Daring Bakers: Filbert Gateau with Praline Buttercream

I thought that “hey, I can bake” and decided to join the Daring Bakers who bake something new and interesting every month. You will get a recipe and you will have to follow it step by step, and usually no substitutes, no shortcuts are allowed. A real challenge, as you can see on the length of this post!

My first challenge resulted in a small not-so-perfect-looking cake and and a pile of dirty dishes in my supersmall kitchen. I never would have thought that making a cake can be so difficult. In the end I made it – it turned out to be not so nice and pretty as in the picture all the Daring Bakers were given as a model, but hey, it was my first try of making a Filbert Gateau. It turned out a little bit of lopsided, so I feel kind of bad calling it “gateau”…but if you look at the recipe below, surely your understand that there is a chance that this cake MIGHT come out a bit messy. Especially if you are a beginner and you have a very bad oven (I always blame the oven btw).

What I did, was halved the recipe, because I thought in case I will mess up, I don’t feel so bad. I did the right thing. The cake was very richand if I had done the whole lot and eaten it, I would be 5 kg heavier. Seriously. But the taste was very dense, especially the next day when the cake had had some time to set. If you have a spare afternoon and a party to attend and you want to impress the guests with something unusual, this is the cake.

You’ll find the recipe below, but firstly I will tell you what I did differently:

-halved the recipe, to make a small cake

-did not use any alcohol

-did not clarify the butter, because I did not find it necessary to clarify so small amount

So, be ready, the challenge is here: Filbert Gateau with Praline Buttercream (From Great Cakes by Carol Walter)

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup ( 1,2 dl) heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Doesn’t seem that hard, does it? Think again. All those above mentioned parts need to be prepared by you – you can’t buy them from the shop.

1. Filbert Genoise

1 ½ cups (255 g) hazelnuts, toasted/skinned
2/3 cup (75 g) cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup (200 g) sugar, divided ¼ & ¾ cups (50 g and 150 g)
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup (60 g) warm, clarified butter

# If you don’t have toasted and skinned nuts at hand, do it yourself. Place the nuts on an oven dish and toast them at 180 degrees C for about 10 minutes. Remove from the oven and let them sit for 10 minutes, then remove the skin with rubbing the nuts with kitchen towel.

# then to the cake. Preheat the oven to 350 degrees (175 degrees C). Grease and flour a 10” X 2” inch (25 cm wide and 5 cm in height) round cake pan.

# Using a food processor, process nuts, cake flour, and cornstarch. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. Set aside.

# Put the yolks in the bowl of an electric mixer and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup (150 g) 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. Set aside.

# Place egg whites in a large bowl and beat until soft peaks evolve. Increase to med-high speed and slowly add the remaining ¼ cup (50 g) 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.

# Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. 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.

# 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. (I started to assemble it right away and what happened was that the whipping cream started to melt – of course!)

# 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.

2. Sugar Syrup
Makes 1 cup (2,3 dl), good for one 10-inch (25-cm) cake – split into 3 layers

1 (2.3 dl) cup water
¼ (50 g) cup sugar
2 Tbsp. dark rum or orange flavored liqueur

# In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. Can be made in advance.

3. Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup ( ca 70 g or 1 dl) praline paste
1 ½ – 2 Tbsp. Jamaican rum (optional)

# Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly to combine. Blend in rum.

4. Swiss Buttercream
4 large egg whites
¾ cup (150 g) sugar
1 ½ cups (3 sticks or 350 g) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

# Place the egg whites in a bowl of a electricmixer and beat 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 (5 cm) 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, or 50 degrees C) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.

#Remove from pan and 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 cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. Do not overbeat or the butter will become toooooo soft.

# On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy. Refrigerate 10-15 minutes before using. Refrigerate in an airtight container for up to 5 days.

Some tips for the buttercream:

- My buttercream won’t come together! Reheat the buttercreambriefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

- My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

5. Praline Paste
1 cup (4 ½ oz. or about 170 g) Hazelnuts, toasted/skinless
2/3 cup (140 g) sugar
Line a jelly roll pan with parchment and lightly butter.

#Put the sugar in a heavy 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. Remember – extremely hot mixture.

# Then place the mixture 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.

6. Apricot Glaze
Good for one 10-inch (25-cm) cake

2/3 cup (170 g) 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.

7. Ganache Glaze
Makes enough to cover the top and sides of a 9 or 10 inch (22-25cm) layer or tube cake

6 oz. (170 g) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup or 1.8 dl) heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ – 1 tsp. hot water, if needed

# Blend vanilla and liqueur/rum together and set aside.

# Break the chocolate into pieces and process until finely chopped. 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!

And now, to the most important thing – assembling the cake:

# Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and 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 the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch (0.5 cm) 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 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 ganachedrippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches (25 cm) 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. Garnish with the 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.

Gongratulations, if you succeeded in finishing reading this post. You deserve a medal! And a medal should also go to Chris of the lovely Mele Cotte, a Daring Baker who was hosting this month’s event. Thanks Chris, it was fun!

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