Marie-Antoinette Cake


  1. 9 Eggs, weighed with their shell
  2. Butter Same weight as eggs
  3. Sugar Same weight as eggs
  4. Flour same weight as eggs
  5. Salt 1 tsp (cuillère à café)
  6. Apple, peeled, cored and cut into a fine dice (brunoise) 1 ½ cups (187g)
  7. Butter 3 Tbsp (23g)
  8. Rose extract 1 ½ tsp (cuillère à café)
  9. Ruby Chocolate 1lb (500g)


  1. Sift the flour into a bowl. Melt the butter that is the same weight as the eggs and set it aside.
  2. Preheat the oven to 390◦F (200◦C).
  3. In a Saute pan add the 3Tbsp of butter and let it melt. Add the apples and Saute until they begin to turn golden brown. Continue to saute until the liquid released from the apples is nearly gone and lightly caramelized. Let them cool for at least 10 minutes before adding to the cake.
  4. Separate the Eggs. Whip the egg whites with a pinch of salt to a stiff peak. In a separate bowl whisk the yolks, sugar and salt until a pale yellow and creamy. Incorporate the butter to the mixture. Add the rose extract and mix well. Finally add the sifted flour and mix until just combined (do not overmix). Fold in the Apples and mix until incorporated.
  5. Gently fold in 1/3 of the egg whites until it is combined and then incorporate the rest.
  6. Line a 9” round (23cm) with Parchment paper on the bottom of the pan. Pour the mixture into the pan and bake for 15 minutes at 390◦F(200◦C) and lower the temperature to 350◦F(180◦C) and continue baking for 25 minutes.
  7. When a skewer comes out clean the cake is done. Let the cake cool for at least 2 hours before covering with the ruby chocolate.
  8. Tempering Ruby Chocolate:

a. Measure out your chocolate. 450 grams of callets An additional +/- 50 grams is required as a seed.

b. Start by heating the chocolate to 45°C (113 °F) in a stainless steal bowl over a bain marie (double boiler).

c. When the chocolate is completely melted, lower down the temperature and let the chocolate cool down to 27 °C (80.6°F). To speed up the process and to promote crystallisation of the chocolate, add a batch of your (unmelted) seed chocolate. Add more chocolate until it does not easily melt anymore. Make sure to stir regularly.

d. After the chocolate reached the target temperature of 27 °C, heat it back up to 32 °C (89.6 °F). It is now ready to use.

(To test whether tempering was successful: With a knife take a small portion of the molten chocolate and store in the fridge. Within a minute the chocolate should be hard and glossy.)

  1. Place the cooled cake upside down on a wire rack over a baking sheet. Pour the tempered Ruby chocolate over the cake and evenly spread with an offset spatula over the top and around the sides. Lightly tap the tray on the counter to smooth the chocolate on the cake and let set until the chocolate sets and creates a glossy firm covering.
  2. Once the chocolate is set use a sharp knife to run around the bottom edge of the cake to take it off the rack and place it on a serving plate.

Now Enjoy Your Marie Antoinette Cake like royalty.

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