Sinfully luxurious (that’s why I should love to let the one, if there is one, to eat it… and spare myself…) – five creamy layers of chocolate ganache (x5 or 4), praline (exquisite !) butter cream (x1) , Gianduja (or Gianduia, milk chocolate containing 30% hazelnuts, of Piedmontese origin) butter cream (x1) , almond and hazelnut meringue (the barely perceptible crunch x5) tucked between each layer.Here is not the classroom recipe but better still Fernard Point's original recipe, in his all time classic, "Ma Gastronomie" (I have the English version)
MARJOLAINE (La Pyramide’s Famous Cake)
Roast 2 cups (200g) of blanched almonds and 1 ½ cups (150 g) of hazelnuts on two separate tins in the oven. When the hazelnuts are roasted, rub off all their skins. Grind the almonds and the hazelnuts together and add 1 ½ cups (300g) of sugar and scant1/4 cup (30 g) of flour.
Beat 8 egg whites until stiff and fold them gently into the nut mixture. Divide the mixture into four long, narrow hands (approximately4 x 12 inch / 10 by 10 cm each) on buttered baking sheets. Bake them in a slow oven for about 45 mins or until they are crisp on top but still pliable. Cool.
Dust the top with confectioner’s sugar before serving."
(photo : emblematic Pyramide, Vienne - motif, dusting icing sugar on stencil on top of the gateau)
The charm of this cake is with its perfumes of praline and nutty chocolate, and the barely perceptible nutty crunch of almonds and hazelnuts.
Amazingly delicious !!! It should be the correct version of the praline, almond and hazelnut. creamy and crunchy combination.,,
This was a version of some touch of the decadent combination - a cake made elsewhere earlier (and given right away ~_<)