My first very own Daring Bakers Challenge!

I have finally ended doing my Filbert Gateau with Praline Buttercream this past weekend, and I must admit that it takes a great deal of time in the kitchen, with the praline, with the syrup, with the gateau itseft and finally the decorating of the cake. I must tell you, it was hard work, but anyway... it's done.

I was really confused at the begining of the challenge because I read my emails with a little delay so I had to make my Filbert Gateau with little of anticipation, but it was all worth it.
I've tried to make a modern version of what I think a Filbert Gateau with Praline Buttercream would be for me nowadays... I kinda got lost in the way of doing that, but what the heck, It came out wonderfully, and of course it tasted amazing.
I made a mini gateau because we are only two to eat it... and of course my two dogs who actually enjoyed it as well as we did.
I have subtituted the hazelnut praline for an almond praline, so it work just as fine... I made the filbert genoise the night before assembling the cake, and the next day I made the filling, the praline, the praline buttercream, the syrup, the apricot glaze, the ganache and the decorating of the mini cake. It is important to say that I halved all the recipe, and it worked great.

I made the Filbert genoise with powdered almonds, instead of the hazelnuts because I didn't have so many hazelnuts on hand. Apart from that I make the cake following the original recipe. I didn't add whipped cream to the filling, just the praline buttercream.

I must admit, it tasted great. But the trouble in my kitchen... not gonna happen again, sorry...although I thought it was a great challenge.

I hope you enjoyed it, it's a great recipe, and we ate it the same day I finished assembling the cake.







There are amazing cakes all over other blogs! I must congratulate you all for a wonderful job.