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Epicurious

Marjolaine

4.6

(17)

A slice of Marjolaine cake with a cup of espresso.
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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