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1
To make the nut meringue, preheat the oven to 350F (175C).
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Coat the bottom and sides of a 12 by 18-inch (30 by 46-cm) baking sheet with nonstick cooking spray and line the bottom with parchment paper.
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3
Generously grease the parchment paper, then dust the pan with flour and tap out any excess.
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4
Rub the toasted hazelnuts between your hands or in a kitchen towel to loosen and remove the skins.
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5
In a food processor fitted with the metal blade or in a blender, pulverize the almonds and hazelnuts with the 1 1/3 cups (265 g) sugar and the cornstarch until finely ground, then transfer the mixture to a bowl.
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6
In a stand mixer fitted with the whip attachment, whisk the egg whites on low speed until frothy.
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Add the salt, increase the speed to high, and beat until the egg whites form stiff peaks.
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8
Gradually sprinkle the ground-nut mixture over the egg whites, folding it in as you go.
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9
Scrape the batter onto the prepared baking sheet and smooth with a spatula.
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10
Bake until light golden brown, 20 to 25 minutes.
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11
Let cool completely.
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To make the praline, lightly coat a baking sheet with cooking spray or line it with a silicone baking mat.
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13
Spread the 1/2 cup (100 g) sugar in an even layer in a medium heavy-bottomed skillet and cook over medium heat until the sugar begins to melt around the edges.
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Using a heatproof utensil, slowly drag the liquefied sugar to the center and stir gently until all of the sugar is melted.
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Continue to cook, stirring infrequently, until the caramel is deep amber in color and begins to foam a bit.
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Remove from the heat, immediately stir in the chopped almonds, then pour the mixture onto the prepared baking sheet and spread it in an even layer.
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Let cool completely.
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The praline will harden with cooling.
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Once cool, break up the praline with your hands.
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In a food processor fitted with a metal blade or with a chefs knife, chop the praline into very small pieces.
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Transfer to a medium bowl.
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22
To make the ganache, heat the 3/4 cup (180 g) creme fraiche in a small saucepan over medium heat until it just begins to boil.
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Remove from the heat and add the chocolate.
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Let stand for a minute, then stir until the mixture is completely smooth.
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Set aside to cool.
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26
To make the praline and vanilla creams, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the 3/4 cup (180 g) creme fraiche, the cream, 2 tablespoons (30 g) sugar, and vanilla on medium speed until the mixture is stiff but still glossy.
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27
Dont overbeat.
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For the praline cream, stir 2/3 cup (160 ml) of the whipped creme fraiche mixture into the chopped praline.
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29
(The mixture will seem somewhat stiff, but the ingredients will meld and by the time youre ready to use it, the praline cream will be spreadable.)
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Set aside.
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31
For the vanilla cream, add the Cognac or brandy to the remaining whipped creme fraiche mixture and whisk lightly until firm.
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32
Set aside.
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33
To assemble the marjolaine, run a knife around the edges of the meringue to loosen it from the pan, place another baking sheet over it, and invert the meringue.
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34
Peel away the parchment paper, holding down the meringue as you pull so that it wont break.
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(If you do break the meringue, it can be patched together when you are assembling the layers.)
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36
Using a serrated bread knife, cut the meringue crosswise (not lengthwise) into 4 even rectangles, each about 4 1/2 by 12 inches (11 by 30 cm).
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37
Cover a baking sheet or large rectangular platter with plastic wrap and set one meringue rectangle on top.
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Spread 3/4 cup (180 ml) of the chocolate ganache over it in an even layer.
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Cover and refrigerate the remaining ganache.
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40
Top the ganache layer with a second meringue rectangle and spread evenly with the vanilla cream.
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Top with a third meringue rectangle and spread evenly with the praline cream.
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Top with the last meringue rectangle.
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Wrap the marjolaine in plastic wrap and refrigerate it overnight.
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To finish the cake, remove the marjolaine and the reserved ganache from the refrigerator.
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Trim the rough edges of the marjolaine with the serrated knife.
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Gently warm the ganache over a small pan of simmering water until its spreadable, then spread it evenly over the top and sides of the cake.
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47
Using the serrated knife, slice the marjolaine crosswise into slabs, dipping the knife blade in hot water and wiping it clean after each cut.
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48
Serve at room temperature.
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49
Marjolaine is flavorful on its own, though you might want to offer some lightly sweetened whipped cream (page 239) alongside.
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50
The assembled unfrosted cake can be stored in the refrigerator for up to 3 days.
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51
Some of the components can be made ahead: The meringue can be made up to 3 days in advance and wrapped in plastic.
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52
The praline can be made 1 week in advance, chopped, and kept in an airtight container.
