Daring Bakers' Nut and Chocolate Gateau

Wednesday, July 30, 2008

Cashew Praline Gateau-Copyright©Tartelette 2008 First I would like to start this post by dedicating it to Sher from What Did You Eat? and fellow Daring Baker who past away last week. This past Sunday, a lot of bloggers honored her memory by cooking something from her site. We were in celebratory birthday mode on Sunday for my husband so I never got around to it. I did look through her desserts archives and noticed that a lot of them were previous Daring Bakers' challenges...so here is to you Sher, because I know we almost did have the same thought that a chocolate bath can't be such a bad thing after all! You are missed and loved all over the world. It is definitely strange without you around today, "reveal day", but I'll just come and say hey anyway.

Our host this month was wild red headed Chris from Mele Cotte who chose a Filbert Gateau with Praline Buttercream from "Great Cakes" by Carol Walter. I had the pleasure of meeting Chris in the flesh this month after many months of chatting over the phone, so you could say we are "friends". That did not stop me from telling her last night that I approached this challenge not as enthusiastically as I usually do. It's been around 100F (no kidding) and over almost everyday here, and very humid with thunderstorms almost every afternoons so making a cake while in the middle of another baking project did not make me jump up and down. Filberts (hazelnuts) are quite pricey here and the baking budget is pretty much well spent already. In July, I crave ice creams and fruits and I would probably not tackle a multi part "gateau' unless asked to. Oh wait! I was asked to, by Chris and B. needed a proper birthday cake too! The fact that Chris came to visit with a tote full of nuts (yeehaw) and other goodies also gave me another reason to roll up my sleeve and get down and dirty with this cake.

Cashew Praline Gateau-Copyright©Tartelette 2008
I am glad I did. The genoise part was light and flavorful, the praline buttercream perfectly balanced in sweetness and nuts and the chocolate ganache rich and delicious. I chose to go with cashews instead of hazelnuts in the cake, (although I prefer hazelnuts in all nutty things) did a cashew praline for the buttercream. One requisite was to use a layer of apricot glaze underneath the chocolate ganache but I am a very peculiar bird who does not like fruit messing with my chocolate (no dipped candied orange segments for me or chocolate-raspberry anything...can't stand it, there I said it), so I did a salted butter caramel sauce instead. I was going to use mango jam I had just made but change my mind at the last minute.

Since I was essentially making it for B's birthday and it was a small gathering, I baked and filled a 6 inch round cake and I still have a 8 inch cashew gateau ready to be used in the freezer (ah the possibilities!). I am glad Chris gave us many options to play around with because I used to the max to make a cake that everyone at the dinner table would enjoy. I left the liqueur out of the buttercream and used half a vanilla bean instead of extract. The soaking syrup for the cake was made with rum (per the recipe) with the addition of lime zest and lime juice. The chocolate glaze required corn syrup and I substituted honey instead to give a little flavor while I removed the alcohol part of it.

We did have to keep the cake round but decorations were left up to us as long as some of the buttercream made it "on" the cake. I almost read through that line without registering. As I was putting the decorations up on the cake, I stopped, "what was it again about the buttercream?" Gah...got to find its way on top somehow....Oh good, I just needed some "glue" to anchor the shards white chocolate bubble wrap! I dipped some cashews in caramel (dry sugar method) and played around with caramel strands too. I think everything "required" ended up in the cake, albeit modified since we could play around. Well, maybe not, I did skip the "clarified butter" and used just plain melted butter without an issue in my cake rising or changing in texture. Oh, oh...almost forgot, since we had the option of using of a layer of whipped cream with the buttercream, I prefered to opt out. There was just something rubbing me funny with whipped cream on buttercream on cake. I "love" buttercream you see so masking it with whipped cream would have been a shame in my opinion, especially with a praline buttercream.

