Marjolaine - Happy Chinese New Year!

Today is Chinese new year's eve(or yesterday?), and I baked some good fancy stuff as usual.

Although Marjolaine seems not a quite right cake to celebrate the holiday, it is something fancy.

This recipe is adapted from David's "Ready for Dessert". It is a cake I have dreamed to make for so long and I finally did it after I got creme fraiche at Whole Foods.

Honestly, I'm not used to the taste at the first bite. It has been seperated into different flavors which means it was lack of harmony. Maybe it is because the rough edges were drier, or I haven't let it refrigerate long enough. However, after 12 hours, it tasted totally differnt. The meringue became moisture, and the parline just fit with the vanilla cream. Because of the distinctive tangy flavor contributed from creme fraiche, you won't get tired of the sweetness. Praline and the cream give the cake toffee flavor which is the part I like it most. As David says from the book "Like all good thing, Marjolaine is worth the effort."