Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
The marjolaine cake may not get quite as much attention as the Opera or Mille-Feuille, but ask any chef who is well-versed in classical French cuisine and it’s likely they’ll start going on and on about how delicious this layered dessert is.
This recipe has three main parts: the cake, the buttercreams, and the ganache. This recipe calls for a steel mold with dimensions of 9x4x3". If you can't find one you can build the cake in a Pullman pan lined with parchment or foil or use a couple of half-gallon milk cartons as described in the recipe steps below.
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