Daring bakers was hosted by Chris of Melecotte, when the challenge was revealed, I was happy but Butter cream and piping are not something I have just done once in the Opera Cake Challenge.



I followed the recipe and did not use the alcohol. I used 3 8 inch pans instead of making one and then cutting it. I loved this challenge, I made it on my Birthday and we all loved it. Loved the nutty taste of hazlenut. Ok I skipped piping I am really bad at it I tried and it looked horrible so just decided to decorate the cake with some toasted hazlenuts dipped in yummy chocolate.



Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter - 100 – 110 degrees

1. Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.
   
2. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.
   
3. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.
   
4. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
   
5. Add the yolk mixture to the whites and whisk for 1 minute.
   
6. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
   
7. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.
   
8. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.
   

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

1. Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage).
   
2. Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time.
   
3. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
   
4. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
   
5. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*
   
6. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
   
7. Refrigerate 10-15 minutes before using.
   

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

1. 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.
   
2. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning.
   
3. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly.
   
4. When the sugar is completely melted and caramel in color, remove from heat.
   
5. Stir in the nuts with a wooden spoon and separate the clusters.
   
6. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.**
   
7. Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle.
   
8. 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.
   
9. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.
   

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

1. 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.
   
2. 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, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

1. Blend vanilla and liqueur/rum together and set aside.
   
2. 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.
   
3. 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 ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!
   

Assembling Cake

1. Cut a cardboard disk slightly smaller than the cake.
   
2. Divide the cake into 3 layers and place the first layer top-side down on the disk.
   
3. 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.
   
4. Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake.
   
5. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
   
6. 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.
   
7. Refrigerate to chill for at least 30 minutes.
   
8. 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.
   
9. 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.
10. Chill while you prepare the ganache.
    
11. Place a rack over a large shallow pan to catch the ganache drippings.
    
12. 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 cake’s 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.
    
13. 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”.
    
14. Let the cake stand at least 15 minutes to set after glazing.
    
15. To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip.
    
16. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.
    
17. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish.
    
18. Refrigerate uncovered for 3-4 hours to allow the cake to set.
    
19. Remove the cake from the refrigerator at least 3 hours before serving.
    

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.



Click here to view what the other fellow Daring Bakers did

Chutneys are always there at home. Be it to make a quick bhel, make a sandwich or put in yogurt and have. I have two kinds of Hari Chutney, one which mom makes with pudina and the one I prefer or make a milder one with just coriander leaves.

Pudina Chutney - Mama's Chutney



Ingredients:

1 bunch fresh coriander leaves
1/2 bunch fresh pudina leaves
1 medium onion
5-6 green chilies
1 tsp jeera / cumin seeds
1 tsp coriander seeds
sugar as per taste
lime as per taste
salt as per taste

Method

1. Wash the greens and green chilies well.
   
2. Grind all the above together using as little water as possible.
   
3. Check seasoning.
   
4. Keep in fridge in an air tight container.
   

Green Chutney



Ingredients:

1 bunch fresh coriander leaves
1/2 onion
3-4 green chilies
sugar as per taste
lime as per taste
salt as per taste

Method

1. Wash the greens and green chilies well.
   
2. Grind all the above together using as little water as possible.
   
3. Check seasoning.
   
4. Keep in fridge in an air tight container.
   

Khatta Mitha Chutney - Sweet and Sour Chutney



Ingredients
1 cup tamarind
1/2 cup Gur / Jaggery
1 tbsp red chili powder
1/2 tbsp black pepper powder (Optional)
1 tbsp cumin powder (optional)
black salt as per taste

Method

1. Wash the tamarind well.
   
2. Boil the tamarind in jaggery in 2 cups water
   
3. Boil for about 7-8 minutes.
   
4. Cool it to room temperature.
   
5. Grind this mixture in a mixie or Hand Blender.
   
6. Strain the mixture.
   
7. Boil the chutney to get right consistency.
   
8. Add the red chili powder, black pepper powder, cumin powder and salt.
   
9. Cool completely.
   
10. Keep in fridge in an air tight container.
    

This is the easiest and kid friendly sweet. You can use and flavours and any fruit. I have tried mixed berries, pineapple, strawberry and now raspberry. All have been loved by all.

This is my contribution to the Sweet Series - Cool Desserts hosted by Mythreyee of Paajaka Recipes.

Ingredients
2 packets raspberry jelly/ Jello
1 and 1/2 cup fresh raspberries
400 gms fresh cream
8 tsps sugar

Method

1. Make the jelly as per the packet directions. While dissolving the jelly crystals add the sugar too.
   
2. Let the jelly set in the fridge.
   
3. Once the jelly is half set, add the cream and beat well.
   
4. Add 1 cup raspberry and mix well.
   
5. Allow it to set in the refrigerator completely.
   
6. Garnish with the remaining raspberries and serve.
   

Cabbage is patta gobi in Sindhi. This is my husbands grandmothers (who we all address by mummy) recipe, I have heard that she was great cook and some of her recipes have passed down generations. I am privileged to be able to make them now. This is a quick and yummy curry normally had with chapati, roti, phulka. But try having it with bread it just soaks up the gravy and yumm. The gravy is runny like soup or rasam and the bigger the vegetables are cut the better. The veggies should have a bite to it and should not be overcooked. This is a tangy gravy with the tomatoes and yogurt if you don't like it very tangy just reduce the amount of yogurt.


