Introduction
The Trianon Cake, also known as the Royal Chocolate Cake, is a French dessert that combines layers of texture and flavor for an indulgent experience. This luxurious treat features three distinct layers: a soft almond dacquoise base, a crunchy praline feuilletine middle, and a velvety chocolate mousse topping. Perfect for special occasions, this dessert is surprisingly easy to prepare with the help of a Thermomix.
Origins and History
The Trianon Cake takes its name from the Grand Trianon, a palace located in the gardens of Versailles, embodying the elegance and refinement of French cuisine. Developed as a showstopper dessert for celebratory meals, the cake reflects the craftsmanship of French pâtissiers who masterfully balance complexity and simplicity.
Over time, the Trianon Cake has become a favorite for chocolate lovers and dessert enthusiasts worldwide. Its combination of textures—from the crispness of the feuilletine to the airiness of the mousse—makes it a standout dessert that can elevate any dining experience.
Why This Recipe is Special
What sets the Trianon Cake apart is its harmonious layers:
- The dacquoise: a moist almond base that adds a nutty sweetness.
- The crunchy praline layer: a mix of pralinoise, crushed gavottes, and praline for a satisfying crunch.
- The chocolate mousse: a smooth, airy topping that melts in your mouth.
Using a Thermomix simplifies the preparation of this otherwise complex dessert, making it accessible even for beginners. The result? A professional-quality cake that will impress family and friends alike.
Ingredients
Complete Ingredient List (for 8 servings)
For the dacquoise:
90 g almond powder
100 g powdered sugar
3 egg whites
35 g granulated sugar
For the crunchy praline layer:
200 g pralinoise chocolate
9 gavottes (crispy French crêpes)
40 g praline powder
For the chocolate mousse:
300 g dark chocolate (baking quality)
350 g heavy cream (very cold)
40 g granulated sugar
For decoration:
Unsweetened cocoa powder
2 crushed gavottes
Substitution Suggestions
Almond powder: Substitute with hazelnut powder for a richer, nuttier flavor.
Pralinoise chocolate: Combine milk chocolate with praline paste if pralinoise is unavailable.
Gavottes: Replace with crushed cornflakes for a similar crunch.
Heavy cream: Use a plant-based alternative like coconut cream for a dairy-free version.
Preparation Instructions
The Trianon Cake consists of three layers. Follow these step-by-step instructions to create a dessert worthy of a pâtisserie.
Step 1: Prepare the dacquoise
Whip the egg whites:
Insert the butterfly whisk into the Thermomix bowl.
Add the 3 egg whites and a pinch of salt. Whisk for 6 min / 50°C / speed 3.5 until stiff peaks form.
Combine with dry ingredients:
Gently fold the almond powder, powdered sugar, and granulated sugar into the egg whites. Use a spatula to maintain the airy texture.
Bake the dacquoise:
Spread the batter onto a baking sheet lined with parchment paper.
Bake in a preheated oven at 165°C (325°F) for 15 minutes or until lightly golden.
Let it cool completely.
Step 2: Prepare the crunchy praline layer
Melt the pralinoise:
Break the pralinoise into small pieces and place them in the Thermomix. Melt for 1 min 30 / 50°C / speed 1 until smooth.
Add the crunch:
Crush the gavottes and mix them with the pralinoise and praline powder in the Thermomix for 15 sec / speed 4.
Spread the layer:
Spread the praline mixture evenly over the cooled dacquoise layer.
Chill in the refrigerator to set.
Step 3: Prepare the chocolate mousse
Make the whipped cream:
Insert the butterfly whisk into the clean Thermomix bowl.
Pour in the cold heavy cream and sugar. Whisk gradually until peaks form (approx. 1 min / speed 4). Be careful not to overwhip.
Set aside in the refrigerator.
Melt the chocolate:
Add the dark chocolate to the Thermomix and melt for 2 min / 50°C / speed 2.
Combine mousse ingredients:
Let the melted chocolate cool slightly. Gently fold it into the whipped cream using a spatula.
Assemble the mousse layer:
Spread the chocolate mousse evenly over the praline layer. Smooth the surface with a spatula.
Step 4: Decorate and chill
Finish with decorations:
Dust the top of the cake with unsweetened cocoa powder using a fine sieve.
Sprinkle crushed gavottes for added texture and presentation.
Chill the cake:
Refrigerate the assembled cake for at least 4 hours (overnight for best results) to allow the layers to set.
Frequently Asked Questions
1. Can I prepare the Trianon Cake in advance?
Yes, the Trianon Cake can be made a day ahead. It keeps well in the refrigerator for up to 3 days, making it an excellent choice for parties or gatherings.
2. What size pan should I use?
A springform pan with a diameter of 20–22 cm (8–9 inches) is ideal for this recipe. The removable sides make it easier to assemble and serve the cake.
3. Can I freeze the Trianon Cake?
Yes! Wrap the assembled cake tightly in plastic wrap and freeze for up to 1 month. Thaw it in the refrigerator overnight before serving.
4. Can I make this cake without a Thermomix?
While a Thermomix simplifies the process, you can make the Trianon Cake using standard kitchen equipment. Use a hand mixer for the whipped cream and melt the chocolate using a double boiler.
5. How can I ensure a light mousse texture?
Ensure the cream is very cold before whipping.
Fold the chocolate into the whipped cream gently to avoid deflating the mixture.
Conclusion
The Trianon Cake is a masterpiece of French pastry that impresses with its combination of textures and flavors. With the help of a Thermomix, this dessert becomes accessible to both novice and experienced bakers. The nutty dacquoise, the crunchy praline layer, and the rich chocolate mousse come together in perfect harmony, making every bite a delight.
Whether you’re celebrating a special occasion or simply indulging your love for chocolate, the Trianon Cake is a recipe worth mastering. Serve it to guests, and it’s sure to be the highlight of any gathering.