This was the other cake I served on my birthday party last Saturday: this month’s Daring Bakers challenge. The recipe was labour intensive but straightforward and everything worked out great. I used the ingredients of the buttercream recipe but I adjusted the procedure to produce a buttercream that didn’t have a potential of being a health hazards because of raw eggwhites. I mixed the sugar and eggwhites and heated them over hot water until they reached a temperature of 71Â°C (160Â°F). Then whipped them.
The most delicious part of this cake is most definitely the praline buttercream, in my opinion too good to be true 🙂 It tasted very much like my favourite cake in the Netherlands, hazelnut meringue. I’m not even sure how it is made exactly but is contains meringue and buttercream and hazelnuts….YUM!
I nearly didn’t taste the complete cake because I was too busy being hostess but in the end realized I didn’t even taste the cake. I liked it but I liked the plain buttercream better 😉 I still have a little bit left so if I have time I will be making some meringue to pair it with….
I kind of didn’t make the cake according to the rules made by this month’s host Chris of Mele Cotte. It should have had decoration of buttercream. Didn’t like that much, I’m not that good at piping and I don’t really like the look of it. I figured it would be ok since it was my birthday cake 😉 To compensate I used a cake ring so that some buttercream was at least showing he he!
I wanted to decorate the top with a little bit of gold leaf but the ganache was still to soft so I ruined the surface of the cake. Moments before my birthday guests arrived I had to come up with an alternative and used white chocolate petals that I made for my other cake. I think they made the cake look better than the gold leaf would have.
Check out the recipe at this month’s host Chris at Mele Cotte, you’ll find the recipe there too.
And for a list of all the other Daring Bakers check out this link.