Created in the north of France, the "Merveilleux" is a cake usually composed of rather fatty butter cream and a rather sweet meringue. I have here reworked its design so that it can be enjoyed more easily than in our childhood memories.
I decline it in several fragrances, with a liquid heart and a butter cream in which I remove more than 50% of butter and then lighten it with a milk foam. This gives me an unrivaled texture and smoothness. The flowing heart lightly bitter (for the praliné one) or acid (for the passion one) serves to balance and harmonize the whole and to bring the generosity that is expected of this mythic French cake.