This cake was like a little Christmas in July and I am glad there were outside forces helping me wrap my mind and time around making it. That's what I like about being a Daring Baker, that "may the making force be with you" attitude that make us dive in into big pools of butter, flour, sugar and/or chocolate at any given month! Thank you Chris for choosing a tasty cake and thank you Ivonne and Lisa for all the tremendous work done to keep it organised and civilised. Bake on!

Cashew Praline Gateau-Copyright©Tartelette 2008 With the heat and humidity the caramel strands lasted about 2 minutes. See...there is buttercream sneaking its way on the gateau!

Cashew Gateau with Praline Buttercream, adapted from Great Cakes by Carol Walter

Cashew Genoise
1 ½ cups cashew, toasted/skinned
2/3 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 melted butter, cooled

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. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside. Put the yolks in the bowl of an electric mixer, with the paddle attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.
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. Fold the yolk mixture to the whites. Pour the warm butter in a liquid measure cup (or a spouted container). 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. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. 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. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.
Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know 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. 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
1 cup water
¼ cup sugar
2 Tbsp. dark rum
zest and juice of one lime

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,lime zest and juice. Cool slightly before using on the cake.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1/2 vanilla bean, cut open and grated

Place the egg whites in a large 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). 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. 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. Remove from pan and with the whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. Set aside. 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. Keep the butter around 65F. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the vanilla bean seeds and mix for 30-45 seconds longer, until thick and creamy.Refrigerate 10-15 minutes before using.

Praline Paste
1 cup (4 ½ oz.) cashews, toasted/skinless
2/3 cup sugar

Line a jelly roll pan with parchment and lightly butter. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Salted Butter Caramel Sauce
See here (I used about 2/3 of a cup)

Ganache Glaze
6 oz. (good) semisweet or bittersweet chocolate
6 oz. (¾ cup) heavy cream
1 tbsp honey
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

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. Heat the cream and honey in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Add the vanilla. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake
Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes. Brush the top and sides of the cake with cooled caramel sauce, sealing the cut areas completely. Chill while you prepare the ganache.Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

Cashew Praline Gateau-Copyright©Tartelette 2008 Hellooooo there little slice :)

139 comments:

glamah16 said...

Cashews soinded like a great choice instead of pralines. I'm curiouis about the bibblwe wrap white chocolate. Excellent touch!

Vera said...

Helen, what a fabulous creation! And such a genius usage of the buttercream as the "decoration"! I regret I haven't used my buttercream as a glue only for something stylish... Oh, well... Next time.

Dharm said...

Helene, as usual your cake looks wonderful and the decorations even better! I'm Perpetually in a High Heat, High Humidity environment so at least you now know how I feel ...!! :)

chefectomy said...

I am constantly amazed at what you produce Tartlette. And the photographs are simply stunning.

--Marc

morgana said...

You always surprise me. Beuatiful, prefect and original presentation. I love it!

cookemila said...

magnificent.
I was with eyes glued to the screen.
Simply delicious

Manggy said...

Oh, WOW. That is fantastic. I love the slick chocolate surface too :) I can't believe you don't mix chocolate and fruits!!! :P
I'm glad you pulled through despite the heat, Helen! It's really beautiful!

Y said...

Very pretty cake, Helen! I used the requisite buttercream as glue too ;)

Peabody said...

Mmm, cashew...I am sooo loving that!

Tanya said...

Stunning! Love all the garnishes you made for the top.

Jen Yu said...

Great job, and gorgeous as always. You really take the cake, H :) I always love to read what you REALLY think! There, I said it! ;) hee hee.

Rachel said...

Pretty cake, prettier decoration and love the white chocolate bubble wrap

Katie said...

Your cake looks stunning. I love the white chocolate bubble wrap decoration. It really gives it that extra elegant touch.

Katie said...

Your cake looks stunning. I love the white chocolate bubble wrap decoration. It really gives it that extra elegant touch.

zorra said...

Wooooonderful! I wasn't happy with the choice, but once I did it, it was delicous!

Rosa's Yummy Yums said...

