Daring Bakers: Macadamia Gateau with Praline Buttercream

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. **Remember extremely hot mixture.** 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.Raspberry Glaze

Good for one 10-inch cake2/3 cup thick raspberry preserves1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.Ganache Glaze

Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake**Ganache can take on many forms. While warm great fudge sauce. While cool or lukewarm semisweet glaze. Slightly chilled can be whipped into a filling/frosting. Cold & solid the base of candied chocolate truffles.6 oz. (good) semisweet or bittersweet chocolate NOT LINDT! (it has barley malt!!)6 oz. ( cup) heavy cream1 tbsp. light corn syrup tsp. vanilla 1 tsp. hot water, if needed

Measure the vanilla and put it aside.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 corn syrup 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. Carefully blend in vanilla mixture. If the surface seems oily, add 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesnt thicken, refrigerate for about 5 minutes, but make sure it doesnt 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 -inch thickness of the remaining buttercream. Cover with of the whipped cream, leaving -inch border around the edge of the cake.

Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.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.Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight.

Cut a slight bevel at the top to help the glaze drip over the edge.

Brush the top and sides of the cake with warm apricot glaze, 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 cakes 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.To garnish the cake, use the leftover buttercream in a design on the top of the cake.