted tempered chocolate onto plastic film. Once evenly dried, form into circles together with the plastic film and set in the refrigerator.
