Today's Pro Pastry class focused on egg-levened cakes. AKA a lot of beating egg whites and using their fluffiness to structure the batters.
I had no idea what a Marjolaine was before we made them so I wasn't even sure what it was supposed to look like, but when it came together i was so impressed. This may be one of my favorite new desserts. And coincidentally gluten free, for those who need something tasty without flour! Using almond and hazelnut flours, this cake has an almost wafer-like texture with a delicate nutty flavor. The coffee vanilla swiss buttercream layers and frosting makes it all melt in your mouth. Seriously incredible.
This chocolate soufflé cake, also gluten free, was super easy to make. Tasted like a flour less chocolate cake but a little drier, less fudge. The glaze was my favorite part.
