Marquise – recipe by Ernst Knam, is a basic pastry preparation, simple and delicious similar to the biscuit dough used in rolls but gluten-free.
It is a soft base prepared like sponge cake but does not contain flour. Being gluten-free it is the ideal solution for those intolerant who often have to give up on classic preparations.
You can cut it into discs with a round cutter, fill it with chantilly cream, chocolate ganache and stack them on top of each other, obtaining a layered cake.
Or you can use it as a base for a modern cake, adding layers of chocolate or pistachio mousse.
For the success of this preparation, it is important that both yolks and egg whites are well whipped separately. You can do this with a simple electric whisk, I took advantage of the help of my inseparable Ken.
In the recipe, you will find both methods, if you want to know the other recipes in which I used it, here they are:
Recipes with Kenwood Cooking Chef
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.6 oz egg whites
- 9.9 oz powdered sugar
- 5 oz egg yolks
- 4.9 oz powdered sugar
- 1.4 oz potato starch
- 4.2 oz unsweetened cocoa powder
- granulated sugar (for dusting)
Recommended tools
- Food processor Kenwood Cooking Chef XL
How to prepare the Marquise – recipe by Ernst Knam
With the electric beaters, whip the egg whites with the powdered sugar for 2 – 3 minutes and set them aside.
In another bowl, whip the egg yolks with the powdered sugar for 2 – 3 minutes.
Gently mix the two mixtures together with a spatula and add the cocoa and potato starch. Continue mixing always with a spatula from the bottom up until you obtain a homogeneous batter.
Pour the mixture onto a baking sheet lined with parchment paper and smooth it out with a spatula.
Bake in a preheated static oven for 8 – 9 minutes. Remove from the oven and dust with granulated sugar, then let it cool.
Whip the egg whites with powdered sugar with the wire whisk. 2 minutes / max speed
Set them aside in a bowl.
Without washing the bowl, whip the yolks with powdered sugar also 2 minutes / max speed
Add the whipped egg whites and gently mix the two mixtures together with a spatula. Add the cocoa and potato starch and continue mixing always with a spatula from the bottom up until you obtain a homogeneous batter.
Pour the mixture onto a baking sheet lined with parchment paper and smooth it out with a spatula.
Bake in a preheated static oven for 8 – 9 minutes. Remove from the oven and dust with granulated sugar, then let it cool.
