Our Version of The Classic French Patisserie (Originating in the 18th Century France) is a Very Light Layered Cake, Including Hazelnut Daquoise (Flourless Sponge Cake) with Some Orange Zest, Layered with a Chocolate and Hazelnut Ganache, and Sandwiched Between Chantilly Cream, Rich and Decadent and Still Light and Not Heavy.
Marjolaine Translates as ‘Sweet Marjoram’ Although That Ingredient is Never Featured in it.
