Filbert Gateau with Praline Buttercream
The only ingredient I had to change was the small amount of flour in the cake. I also left the Xanthan Gum out (by accident!) as well as the alcohol (not by accident!). Everything else stayed the same. I do have to say that I didn't like the buttercream recipe. I have my standby Swiss buttercream recipe that I love, and this one didn't cut it for me. I also thought that the finished product was too sweet. I think I must like more bitter tastes, because everyone else who tried it loved it and thought that it had just the right amount of sweetness. I brought it to a church function, and everyone who tried it (non gluten free eaters), loved it!
We were also supposed to decorate the top of the cake with a beautiful piped design using the praline buttercream, but my house was literally 92 degrees, and the buttercream was separating inside my piping bag as I tried to make the design. Although, I could not use the buttercream on the top, I feel that I was able to elegantly substitute the design with a beautiful flower made from gum paste rose leaves, filled with toasted filberts (hazelnuts) in the center. I also used some leftover praline powder to mask the sides of my cake. It turned out beautifully and I may make it again with less sugar and my own buttercream recipe in the future.
This month, I am not going to post the entire recipe, but if you are interested in making it, the recipe originally comes from Great Cakes by Carol Walter.