La marguerite—cocktail in a cake: recipe

One of the things I fell in love with when I first came to France, was the type of cake they call entremets. The word originally referred to a dish served between two main courses, but now refers to a cake, or a mousse-based dessert. I like to think of it as ice cream...which by the way, leads me to my Hamilton Beach ice cream maker. If you don't have an ice cream maker - check those out. You see them every where in shop windows, usually covered with a shiny jelly, which is knowns as a miroir or mirror. They are perfect as celebration cakes or desserts as they are really light. They also keep for ages in the fridge, if you can resist.

 

Even though they look really hard to make, they are actually quite simple but require precision and the correct equipment, namely a stainless steel patisserie ring. These are essentially baking tins without bases and if you can’t find one you could use a springform tin without the base. This would actually make it much easier to remove from the tin.

 

I’ve been wanting to design a dessert based on the margarita cocktail for a long time and decided that an entremets was the way to go. There are three essential elements, the biscuit base, the mousse, and the jelly topping and I divided the flavours of the cocktail between each of them so that when they are eaten together you get the taste of the cocktail. The flavours are tequila, lime juice, and cointreau (an orange flavoured liqueur). I added orange juice to reinforce the flavour of the cointreau and to add an unexpected colour to the jelly.

You can garnish your entremets anyway you like. They are often topped with fresh fruit or chocolate, depending on the flavours. I added three slices of lime which I had boiled for 10 minutes in sugar syrup. I also used some sugar daisies, since the name of the cake la marguerite a french rendition of margarita, means daisy in English.


5.0 from 3 reviews
La marguerite—cocktail in a cake: recipe
 
Active time
Cooking time
Total time
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 8-10
Ingredients
For the biscuit dacquois
  • 75g egg whites
  • 12g caster sugar
  • 60g ground almonds
  • 60g icing sugar
  • 12g plain flour
  • 3 tablespoons tequila
For the lime bavarois
  • 5 sheets of gelatine
  • 450g fromage frais
  • 6 tablespoons lime juice
  • 110g caster sugar
  • 250ml single cream
For the jelly topping
  • 1 leaf of gelatine
  • 100 ml fresh orange juice
  • 100 ml water
  • 50g caster sugar
Equipment
  • 20cm patisserie ring
Instructions
Make the biscuit dacquois
  1. Pre-heat the oven to 180ºC.
  2. Whisk the egg whites to stiff peaks. Add the sugar and whisk until incorporated.
  3. Sift the almonds, icing sugar, and flour into the bowl.
  4. Fold in with a spatula, being careful to keep as much of the air in the egg whites as possible.
  5. Pour the mixture onto a baking sheet lined with greaseproof paper and spread out until about 5mm thick.
  6. Bake for 15 mins. Leave to cool completely and then cut a disk out with the patisserie ring. Leave the biscuit in the pastry ring.
  7. Using a brush, feed the biscuit with the tequila.
Make the lime bavarois
  1. Soak the gelatine leaves in cold water for 10 minutes.
  2. Bring two tablespoons of water to the boil. Squeeze all the water out of the gelatine leaves and then dissolved them in the boiling water. Leave to cool.
  3. Whisk together the fromage frais and the sugar in a bowl.
  4. Add the lime juice and stir until incorporated.
  5. Add the gelatine and water and stir until incorporated.
  6. In a stand mixer, whisk the cream until stiff peaks are formed.
  7. Fold the cream and fromage frais mixtures together. They will be quite liquid at this stage.
  8. Pour the mixture into the mould on top of the biscuit. Make sure you leave at least a 5mm gap at the top. Refrigerate for at least three hours, if possible, overnight.
Make the jelly topping
  1. Soak the gelatine in cold water for 10 minutes
  2. Put the orange juice, water, and sugar in a saucepan, bring to the boil and simmer for five minutes.
  3. Squeeze the water out of the leaf of gelatine and dissolve in the orange juice. Allow to cool.
  4. Add the cointreau to the orange juice mix.
  5. Pour the jelly on top of the bavarois which will now be set. Refrigerate for at least two hours until the jelly has set.
  6. Run a knife round the inside of the ring and remove. Bon appetit!

This recipe has been entered in the Cook Blog Share link up for this week. Check out the other entries here.


