Another month already? I can’t believe how time flies!
This month’s Daring Baker Challenge was chosen and hosted by Chris from Mele Cotte. She chose a beautiful Filbert Gateau with Praline Buttercream from the cookbook Great Cakes by Carole Walter. I must have read and re-read the recipe a hundred times… made all sorts of plans in my head… and still I waited until the very last minute to make the silly thing.
I’d like to tell you that it’s because I was busy finishing off the last bits of unpacking that needed to be done (but there are still easily a half dozen boxes waiting to be unpacked)… or that it’s because I work better under pressure (except that you’ll soon see that’s not so much the case)… but, in reality, it’s only because I procrastinated my way through no less than three baking opportunities, backing myself into a do-or-die baking corner on the last Sunday of the month.
So, Sunday morning I finally came to terms with the fact that, if I didn’t tackle this cake immediately, I’d have to skip the challenge. I don’t like to skip challenges. It’s just not very Daring Baker like. That only meant one thing… time to motivate. I called my parents and invited them down for afternoon cake. That gave me exactly six hours to get the cake done. Crazy talk.
The gateau was surprisingly easy. I didn’t have any luck in finding filberts (hazelnuts) locally and didn’t want to have to mail order them. So, I subbed some almond meal that I had in the pantry. My cake didn’t rise quite as much as I’d have liked, so I opted to to make it into just two layers rather than three. No problem. Things were moving right along.
For my praline paste, I blanched my own almonds and went to work. The paste came together beautifully and was OMG tasty. The buttercream behaved pretty well considering the heat and humidity lately and, once the praline paste was added, went from tasty to absolutely phenomenal.
I’d read so much about all of my fellow DB’ers trials and tribulations trying to get a smooth ganache finish that I psyched myself out. After applying the apricot glaze, I couldn’t stop thinking about all of the blemishes that were going to show through the ganache. So, I decided to add a thin layer of buttercream on top of the glaze so that I could smooth everything out. Great in theory… not so much in application. The oh-so-soft buttercream slid all over the glaze and really gave me a hard time. However, perseverance paid off and I managed to smooth out the top fairly well. What I didn’t manage to do was properly fill in the gaps on the sides. But… the clock was ticking and I decided to cut my losses, keep moving and throw the cake in the fridge to chill while I made the ganache.
The ganache came together easily and poured over the cake without much problem. I even managed to maneuver it onto the cake stand without mangling the finish. I let the cake set while I tried to restore some order to the kitchen and, with twenty minutes left before the arrival of our guests, filled my piping bag with the now REALLY soft, summer-hating buttercream.
No time for the prescribed piping method, I opted for something a little simpler. I attached my star tip and went to work. In case you didn’t know, warm buttercream doesn’t hold it’s shape so well. So, my pretty little stars weren’t quite as well-defined as I had hoped. But, when you procrastinate there’s really no time for chilling buttercream, is there? You’d think I’d learn.
Six hours and three loads of dishes later, I was just putting the finishing touches on the cake as my parents pulled into our driveway. Whew. Forget that the cake was supposed to set in the fridge for three to four hours and then come to temperature for another three. Yeah… not happening. After snapping a few pictures, we sat down to enjoy this little labor of love. Happily, this cake was worth every second of anxiety. Light and moist, the cake perfectly complimented not only the buttercream, but the glaze and the ganache. It’s an absolute perfect marriage of flavors. And, even with its rushed imperfections, it’s a lovely looking cake.
Would I make this cake again? Yes. But not in July. And not at the last minute. But when you really want a cake that impresses, this is a good one to which you can turn. Next time, I’ll find filberts.
You can find the original challenge recipe over at Mele Cotte – you’ll find my adaptation posted below. Thanks, Chris, for a fabulous challenge! By the way… don’t forget to see how everyone else fared by checking out the Daring Baker Blogroll. I promise you’ll find some great stories and some gorgeous cakes out there.
Almond Gateau with Praline Buttercream
(Adapted from Great Cakes by Carole Walter)
Components:
1 Almond Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
Almond Genoise
(Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.)
2 cups minus 1 tablespoon almond meal
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)
Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10″ X 2″ inch round cake pan.
Sift together almond flour, cake flour, and cornstarch. Set aside.
Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.
Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute.
Remove the bowl from the mixer and sprinkle in almond-flour mixture about 2 tablespoons at a time – folding it carefully for about 40 folds. Work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. (If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.)
Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.
(If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.)
Sugar Syrup
Makes 1 cup, more than enough for one 10-inch cake. Can be made in advance.
1 cup water
¼ cup sugar
2 Tbsp. dark rum
In a small, heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the rum. Cool slightly before using on the cake.
Praline Buttercream
1 recipe Swiss Buttercream, recipe follows
1/3 cup praline paste, recipe follows
1 ½ – 2 Tbsp. rum
Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.
Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. rum
1 tsp. vanilla
Place the egg whites in a lg/ bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. Do not overbeat. Set aside.
Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. Do not overbeat or the butter will become too soft.
On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the rum and vanilla and mix for 30-45 seconds longer, until thick and creamy.
Refrigerate 10-15 minutes before using.
If not using immediately, refrigerate in an airtight container for up to 5 days or freeze for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.
Praline Paste
1 cup (4 ½ oz.) almonds, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.
Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. CAREFULLY pour onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.
Apricot Glaze
Good for one 10-inch cake
2/3 cup thick apricot preserves
1 Tbsp. water
In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.
Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 10 inch layer cake
6 oz. semisweet or bittersweet chocolate
6 oz. (¾ cup) heavy cream
1 tablespoon light corn syrup
1 tablespoon dark rum
¾ teaspoon vanilla
½ – 1 teaspoon hot water, if needed
Blend vanilla and rum together and set aside.
Break the chocolate into 1-inch pieces. Transfer into a medium sized bowl and set aside.
Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ – 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold.
Assembling Cake
Cut a cardboard disk slightly smaller than the cake. Divide the cake into 2 or 3 layers. For tree layers, follow the directions as follows… for two, adjust accordingly.
Place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.
Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.
Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.
Decorate the cake with the reserved buttercream. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.
Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.
