The Gateau Marjolaine was one of my first forays into the desserts of Mary and Vincent Price’s book. It is a meringue nut cake made with three layers of buttered icing–vanilla, chocolate, and praline. I mistakenly thought that the cake was supposed to be rectangular as opposed to round and so ended up with a great deal more filling than the cake could support, making it quite messy. Despite this, the flavour profile I feel was quite authentic to the recipe and tasted even better the second day as the filling soaked into the cake. I might make this again one day, although the praline powder required for the third filling seems an erroneous overkill to an incredibly sweet dessert.