A stunning cake! Very pretty and ever so perfect! I love the decorations...

Cheers,

Rosa

Kelly-Jane said...

Lovely as always :)

Lis said...

You can never go wrong with cashews! Probably the only nut that I can't pass up if offered. :)

The cake is gorgeous, love the bubble wrap effect!

xoxo

Suzana said...

Helen, your cake looks wonderful, as usual! And you are right - it does smell like Christmas! Well done.

Christy said...

Helen, how did you make the white chocolate bubble wrap? I've read about that before but had no idea it could turn out so perfect...until I saw yours!! Beautiful cake and amazing presentation!

joanne at frutto della passione said...

Just beautiful and so tempting, but I think I may wait for winter!

KJ said...

Gorgeous, as always. I have never made a cake with cashews. they would never make it that far. They are my favourite snack :}

linda said...

Love the decoration, especially the white chocolate bubble wrap...creative idea!
Made this cake for my own birthday party :)
Happy belated birthday to your husband.

Chris said...

Your cake looks fabulous! Cashew...This wild redhead is *starry eyed*! :) Thanks for everything...the challenge, the chats, letting me vent, etc!

Kim said...

Stunning cake Tartelette! And seeing that I am a fan of Cashews and caramel,I would like to say hellooooo there little slice. Wonderful as usual!

Ann said...

Totally awesome, Helen! I love your decorations and I am intrigued by the idea of using cashews.

Cakelaw said...

Love it! Especially the decorations - white chocolate "bubble wrap" is new to me.

Laura Rebecca said...

WOW. Your cake is simply stunning. I'm speechless. (Um, "typeless"?)

una donna dolce said...

I love your chocolate bubble wrap! i tried making corkscrews like those on your other cakes for this challenge, but I couldn't get them to work. However, I have a very unsteady hand, so that was probably behind it.

Lydia (The Perfect Pantry) said...

As always, your photos make me want to eat something I mostly would not crave. But, heat or no (and it's humid here in RI, too), I would serve that cake in a heartbeat, and probably would sneak a little slice for myself.

Veron said...

Yummy! When you come visit, let's play with sugar. Love your decorations. I blasted the air-conditioning at my house when I took out the buttercream because it was so darn hot in the house too.

breadchick said...

You know Helen, just when I don't think I'll see anything lovelier than the last incredible creation you posted about you go and raise the bar even higher!!

That white chocolate butter cream is unreal!!

Lovely dedication to Sher.

culinography said...

Nothing short of spectacular as usual! :)

Mandy said...

beautiful creation, as always, Helen. Also notice the header change!

Bridget said...

Absolutely amazing!!!

Chelle said...

Beautiful as always!

Jeanine said...

Your cake sounds delicious, but looks AMAZING! Well done!

VeggieGirl said...

A work of art!!

Lucy said...

Ooooh My, just absolutely beautiful!

prettytastycakes said...

ooh...love the flavor combination of cashew/salted caramel! i always look forward to seeing what you've come up with!

Eileen said...

As usual, your dessert and photos are spectacular.

Eileen (passions to pastry)
www.livingtastefully.com

Half Baked said...

Salted butter caramel and cashews..say no more! Your cake looks amazing. I love your caramel nuts on top!! Lovely job:)

Erik - Baking in Oregon said...

Salted Butter Caramel Sauce?! You're killing me! I want a do-over. Your cake looks great, as they always do.

Lesley said...

Siiiiiii joli. Si si si joli. Et j'aime l'addition des noix de cajou, bonne idee!!!

chriesi said...

wow...i mean WOW

Sweet Tooth said...

I also went for 6 and 8 inch cakes. Isn't the six inch one nice?

Good that you made it despite the weather.

Alexandra

Aran said...

Oh Helen... it looks absolutely gorgeous!!

Sonya said...

BRAVO!!!...je suis éblouie...BRAVO!!!

genkitummy said...

i love your decorations! i like how you snuck in the buttercream frosting. :)

Elra said...

