Praline and Rum Celebration Gateau
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 10 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
1
- For the cake
- ½ cup butter
- ⅔ cup sugar
- 1 pinch salt
- 1 unwaxed lemon (finely grated zest)
- 4 eggs
- 2 Tbsps Rum
- 1 cup all-purpose flour (plus extra for dusting)
- 2 Tbsps Corn starch
- 1 tsp Baking powder
- For the filling
- 1 cup sugar
- 6 Tbsps water
- 5 egg yolks
- 4 Tbsps Rum
- 1 cup unsalted butter (scant)
- To decorate
- 1 cup Nut brittle (finely crushed)
- ⅞ cup cream (48% fat)
- 4 Candied cherry (halved)
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Butter a Frankfurt ring tin or a 23cm|9" tube tin and lightly dust with flour.
2.
Beat together the butter and sugar in a mixing bowl until light and creamy.
3.
Stir in the salt, lemon zest, eggs and rum until blended.
4.
Sift in the flour, cornflour and baking powder and stir until combined.
5.
Spoon into the tin and bake for 40-60 minutes until golden and cooked through. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
6.
For the filling: heat the sugar and water in a pan over a low heat until the sugar has dissolved. Increase the heat and bring to a boil. Remove from the heat.
7.
Whisk the egg yolks until light and fluffy, then trickle in the hot syrup, whisking all the time until thick and doubled in volume. Slowly beat in the rum until blended.
8.
Beat the butter until light and creamy and beat in the egg yolk mixture, a spoonful at a time. Cover and chill until thickened.
9.
Cut the cake horizontally into 3 layers. Spread each layer with some of the buttercream and reassemble.
10.
Spread the remaining buttercream over the top, insides and sides of the cake and sprinkle with the nut brittle, pressing it on lightly.
11.
Whisk the cream until thick. Spoon into a piping bag.
12.
Pipe decorative whirls on the cake and place a glace cherry half on each whirl.
