Filbert Gateau with Praline Buttercream

It’s time for Daring baker’s challenge again. When I saw this month’s challenge, I was very disappointed. It looked very similar to the Opera cake that we made couple of months ago. Many other DBs had the same concern. But one thing that made me try this was the chocolate. I am not a chocoholic, but I love chocolate pastries/cakes.

Its proven again that when I am not fully interested in something, I just mess it up. From my work front, I had lot of stress going on this month. I just could not find any free time. But somehow through all the madness, I wanted to squeeze in time for this cake. As I have said earlier, all you need for DB challenges is patience and a LOT of time, both of which I did not have.  So I just messed up the cake :(.

I started working on the cake on a Friday. I thought of just making the Genoise that day and remaining things the next day. I did not want to buy hazelnuts which are suggested in the recipe as they are very expensive and I did not know where to look for them. So I thought of using almonds (I had a big batch which I wanted to finish off). I had to beat the egg whites till they formed soft peaks – since it does not have baking soda/powder, this helps in making the cake soft. Since I wanted to rush it off, I thought of “beating the eggs” in a mixer!!!!. How can I be so dumb? That was a blunder and I knew the cake is messed up. I should have atleast taken a back step there and used a new batch of eggs. But I didn’t have any more in the refrigerator and I did not want to go shopping. So there, you know the fate of my cake. I just hoped somehow miraculously, everything would work out. But it did not. The cake did not rise at all. I did not have materials or patience to make it again, so I thought of using the same cake.  1 and 1/2 cups of nuts and 7 eggs, I had no intention of throwing everything. I thought – after I layer it with buttercream and chocolate, it would come out well.

I don’t have a food processor with me and I don’t want to buy one now. So that was one of the biggest hurdles for me.  Next day when I was making praline, I thought my mixer might just blow up because of all the weight, I was lucky, nothing like that happened. But I could not grind the nuts to a fine powder. So the final buttercream was not so fine in texture. The nuts started blocking the piping tips and it was a mess to decorate the cake. The buttercream was a bit soft because I did not refrigerate after mixing the praline. The whole process of making buttercream and arranging the cake took way too much time. So I stopped caring about the look and just wanted to finish off the work and also clean up a big mess in the kitchen.

Even after all this, the cake was very very tasty but it was still hard. I thought it looked pretty good, not bad for all the disasters I had. I think I am going to try this buttercream again sometime. It is just out of this world. I haven’t used any alcohol in the cake. I am sure it makes a big difference. I am going to make this cake again sometime (but first I have to figure out replacement for all those eggs!!!).

Click here for the recipe.

31 thoughts on “Filbert Gateau with Praline Buttercream”

  1. Glad you completed the challenge. 🙂 It was a fantastic cake, wasn’t it?

    Shilpa: Yes, even with disaster after disaster, it was a very tasty and fantastic cake. I still can feel the taste of it.

  2. Viji Sooriamurthi

    Hi Shilpa:

    Though I have been one of your “silent reader” for a very long time now, this is the first time I am leaving a comment. The reason I chose to write now is to appreciate your detremination to finish the task at hand. I really mean it. Looks like you were short on time and stressed out on work front. You didn’t have all the ingradients, but didn’t give up anyway.

    I wish I could partake the cake 🙂 since its creatively made with “can-do” attitude and most importantly “will give it a try” spirit.

    Thanks for your time and posts.

    P.S: Now I can tell arun (shanbhag) that I finally got bold (??) and wrote to Shilpa 🙂 🙂

    Shilpa: Thanks Viji for taking time to write :). I appreciate it.

  3. I like the way your cake turned out. I also think it tasted really good, I was not expecting that at all. Mine cake didnt seem to do so well either but the final tasted okay!

  4. Hello Shilpa,

    I read the recipe and I must say that you have a lot of patience. It is not a task anyone would take up if they are in short of time as it appears from the lengthy recipe that it requires a lot of pre-preparation.

    In spite of all it looks fabulous and I am sure tastes yum.

    Now can I have a slice please 🙂

  5. Well, it still looks delicious. I’d recommend you try it with the hazelnuts sometime, its truly wonderful! Congratulations on finishing a challenge without all the extra tools to make it easier!

  6. I hear you on the mess :-D…I made mine just today and posted a short while ago…am absolutely knackered :-(…but it was worth it though…tasted gorgeous 🙂

  7. For a ‘messed-up cake’, it looks more than decent Shilpa!:) as long as you enjoyed it, that’s all that matters! love the first pic!:)

  8. I thing I’ve finally figured out about DB challenges is that they need planning and take up time. No shortcuts work.:)
    The cake was hard probably beacause of the eggs.
    But it was a tasty cake, wasn’t it?

  9. Your cake looks yummy… hats off to you for yr determination. wish I had half of your’s when it came to cooking LOL.
    how long did it take you to make it btw??

    Shilpa: About 5hrs.

  10. Are you kidding me? It looks amazing for all those disasters!! Mine cooked up fine, but the result was pretty ugly… I’m glad you liked… at least, it made the whole preparation worth it, right?

  11. Looks like the whole universe conspired…to giver you that cake that looks like a crown! Crowning glory! You persevered despite all the handicaps…Hats off to you!

    Shilpa: Oh wow..thats a sweet comment anita. Thanks :).

  12. I agree; I’m getting a bit tired of making similar things for DB…if I never make another cooked egg white frosting again, it’ll be too soon.

    Despite all your ‘issues’, your cake is just lovely. I really like the the look of it, that it resembles Indian architecture! Nice job.

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