"I "love" buttercream you see so masking it with whipped cream would have been a shame in my opinion, especially with a praline buttercream".
Ha...ha...ha... Helen, I am just the opposite! I hate butter cream and prefer heavy cream instead!

cindy* said...

beautiful helen! i would buy a cake like this.

noble pig said...

Okay, your's is the most beautiful one I've seen. You are so talented!

Speedbump Kitchen said...

Very nice, I love the nuts and white chocolate!

My Sweet & Saucy said...

I love the presentation! The honeycomb accent on top is fantastic!

Kelly said...

Beautiful cake as usual. I agree, it's such a shame to mix chocolate and fruit. Love both separately but not together...ever! Great idea to use salted caramel in place of the apricot glaze.

Ivy said...

It's so thoughtful of you to dedicate your post to Sher.

The cake you made is out of this world. Everything about it so elegant and gourmet. Of course this does not surprise me, Everything you do is amazing. :)

Alexa said...

Such beauty in a slice. Your cake is perfect...

Erin said...

Your cake turned out so beautifully! The cashew genoise sounds great- I bet my husband would have loved that!

madcapcupcake said...

I love the idea of using salted cashews - it must have been so delicious! and such a work of art, truly beautiful cake :)

jillian said...

Absolutely beautiful! I love how you slice it cut with such precision. And I am the opposite, I add fruit to my chocolate whenever possible :)

sleepingbearinthekitchen said...

As always no disappointment on this visit. Helen it is gorgeous!!!

Marce said...

I love the chocolate bubble wrap decorations, I need to remember to try that sometime because it must be really fun to do.

Lori said...

just beautiful as usual. I always come to your site first when it is DB reveal. THen I head over to Ivonne and Lis and then its anywhere from there. Very stunning.

Laurie said...

Beautiful, beautiful, beautiful!! I love the use of cashews, it lends to such pristine color! The decorations are perfect..Gorgeous as always! :)

Judy @ No Fear Entertaining said...

Your cake decorations are just beautiful. Trying to do this in the heat of summer was a real challenge!

Anjanette said...

Beautiful cake, Helene! You and so many other DBers really raise the bar for us.

nicisme said...

I think you are deliberately trying to torture me with the caramel sugar strands.
It looks I N C R E D I B L E !

Courtney said...

your cake is a masterpiece, great job!

That Girl said...

Sounds like one hot party!

Katie B. said...

Gorgeous as always! Fantastic job!

Merav said...

Gorgeous yet again!! LOVE the white chocolate bubble wrap, I think I may have to try that!

the italian dish said...

When I saw what the Daring Baker's Challenge was, I couldn't wait to log on to your blog and see what you did with it! Bravo! It's absolutely beautiful and what a challenging recipe!

PheMom said...

Perfectly gorgeous!

shellyfish said...

I'm so glad you did make it, because it's just beautiful! I love looking at your challenges for inspiration!

syrie said...

You are brilliant!

rainbowbrown said...

Oh nice job filling that last requirement. It's lovely, as always.

Gina said...

Mmm, I love cashews so I bet that tasted wonderful! Beautiful cake. I love your adaptations. :)

MaryMary said...

I am speechless--your decorating and photos are stunning! Great job!

Camille said...

Just gorgeous! Salted butter caramel sauce sounds heavenly.

Jenny said...

So tomorrow you are sending out an email to about 50 of us, probably more, detailing how to make chocolate bubble wrap, aren't you? Or will this be a dedicated post, all on it's own?
While I did not enjoy my cake, I think I would have loved yours, with that salted butter caramel sauce and the cashews. Sorry, I know I said I wouldn't drool on your blog anymore but you start it!

Jackie said...

wow! beautiful presentation! I need to check your site more often as it all looks so inspiring!

Dayna said...

Very, very lovely.

Aimée said...

What a good sport you are! THIS is a huge baking project on it's own yet you made it "on the side" of another one. Force or no force, you are a baking Jedi!

