Daring Baker #3

This post reminds me of how quickly one month goes. Last Daring Baker's post I was writing from a tiny cafe in Oregon, and just like that we are here, one month older. For July's challenge, we had the pleasure of making Filbert Gateau with Praline Buttercream. After surviving the Opera cake from May, I felt much more comfortable with the idea.

Filberts, also known as hazelnuts, positively shine underneath chocolate. (If you have ever had a schmear of Nutella you completely understand what I am saying.) The utter magic that happens in this cake when hazelnuts are made into a batter and a praline, and then the praline is blended smooth into a rich Swiss Buttercream, and then the whole shibang is covered with dark chocolate ganache simply must be experienced.

Even though the cake took an entire morning, and as completely over the top as this cake was, I would still make it again. The cake had a primo-flavor and was utterly tender. It would be fine to make the cake without the whipped cream or simple syrup layers because truly, the cake  will blow your taste buds without them. Despite the many steps, it actually comes together sort of simply. One step at a time now, one step at a time.

The recipe would take 7 pages if I typed it here. If you are curious, click here for the whole procedure.