Red Ribbon Chocolate Marjolaine: Cashew Wafers, Praline Cream & Dark Chocolate | Cooking with Kurt

Learn how to make this Red Ribbon-style Chocolate Marjolaine! Consisting of 4 layers of cashew meringue wafers, layered with a light praline cream and dark chocolate ganache, and finished with crunchy toasted chopped cashews and chocolate sprinkles. This recipe is naturally gluten-free! This is a Filipino take on the classic French marjolaine, but replacing almonds and hazelnuts with cashews. Enjoy! RECIPE: https://www.cookingwithkurt.com/recip... Silvanas video:    • Silvanas: Cashew-Meringue Wafers with Fren...   Sans Rival video:    • Red Ribbon Sans Rival Cake: Layers of Meri...   New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it! SUBSCRIBE ► https://www.youtube.com/user/Cookingw... Share pictures and follow us on - Website: https://www.cookingwithkurt.com Facebook:   / cookingwithkurt   Instagram:   / cooking_with_kurt   TikTok:   / cookingwithkurt   Twitter:   / cookingwkurt   Pinterest:   / cookingwithkurt   Amazon: https://www.amazon.com/shop/cookingwi... Equipment: https://amzn.to/438MEZl Jelly Roll Pan - https://amzn.to/3HpSvxj 8-inch Cake Ring - https://amzn.to/48Aim1G Parchment Paper - https://amzn.to/3TUZ6re Food Processor - https://amzn.to/48SWUVj Measuring Set - https://amzn.to/48KpOXW KitchenAid Stand Mixer - https://amzn.to/422Hz2f Cake Decorating and Piping Tips - https://amzn.to/4aXLVfm 9-inch Whisk - https://amzn.to/3O4IaLc Plastic Wrap - https://amzn.to/4aTIDcS 10-inch Cake Board - https://amzn.to/3SibHn6 12-inch Revolving Cake Stand - https://amzn.to/3SfNduK Scraper - https://amzn.to/41UzrRz Ingredients: https://amzn.to/438MEZl Praline Powder: 1 cup whole toasted cashews [150 g] - https://amzn.to/4c0aA2c 1 cup confectioner's sugar [120 g] - https://amzn.to/3U0orQx Cashew Meringue Wafers: 10 large egg whites [300 g] - https://amzn.to/3Y6sXNN 1 tsp cream of tartar [3.4 g] - https://amzn.to/3KD4utj 1/2 cup granulated sugar [100 g] - https://amzn.to/48VsDFh 1/3 cup powdered sugar [40 g] - https://amzn.to/3U0orQx 2 cups whole toasted cashews [300 g] - https://amzn.to/4c0aA2c 1/4 cup cornstarch [30 g] - https://amzn.to/3TUP2hX 1 tsp vanilla extract [5 mL] - https://amzn.to/3HflEvn Diplomat Cream: 10 large egg yolks [200 g] - https://amzn.to/3Y6sXNN 1/2 cup granulated sugar [100 g] - https://amzn.to/48VsDFh 1/3 cup cornstarch [40 g] - https://amzn.to/3TUP2hX 3 cups milk [720 mL] - https://amzn.to/3NooNMv 1 stick (8 tbsp) unsalted butter [113.6 g] 2 tbsp vanilla extract [30 mL] - https://amzn.to/3HflEvn 2 tbsp rum (optional) [30 mL] 1 1/2 cups heavy cream [360 mL] 1/4 cup powdered sugar [30 g] - https://amzn.to/3U0orQx Chocolate Ganache: 1/2 cup heavy cream [120 mL] 2/3 cup (4 oz) dark chocolate chips [113.2 g] - https://amzn.to/3Qyh0xc Praline Cream: half of diplomat cream 1 cup of praline powder Decoration and Topping: 1 cup whole toasted cashews [150 g] - https://amzn.to/4c0aA2c 1 cup chocolate sprinkles - https://amzn.to/3XaYNcA a handful of dark chocolate chips as garnish - https://amzn.to/3JwXIEJ *Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.