Oakley Rhodes said...

I love the wee slice! So precious! Your candy wire is absolutely beautiful. Spun sugar is one of the best decorations possible.

Elle said...

The slice at the end could grace any find restaurant, it is that beautiful and well made. My Sweetie would have loved this one with the cashews. Bake on!

kitten said...

wow, wow, wow ! just amazing.. from the salted butter caramel sauce, the caramel strands, the white chocolate bubble wrap shards.... i just loved your cake !!

Snooky doodle said...

I m always amazed by your talent. Great photots too. Thank for visiting my blog. Means alot to me.
Nat

Cynthia's Blog said...

So dainty. I love the sugar work. You are inspiring.

Mobula said...

OHHHHH!!!!

Simply delicious!!!

ana

marion said...

Fantastic !!!
I'm out this month but I can see everybody enjoyed baking( and EATING) that cake.
Beautiful. Absolutely beautiful !

pixie said...

As usual, it's eye-catchingly beautiful! Bravo!

pixie said...

As usual, it's eye-catchingly beautiful! Bravo!

pixie said...

As usual, it's eye-catchingly beautiful! Bravo!

culinarytravelsofakitchengoddess said...

I love the idea of using cashew nuts, fabulous.

Wonderful cake and photography as always :)

Mitzy said...

WOW, your cake looks so amazing, perfectly decorated!

Pam said...

Helen, great job as usual. Love your decoration and flavors. Your photography is amazing as is your writing. I admire all you do. BTW if you need a recipe tester I am here.

Tartelette said...

Thank you all for your comments! I will try to come visit over the week.
Elra: I'd rather have whipped cream than buttercream but since it was a requisite I used it. Turned out woderful!

Janna said...

My mouth is still hanging open. You are a rock star.

Venus ~ Vi said...

Stunning and fabulous creation!

Anonymous said...

Beautiful presentation....This cake is probably a bit too advanced for me to try, but I'm very curious so maybe one of these days, if I have enough confident, I will definitely try this out!

Sherri said...

Cashews! Aren't you smart! Looks A-MA-ZING! It' so pretty- I would have felt guilty eating it:)

farida said...

Your cake looks beautiful! It is so nice of you to dedicate it to Sher.

Faery said...
This comment has been removed by the author.
Faery said...

More than beautiful

Eat4Fun said...

Your cake looks beautiful! I like your cashew caramel spikes decorating the cake.

Also, thanks for commenting on my blog. :-)

The gallery of kitchen pictures "after the challenge" would be hilarious... but I'm probably the only messy one in the group.

Kevin said...

Your cake looks great! I really like the sound of the cashew praline!

creampuff said...

So beautiful! What am I going to do without you for 3 weeks????

creampuff said...

So beautiful! What am I going to do without you for 3 weeks????

Hannah said...

I should have known that you would whip out something jaw-dropping and incredible, and yet your creations always manage to stun and awe me. Truly, this cake is beyond words. And those darned caramelized hazelnuts...! Some day, if we ever meet, you must show me the proper way to make them. ;)

Jaime said...

absolutely stunning cake! i love fruit and chocolate - we're total opposites! :)

culinarytravelsofakitchengoddess said...

There's an award for you on my blog Helen.

Clumbsy Cookie said...

So so beautiful Helen! Cashwes, citrus AND salted caramel, yummmm! I like the white chocolate decorations. Happy birthday to B!

BC said...

Your cake is fabulous. I love the bubblewrap decoration.

The heat and humidity had parts of my cake sliding but it was much appreciated.

Natalie... said...

Mmm wow yours looks delicious, the layers look perfect!!
Yum Yum

JennDZ - The Leftover Queen said...

Looks beautiful! What a lovely birthday cake! :) The cashew genoise sounds really fab - I think it is the only one I saw like that! As always, gorgeous cake!

Deborah said...

As always - yours is one of the prettiest out there! Gorgeous!

ericka said...

