👩🍳 Instructions
1. Make the Nut Meringue Layers
- Preheat oven to 325°F (160°C). Line 3–4 baking trays with parchment.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Fold in ground nuts and flour gently.
- Spread into thin, rectangular layers (~8×10 inches), about 1/4-inch thick.
- Bake each layer for 20–25 minutes or until lightly golden and dry.
- Let cool completely.
2. Prepare the Praline Buttercream
- Beat butter until fluffy. Add powdered sugar, vanilla, and beat again.
- Fold in ground praline or crushed caramelized hazelnuts.
3. Make the Pastry Cream (Optional but Traditional)
- Whisk egg yolks, sugar, and cornstarch. Heat milk until steaming, then slowly pour into egg mixture while whisking.
- Return to pot and cook until thickened. Stir in butter and vanilla. Cool completely.
4. Make the Ganache
- Heat cream to just before boiling. Pour over chocolate and butter. Let sit 2 minutes, then stir until smooth and glossy.
🧁 Assembly Time
- Start with a meringue layer.
- Spread a thin layer of praline buttercream.
- Add next meringue, then a layer of pastry cream (optional), or alternate with ganache.
- Repeat until all layers are stacked.
- Finish the top with ganache and sprinkle with chopped nuts, praline dust, or drizzle with more chocolate.
Tip: Chill the cake for at least 4 hours (overnight is better) before slicing. It firms up beautifully and slices clean.
🎉 Why You’ll Love It
- Multi-textured: Crunchy, creamy, chewy—every bite is complex.
- Deeply indulgent: Hazelnuts, dark chocolate, and real buttercream. No shortcuts.
- A showstopper: It’s the kind of dessert you’ll want to show off during the holidays or dinner parties.
🧡 Nostalgia on a Plate
In Hungary, desserts like Marjolaine aren’t just for sweet tooths—they’re for the soul. They represent care, family, patience, and celebration. Making a Marjolaine cake may take time, but like all things made with love, it’s absolutely worth it.
Would you like a printable or shareable version of this recipe for your blog or social media? Or want to turn this into a short video script with Hungarian background music and grandma-style voiceover? I can help! 😊