 

18 Thoughts on “La marguerite—cocktail in a cake: recipe

  1. What can I possibly say about this? It is STUNNING! I love everything about it starting with the tequila : ) One day I am going to attempt an entremet and your clear recipe simplifies an otherwise quite complicated process. Thanks so much for linking to #CookBlogShare

    • Thank you very much! I’ve been meaning to Cook, Blog, Share for a while as I often read your lovely site. Yes, go for it. Not as hard as it looks.

      • I think the Great British Bake Off episode this is week is all about patisserie so I may have no choice but to make something along these lines. I don’t hold out much hope it will look as good as yours

        • That should be interesting. I wonder what they will make. I’m a little frustrated that I can’t watch it here, but we have our own version starting next week, so stand by for technical challenges. I am sure you will come up with something gorgeous, although thanks again for the compliment!

  2. This looks amazing. I have to have a go at it, as your instructions don’t look too difficult and the result is a real showstopper. GG

  3. Thanks! It is quite easy so go for it. And you can easily adjust the flavours. Looking forward to seeing yours.

  4. Wow! This looks stunning, and sounds amazing too… I wish I could make something as neat and considered as this, I really fancy giving it a go though – not sure it would work well with Vege-Gel though as it needs to be heated to boiling :-( However I am so pleased I can drool at yours instead!

  5. Wow that looks amazing and very impressive. Reading your recipe you have made if sound very do’able, look forward to trying it soon.

    Angela – Garden Tea Cakes and Me

  6. Thanks! It just takes a little bit of planning and a little bit of care. You could do it with the vegi-gel. Heat it in a little bit of water and then add it to the cold mixture. Should work.

  7. Love the photos! Your entremet is such a vibrant colour it really stood out! Would love to try a slice! #CookBlogShare

  8. A wonderful write up about my favourite type of cake, and also stunning images too Luca…..My local patisserie makes these, but, why not make one myself using your easy to follow instructions! Karen

  9. Thanks Karen. I love them too, as they are so light. You should definitely have a go as they are so easy and you can really make any flavours you like. Looking forward to seeing one soon.

  10. Esther on December 8, 2014 at 9:15 am said:

    Salut Luca,

    I’m sure you have better things to do than respond to blog posts at this time in the morning but here goes in hope!

    I started this recipe yesterday, the Dacquoise was the absolutely best I have ever made, as with your choux and your Tiramisu this will become my standard reference when I need to make a quantity of this biscuit.

    The bavarois appears to have set well, I left it overnight in the fridge in the hope of avoiding disaster! I’m now attempting the jelly topping where I finf reference to Cointreau but no quantity listed in the ingredients.

    Any hints would be much appreciated if you happen to have a couple of minutes free.

    I have my candied lime slices ready, together with candied lime and lemon peel (I don’t imagine I have the necessary finesse to make daisies.

    I’ll post you a pic of the finished result if it is presentable. Did you get the other photos I sent by email a couple of weeks ago?

    I look forward to hearing from you in due course and to trying the lasagne at my husband’s request-I think he just wants to move in with your grandmother!

    Have a good week

    • Hi there!
      Well, your wish is my command. For the cointreau, just add a tablespoon to give the jelly the extra flavour, but not too much or it will affect the setting. I will add it into the recipe. Well noticed that it’s missing. Glad to hear that the rest of the recipe is going well. It’s one of my favourites. I will be making another version as a friend’s birthday cake later this week with a proper creme anglaise based bavarois. I have a confession to make: the daisies were shop bought so don’t worry about that ;) I’d love to see pics when you’ve finished.
      Thank you so much for the other pics as well. Delighted to see that the tiramichoux worked out so well. Sorry I haven’t replied yet but the last few weeks have been crazy as you will notice by the lack of blogging.
      Enjoy the lasagne. I’ve been told I can make that as often as I like at home. LOL!

      • Many thanks Luca,

        I had guessed you must be busy with your blog being a little quiet these past few days, I do understand we all have ‘normal(ish)’ lives as well. I certainly hadn’t imagined spending a good part of my own November/December restricted largely to bed. We usually have 5 days in Paris during the week before Christmas, might not love the commercial or religious aspects but we both love acting like kids in front of all the magnificent shop windows and testing out any gateaux That fall within our reach. However it looks like I have been misled! While in hospital I was promised that no matter what we would get there. More recently the response has been ‘but what about your clients…’. I guess husband is correct but I will do all possible to clear enough space even if the trip gets cut back by a day.

  11. Pingback: #CookBlogShare roundup 21-28 September | Super Golden Bakes

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Post Navigation