My First Challenge – Filbert Gateau with Praline Buttercream

I had a lot of fun making the Filbert Gateau and have a LOT of respect for all of the Daring Bakers who meet the challenge each month! Since this is my first challenge, I decided to stick to the recipe and not make any major “artistic” changes. I also was determined to make each and every part myself (no pre-ground nut flours for me ). I used dark rum in the sugar syrup and Amaretto liqueur in the Praline Buttercream, the Swiss Buttercream, the Whipped Cream and the Ganache. I used ½ orange marmalade and ½ apricot preserves for the Glaze. I appreciated the detailed instructions and each part came out very well. I got so excited once I had the ganache made that I forgot to put on a final layer of buttercream and whipped cream on top of the apricot glazed top layer of cake.

The dark chocolate glaze was so beautiful! I have never been a big cake decorator and had only two tips to go with my pastry bag – I gave it a shot but my buttercream decorations just are not the best. Again, kudos to those who have learned how to decorate well!

Now to the taste – I wish I could say I loved it – but the flavors and texture of the cake just did not float my boat. It was very good, but I’m pretty sure I’ll never make it again. I know I will make the ganache and swiss buttercream again. It just didn’t have a lot of ooommmppphhh – pretty subtle flavors. I was expecting more flavor from the praline butter cream! I like that it was not overly sweet as a whole. I loved the texture combo of the praline buttercream and whipped cream layers.

I can’t wait to work on August’s challenge!

- Robin