Marjolaine Torte as seen on Living in the Heart of Virginia Recipe

By Noelle Kompa

Torte layers:

1 1/2 Cups Hazelnut Flour       

1 1/2 Tbsp all purpose flour

3/4 cup sugar

4 room temp. egg whites

6 Tbsp sugar

mix together dry ingredients and set aside. With a mixer on high speed, whip egg whites to soft peaks, gradually add the 6 Tbsp of sugar in a steady stream. When finished, gently fold flour mixture into egg whites.

Grease a  11x14  sheet pan with cooking oil, line with parchment paper and oil parchment paper as well.

Spread batter onto the sheet tray evenly with an offset spatula.

Bake in a 300 degree oven cracked open 1 inch for 20 minutes. Leave on the tray and cut into 4 equal rectangles and place back in the oven for 30 more minutes until very hard and lightly browned.

When finished baking leave on tray until completely cool. This is a very fragile cake layer so be very careful when removing from the tray and from parchment.

Vanilla Layer

1/2 cup heavy cream

2 Tbsp unsalted butter (room temp)

2 Tbsp confectioners sugar

1 Tsp pure vanilla extract

Praline layer

1/2 cup heavy cream   

2 Tbsp unsalted butter (room temp)

2 Tbsp confectioners sugar

2-3 Tbsp praline powder (recipe follows)

Chocolate dream layer

1/2 cup heavy cream

2 Tbsp unsalted butter (room temp)

2 Tbsp confectioners sugar

1/4 cup chocolate ganache (recipe follows)

Praline powder- in a saucepan over med heat melt 1 cup powdered sugar and 1/2 cup unbranched almonds. When the almonds start to brown,remove from heat and spread onto a piece of foil. When cool, pulverize in a food processor to a fine powder.

Chocolate ganache- melt 1/2 cup semi sweet chocolate chips with 1/2 cup heavy cream over medium heat. Let cool completely before using.

For all three layers of filling.

Whip heavy cream to soft peaks, set aside. In a separate bowl beat room temp butter until light and fluffy,add confectioner sugar and flavoring. Then fold into whipped heavy cream.

Assemble cake by putting 1 layer of torte on a serving platter, spread with vanilla cream,top with another torte layer,spread with chocolate dream,top with another torte layer, spread with praline cream and place last torte layer on top. Sprinkle with powdered sugar and refrigerate at least four hours before serving.