Filbert Gateau with Praline Buttercream

Filbert Gateau with Praline Buttercream
Filbert Gateau with Praline Buttercream
  • prep: 2 hr
  • cook: 2 hr
  • total: 4 hr
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  • servings:
  • 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 hazelnuts, toasted and coarsely chopped
    • 1 ½ cups hazelnuts, toasted/skinned
    • ? 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 lg. egg whites
    • ¼ cup softened butter
    • Makes 1 cup, good for one 10-inch cake – split into 3 layers
    • 1 cup water
    • ¼ cup sugar
    • 2 Tbsp. dark rum or orange flavored liqueur (optional)
    • 1 recipe Swiss Buttercream (I used a simple buttercream, which I will also post)
    • ? cup praline paste
    • 1 ½ - 2 Tbsp. Jamaican rum (optional)
    • 4 lg. 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
    • 3 cups powdered sugar
    • 1½ sticks butter, softened
    • 1½ tsp vanilla extract
    • 2 Tbsp milk
    • 1 cup (4 ½ oz.) hazelnuts, toasted/skinless
    • ? cup sugar
    • line a jelly roll pan with parchment or tinfoil and lightly butter.
    • Good for one 10-inch cake
    • *I used cherry preserves of apricot*
    • ? cup thick apricot preserves
    • 1 Tbsp. water
    • Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake
    • **Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.
    • 6 oz. (good) semisweet or bittersweet chocolate, like Lindt
    • 6 oz. (¾ cup heavy cream
    • 1 tbsp. light corn syrup
    • 1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
    • ¾ tsp. vanilla
    • ½ - 1 tsp. hot water, if needed

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 2649 % Daily Value *
    • Total Fat: 186 g 286.46%
    • Saturated Fat: 81 g 407.36%
    • Trans Fat: 4 g %
    • Cholesterol: 3996 mg 1332.11%
    • Sodium: 1137 mg 47.36%
    • Calcium: 396 mg 39.61%
    • Potassium: 1294 mg 36.98%
    • Magnesium: 0 mg 0%
    • Iron: 21 mg 114.55%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 174 g %
    • Dietary Fiber: 7 g 26.72%
    • Sugar: 126 g
    • Protein: 69 g
    • Alcohol: 4 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 10 g
    • Vitamin A 120.36%
    • Vitamin C 25.42%
    • Vitamin D 83.25%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat33
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs8
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat9
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total11 oz-eq

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