The original recipe is for a Filbert Gateau with Filber/Hazelnut Buttercream; but since my sister is allergic, every time it said to use a certain nut-meat I simply substituted it for the same amount of pine-nuts. That way it kept the same nutty texture and aroma, but would still be edible by my entire family :)
Adapted From Great Cakes by Carol Walter
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise
1. Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.
3. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. When finished, the mixture should be ribbony.
4. Blend in the vanilla and grated lemon rind. Remove and set aside.
5. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
6. Add the yolk mixture to the whites and whisk for 1 minute. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture.
7. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking. Tap pan on counter to remove air bubbles and bake in preheated oven for 30-35 minutes.
8. The cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes.
9. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely. *If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.
Sugar Syrup(makes 1cups)
- 2 Tbsp. dark rum or orange flavored liqueur
1. In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur.
2. Cool slightly before using on the cake. *Can be made in advance.
1. Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine.
2. Blend in rum.
1. Place the egg whites in a lg bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage).
2. Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time.
3. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
4. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
5. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. (*Do not overbeat or the butter will become toooooo soft.*)
6. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute.
7. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
8. Refrigerate 10-15 minutes before using.
9. Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.
1. Line a jelly roll pan with parchment and lightly butter.
Mixed Berry Glaze (for one 10-inch cake)
1. In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
Ganache Glaze (yields 1 cup)
1. Blend vanilla and liqueur/rum together and set aside. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.
To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish.