30.7.08

DB#21 or Winter in Summertime!

filbert_gateau

It's Daring Bakers time again! Chris from Mele Cotte chose a recipe of Filbert Gateau with Praline Buttercream (from Great Cakes by Carol Walter) that had a little smell of winter with nuts, chocolate and buttercream. Mine ended up with fruit in and on, which gave it a weird look of summer in wintertime! I hardly bake a full sized cake these days. Nothing new under the sun - you know my love for individual cakes. Sometimes I just think that I do it to hide my non-existing decorating skills... the bigger the cake is, the messier it gets for me. But this time, I've decided to go by the book, and bake a 'real' cake. It was my husband's birthday after all! As I had to make some substitutions to allow my mom-in-law to have it (she's lactose intolerant), things didn't go according to the plan, and I had a few issues with the buttercream. The flavours and combinations were also changed to match the birthday boy wishes when asked about his cake. Cherries, I want cherries. Cherries you'd have, my love. The cake looks... well, rustic. I blame it on using soy instead of cream, and Yes, those are blackberries and redcurrants, and No, they weren't suppose to be used if the buttercream had come together, which never happened.

filbert_gateau1

My thoughts on the challenge

- The gateau was the only part of the recipe that I haven't changed any flavours. In the sugar syrup I replaced rum for Ginginha, a Portuguese liqueur made with sour cherries.
- My buttercream never completely came together, despite all my efforts re-heating and beating again as the recipe suggested. I had replaced the butter and that's why I think it didn't work out. But it tasted great with the praline. I'll definitely be doing this again with the right ingredients.
- I used cherry jam instead of apricot, to match.
- My chocolate ganache didn't have the mirror finishing. Again I think the substitutions are to blame.
- I used the runny buttercream in the cake but of course it was impossible to pipe it or use it in any kind of decoration. Ergo, the blackberries and redcurrants, as the cherries were all used in the filling...
- In the end, I did so many substitutions that the recipe can't be blame for all the problems I had. The hazelnut gateau was a winner, and the buttercream with the praline was perfectly balanced in flavour.
- Not my best challenge but the cake was very tasteful. I'll always have winter to try the recipe properly. ;)

For the original recipe, go to Chris post.

filbert_gateau2

Thank you Chris from Mele Cotte for choosing a Filbert Gateau with Praline Buttercream, and Ivonne and Lisa for starting such a wonderful group! Please visit all the other Daring Bakers for endless interpretations of the recipe.

21 comments:

Rosa said...

I think your cake looks beautiful! And I love blackberries and redcurrants together. Good job!

Aparna said...

And what's wrong with a rustic looking cake? I think your cake looks beautiful.
I'm sure your husband wasn't complaining, was he?
I read somewhere that if the chocolate ganache is cooled to a particular temperature before pouring you get a shiny finish.

culinography said...

Rustic or not... still looks good to me. :) Well done!

Ann said...

I love the rustic look of your cake! Great job!

Sweet Tooth said...

Looks yummy despite the challenges you faced. We just went to w "Wintertime in the summertime" birthday party for my daughters friend. You should have mailed the cake ;-).

Alexandra

shellyfish said...

Bravo for trying to cook in a different way! Next time, come visit us in the Alternative Bakers section- we make vegan cakes all the time!

Either way, your cake looks great and your mother-in-law is lucky to have you!

Lore said...

Despite the problems you've encountered your gateau looks beautiful! Love that it's packed with berries...going through a berry period myself :)

Rachel@fairycakeheaven said...

Your cake looks fantastic and what's better than chocoalte and nuts and berries?!?!?!

Grace said...

that is one huge heap of deliciousness! excellent call using cherry jam instead of apricot. i like your version. i like it a lot. :)

Lina said...

your cake is gorgeous! I love how you dressed it up with fresh fruits.

Michelle said...

The blackberries and currants look so pretty. Great job!

Y said...

I wanted to put berries on mine too, except we're experiencing Winter over here at the moment, unfortunately.

Vera said...

Suzana, things always happen to the best. Berries on the top is lovelier than the buttercream. I wish I had an excuse for not piping the buttercream on the top of the cake:)

Tartelette said...

You'te too hard on yourself! It looks fantastic and the flavors sound delicious! Great birthday cake!!

Deborah said...

I think the blackberries and currents look fabulous! Wonderful job!

Hannah said...

The way you decorated your cake with fresh fruits really sets it off- It's so beautiful!

Clumbsy Cookie said...

Deve ter ficado com um optimo sabor com as avelâs e cerjas e claro a bela da ginginha! Realmente a soja e o que usaste para fazer o buttercream são um bocado chatos de usar às vezes, mas acho que te saiste lindamente!

Lauren said...

Mmm, your cake looks wonderful!

Aran said...

beautiful suzana!

Kate / Kajal said...

your cake looks so moist. Gimme a slice Suzana :D

Gourmet Traveller said...

The cake looks fantastic! I might try it myself as I'm having a chocolate craving this week...