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Epicurious

Marguerite Cassis

4.8

(5)

A Gateau Marguerite made with cassis and whipped cream being served from a platter.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

The formal version of this layer cake is decorated with a large marguerite or daisy-shaped chocolate. It is usually filled and iced with buttercream, but, taking a shortcut and favoring the lightness of whipped cream, I make mine with a crème de cassis Chantilly. It needs last-minute assembly, but Chantilly takes far less time than buttercream. This marguerite cake recipe can also be made with a nut génoise—almond, hazelnut or pistachio work well with black currant.

For a nonalcoholic variation of the cassis Chantilly, skip the sugar and substitute ¼ cup black currant preserves for the crème de cassis.

This recipe was excerpted from ‘Gateau’ by Aleksandra Crapanzano. Buy the full book on Amazon.

Cook’s note:

For the génoise, please note that the recipe calls for extra-large eggs, not large eggs, and measurements are in grams, as precision is key.

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