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Filbert Gateau With Praline Buttercream Cake

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Filbert Gateau With Praline Buttercream Cake

Ingredients

  • 1 filbert 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
  • 3 tablespoons filberts, toasted and coarsely chopped
  • 1 ½ cups hazelnuts, toasted/skinned
  • 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 large egg whites
  • ¼ cup warm, clarified butter (100 – 110 degrees)
  • 1 cup water
  • ¼ cup sugar
  • 2 tbsp dark rum or orange flavored liqueur
  • 1 recipe swiss buttercream
  • 1/3 cup praline paste
  • 1 ½ – 2 tbsp jamaican rum (optional)
  • 4 large egg whites
  • ¾ cup sugar
  • 1 ½ cups (3 sticks) unsalted butter, slightly firm
  • 1 ½ -2 tbsp grand marnier or liqueur of your choice
  • 1 tsp vanilla
  • 1 cup (4 ½ oz) hazelnuts, skinned and toasted
  • 2/3 cup sugar
  • good for one 10-inch cake
  • 2/3 cup thick apricot preserves
  • 1 tbsp water
  • 6 oz (good) semisweet or bittersweet chocolate, like lindt
  • 6 oz. heavy cream
  • 1 tbsp light corn syrup
  • 1 tbsp grand marnier, cointreau, or dark jamaican rum (optional)
  • ¾ tsp vanilla
  • ½ – 1 tsp hot water, if needed
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