It’s time for another Daring Bakers challenge! The idea of the Daring Bakers is that every month one baking recipe is presented that all members have to follow exactly without any modifications except where specifically allowed. During the month we share our experiences and learn to be better bakers. The recipe, our photos and experiences are then officially posted on a specified day.
This month’s challenge was to bake a Filbert Gateau with Praline Buttercream from Carol Walter’s “Great Cakes” and the recipe was picked by Chris of Mele Cotte.
It’s super hot outside and I’m melting so I will keep this post as short as possible. As usual I did the challenge in the very last minute. I baked the cake last night and today during the day I completed the different steps. I decided to do half the recipe, using a smaller spring pan. I used cherry preserves instead of apricot and I omitted the sugar syrup and used Frangelico hazelnut liquour instead. For decoration I used fresh cherries.
I averted two minor catastrophies:
1. My swiss buttercream curdled. But I quickly re-heated it for a couple of seconds, whipped it and it turned out very smooth and nice.
2. After putting the praline buttercream very even on each cake layer and then with the cake in my hand looking for a space in the fridge I discovered the whipped cream that I was suppose to have on each layer of butter cream…. So I gently split the layers and added the cream on my earlier perfect layers. It didn’t turn out too great, but better than I first thought.
The verdict? A gorgeous cake and I’m sure I will make it again in the future. There were many discussions on the private Daring Bakers forum about this very cake, but with over 1000 members it’s a tough choice for the monthly host to pick a recipe that will suit everyone. I’m very glad that Chris picked this recipe, as I would not have tried it otherwise despite the fact that I love hazelnuts all because the fact that I normally don’t like butter cream. But this one was delicious! Thanks!