I am forever inspired by your creations and photos...this cake looks scrumptious...I am a bit intimidated to try making something so fantastic!

Jen said...

Your cake looks gorgeous. It's interesting thought that you didn't do the apricot glaze but put lemon and lime in the sugar syrup-- isn't this mixing fruit and chocolate?

Tartelette said...

Jen: since it's soaking in the cake, I did not feel it as much as I would have apricot. To me, lemon and lime are more of an accent since I don't really eat them like I would an orange or an apricot.

Mallory Elise said...

hmm, encroyable, comme d'habitude. je suis jaleuse. tee hee. Je me suis installe dans une nouvelle maison (nouveau ville aussi) mercredi et j'ai 3 autres dans ma maison qui je peux cuisiner pour! woo hoo!

mr.sound and mrs.sound said...

whoa! There is no doubt that this is a very tasty cake. yummy!
www.foodista.com

*fanny* said...

Hélène, love the 'beehive'. so so adorable.
xx fanny

Christine said...

Yum cashews! Your cake is beautiful and so is your presentation!

Candace said...

Gorgeous job as usual! Kudos for making the sugar strands in such a humid climate!

Maggie said...

The salted butter sauce is pure genius! I really don't like that tart fruit with chocolate in cakes either.

Anamika:The Sugarcrafter said...

dear tartelette
you know the beauty of making the faisselle ! you relived the memories of the past..the good old days and the beauty and the taste of the faisselle shone all over you....a nice post and may you treasure it always....thanks for sharing the recipe !

Mary said...

I never thought about using cashews! Your cake looks absolutely lovely and I love the white chocolate bubble wrap.

silverrock said...

Wow... one word, amazing. I am always astounded by the presentation of your baking creations and this is no exception. I love the spun sugar filberts and the beautiful white chocolate "bubble-wrap" deco. Delightful!

strawberriesinparis said...

perfectly gorgeous helen!!

Alev said...

Helen

You are rock. Your cake is amazing !

mickymath said...

bravo, quel superbe blog!

SweetDesigns said...

Wow..is that amazing!! Simply wonderful!

steph- whisk/spoon said...

looks delicious, an di'm sure it was with those modifications!! salted butter caramel--yum! (i can't stand fruit and chocolate either...what a bad idea...who came up with that?)

Lisa Michele said...

Oh wow, that gateau is a thing of beauty. I LOVE LOVE LOVE cashews, so I'm attempting not to drool here. If you don't mind, I might pilfer that for an upcoming dinner party!

That said, I see the muggy monster hit you too. You must try that green apple ice recipe, as it's SO incredibly refreshing. I've been spooning it into a cup like a snow cone during the humid heat waves, and it takes that 'sluggish' edge off.

Lauren said...

Oh, Wow! Your cake is beautiful! I love your design!

Judy said...

Another amazing recipe!! It looks fabulous. I'd like to ask a question of you. I'd really like to have one of the Brigitte-Keks cookie cutter. Do you have any idea where I may start looking? I'd appreciate any help you can give me. I live in CO so would shipping cost an arm and leg if I ordered one from Amazon?

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語‧,最一件事,就。好,你西.........................................................................................................................................................................................

Anonymous said...

Hi - this looks excellent! If I make the cake 1-2 days ahead, should I brush it with the syrup after baking (before I put it in the fridge), or just prior to assembly? Also, would you recommend making the caramel and buttercream a day ahead and then assembling on the day of the dinner? Thanks for the recipe and feedback - very excited to try it!!

Tartelette said...

Anonymous: I'd wait until the cake is about ready to assemble to brush the layer with the soaking liquid.
Regarding the caramel: if you are talking about the one for the decorations, I'd also wait until the day you plan to serve the cake to make them.
For the buttercream, that depends on how busy your schedule already is. You can make it a day ahead and bring it back to room temperature before using it or simply make it when you are closer to assembly.
You can also make it up to a week in advance or/and store up to three months in the freezer.

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