The toasted hazelnuts were then stirred into melted and caramelized sugar and then cooled until they turned brittle. They were then broken into pieces.
It was hard to resist the temptation into nibbling some of these. They were then powdered and stored. The buttercream was also made on the very same day as I did the praline. I had no problems with my buttercream this time (**touch wood**). It came together the first time..there was no curdling and the texture was just right. So much for a tiresome first day.
I baked the cake, made the sugar syrup and apricot glaze the second day. The cake rose well..the texture was again good and I had no problems slicing them into three layers. I was apprehensive of this the most! While the cake was cooling the ganache was made. Liquer was avoided in regard of a couple of kids who would be eating it as well! The piping was difficult considering my skills and like I said the boys liked it..So there!!!
The buttercream piping was melting before it was sliced into. This was a nice cake mainly for it not being over sweet although a lot did claim it to be too sweet in the forum.
The only leftover that got to be captured
My moments with the challenge
1 I love hazelnuts and I love chocolate and this is a heavenly combination.
2 Decorating with the buttercream was a nightmare where I had several instances of the need to dislodge the chunks in the piping tip
3 Sometimes greasing and flouring your pan does not work..hence lining paper will be used to avoid a tussle to get the cake out..
4 Will make it if there is an occasion and if there is an army to clean the kitchen afterwards.
Ok..now my cake isn't a stunner but it is taste wise!!!
Here's the recipe.
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