Because of my busy schedule I forced myself to jump right into making this cake at the beginning of July. I was so ambitious, I decided to take it to a Fourth of July party where it was happily eaten.
I chose to use the Brazil nuts instead of almonds because of their availability and cost. I am always amazed at the fact that the nut alone is not very tasty, but makes for a delicious moist cake. The syrup and buttercream were infused with a coffee flavor, the syrup by adding coffee beans and coffee liqueur and the buttercream only liqueur.
In making some of the decisions about the buttercream, I thought I would try the same buttercream as from the Perfect Party Cake only to have it flop miserably! I tried the recipe as written and while it was usable, I was not pleased. Both came out rather waxy instead of creamy. Now, the thing I am wondering (and would love input on!) is the butter…before I have always used salted butter because it was available but recently found unsalted butter and have tried to use it in a number of things. I suppose I am wondering if I actually like the salted butter version of the buttercream instead of the unsalted. I know you cannot give me any input on what I liked or didn’t like, but maybe you can share your thoughts or experiences?
Instead of the fruit flavored jam, I decided to try using dulce de leche as a spreadable glaze. The ganache gave me a bit of trouble and I fought back by melting some chocolate chips and strirring them in in order to thicken it faster since more than 30 minutes had passed and I still had chocolate soup. I felt as though the ganache really overpowered the entire cake though. Because of my chocolate soup troubles, my time ran out and I could not decorate with the cream on top so I just sprinkled extra praline powder.
Overall, I was not overly impressed with the flavor and textures. But, it was a great challenge for me to practice the nut based cake and another buttercream recipe with the praline idea. I hope all of you enjoyed your cakes! I am posting this from the jungles of Peru and will not be able to visit nor comment on your blogs this month. Sorry!
Castana Gateau with Praline Buttercream is being served up for the July Daring Bakers Challenge. The Gateau was chosen by this months host, Chris from Mele Cotte. Please visit the Daring Bakers Blogroll to see what other Gateaus are being served up today!
Other Daring Baker Posts:
Apple Danish Bread – June 2008
Passionfruit Opera Cake – May 2008
Cheesecake Pops – April 2008
Dorie’s Perfect Party Cake – March 2008
Julia Child’s French Bread – February 2008
Lime Meringue Pie Stars – January 2008
Christmas Yule Log – December 2007
Tender Potato Bread – November 2007