Hazelnut Marjolaine with Coffee Buttercream

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Hazelnut Marjolaine Napoleaon with Coffee Buttercream
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 

Rich and Nutty, with Coffee flavor! serve with a Macedoine of fresh Citrus Fruits, or a medley of dehydrated Fruits

Course: Dessert
Cuisine: French
Keyword: butter, cakes, chocolate,, cookies, cream, eggs, flour, fruit, nuts,
Servings: 20 people
Author: Ulrich Koepf
Ingredients
  • 750 gram Hazelnuts ground
  • 180 gram All-Purpose Flour sifted
  • 2.5 liter white sugar
  • 48 each egg whites 1kg + 176 gram total
  • 15 ml lemon juice
For Buttercream
  • 375 gram white sugar
  • 375 gram Water
  • 5 each egg yolk
  • 2 each whole egg
  • 340 gram Soft, Unsalted butter
  • 90 ml strong Expresso coffee approx. 1/4 of a coffee cup
For fresh whip cream Filling
  • 2 cup heavy cream
  • 5 tbls sour cream whip together until stiff
for the Chocolate ganache
  • 200 gram semi-sweet chocolate
  • 1 dl heavy cream
  • 20 gram Butter
Instructions
for the Hazelnut merengue/cake

  1. In a Food processor add the ground nuts, flour and 3/4 of the sugar, grind on high speed until mixed, and very fine, like cornmeal consistency.

    In a Electric mixer whip the egg whites & lemon juice until soft peaks, add the saved 1/4 of sugar slowly to it, keep whipping until stiff and shiny peaks appear.

    Gently! Fold in the Hazelnut/Flour/Sugar mixture by hand, with a plastic spatula. Spread the mixture onto a parchment covered, baking half sheet pan, and bake until golden brown, at 320 F. for about 25 -35 minutes, depending on your oven.

    Cut the Merengue/Cake in three even stripes, with the parchment paper attached to the bottom.

for the Coffee Buttercream

  1. Boil the 3/4 amount of sugar with the water to a SOFT BALL syrup. In the meantime beat the egg yolks until very foamy, then slowly add the syrup to it and keep whipping until the mixture is almost cold. Now add the pieces of soft (room temperature) butter, a little at the time, then pour in the Expresso coffee.

for the Whip cream filling

  1. whip the cream and sour cream together until stiff

for the Chocolate ganache

  1. Melt the semisweet chocolate together with the cream and butter over a double boiler, keep on the side lukewarm

Assembly of cake

  1. Place on of the hazelnut sheets on a wire rack, spread a layer of buttercream evenly over it, place the second hazelnut sheet over that, now spread a layer of whip-sour cream evenly on it, place the third hazelnut sheet on top, press down slightly, removing all the fillings from the sides with a spatula.

    Spread chocolate ganache over the top and with a spatula. Let cool in the refrigerator.

    Cut into Napoleon size portions of your preference. Serve with Blood Orange Sections, Tropical Fruit Salad or a reconstituted, dried fruit salad.