Ingredients
1/2 cabbage separate each layer and keep them as big as you like.
1 carrot, cut to 1 inch wedges
10 beans, cut to 1 inch pieces
1 potato, cut to 1 inch wedges
1/2 cup onion, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 big tomatoes
2 green chilies
1 inch ginger
1 cup yogurt
fresh coriander leaves for garnish
salt to taste
1/2 cup water

Method

1. Puree the Tomato, green chilies and ginger together.
   
2. Heat 2 tsp oil in a pressure cooker and fry the onions till golden brown.
   
3. Add the spices like coriander powder, red chili powder and turmeric. Mix well and cook will oil separates.
   
4. Add the tomato puree and cook till oil separates.
   
5. Add all the vegetables and mix.
   
6. Beat the yogurt well, add it to the cooker.
   
7. Add 1/2 cup water or more if required. Add salt.
   
8. Give 1 whistle. (Big Cookers just one whistle is enough, I have a smaller one and give 2 whistles, The vegetables have to have a bite to them and should not be overcooked)
   
9. Open, adjust consistency, boil if you want to dry it out or add more water and give it a boil for more gravy.
   
10. Check seasoning, garnish with coriander leaves and serve.
    

Other recipe from Mummy
Dhass Karela

Back to Sindhi Recipe List

This goes to Srivalli's Curry Mela.

Bhinda in Sindhi is Okra, Ladies Finger. I always loved Bhinda in any form but my fav. were fried Bhinda with phulka. Bhinda always reminds me of that one evening when I fell asleep doing my Hindi Homework without having dinner. I woke up in the middle of the night very hungry and even at that hour mama cooked food for me. There was nothing ready so she fried the bhinda and made phulka, every time I remember that I realize the unconditional love mothers have for their children is something that no one will ever understand other than a mother. She still even at this age pampers me the same way.

Sindhi's Love frying most vegetables, but times have changed and due to health reasons there are many who avoid frying. For the authentic Sindhi recipe you will have to deep fry the bhindas before adding them to the gravy. I cook it in the gravy instead. The fried version does taste delicious any day but not so healthy. I have both versions below.

Ingredients
250 gms Bhinda - Okra
2 onions, chopped
2 tomatoes
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method
Bhinda Preparation

1. Wash the bhinda's well.
   
2. Dry them completely using Kitchen towel.
   
3. Cut the ends and discard.
   
4. Cut the Bhindas in one inch pieces. Keep Aside
   
5. For deep fried version: Deep fry them in medium heat in batches till they are soft and cooked well. Do not over cook them. If you like them to be crisp just increase the heat to high in the last 2 minutes of cooking and then remove and drain. Keep Aside. The Crisp version can be eaten just as it is mixed in little salt.
   

Gravy Preparation

1. Puree the tomatoes, ginger and green chili together.
   
2. Heat 1 tsp oil in a pan.
   
3. Add the onions and cook on medium low till they are translucent.
   
4. Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
   
5. Add the pureed tomatoes. cook till the oil separates.
   
6. Add the Bhinda's and salt. Mix well.
   
7. If using fried bhindas, cover and cook on low for 5 minutes for the flavours to mingle. Do not over mix.
   
8. If not using friend Bhindas, cover and cook for 15 minutes or till the bhindas are cooked completely. Keep Stirring in between.
   
9. garnish with coriander leaves and serve along with Khichini, Boondhi Raita and papad.
   

Back to Sindhi Recipe List

We make this Raita very often. Once you have the Boondi ready its made in a jiffy.

Normally many would soak the Boondi in water for some time to soften it and then add to the yogurt, but I like mine crisp so add it at the last minute just before eating. My husband likes it soft though so I make the yogurt mixture, divide it in half and then soak the boondis in it for half an hour. And then add mine later just before eating.

Ingredients
2 cups plain yogurt
1/4 cup milk
1/2 tsp red chili powder
1/4 tsp cumin powder
1/4 tsp chat masala (optional)
salt to taste
3/4 cup Boondi
2 tbsp fresh coriander leaves

Method

1. Beat the yogurt well, add the milk and beat again.
   
2. Add the spices, red chili powder, cumin powder, chat masala and salt. Mix well to combine.
   
3. store in the fridge till serving time.
   
4. 
   
   • If you like the Boondi soft soak it in some water for 10 minutes, then drain and press gently between hands to remove excess water and add to the yogurt mixture.
     
   • If you want to skip the above step and still want the Boondi to be soft, you can add it now and let it sit in the yogurt mixture for 1/2 hour.
     
   • If you want it crisp like I want, add it to the yogurt mixture just before serving.
     
   
   
5. Garnish with coriander leaves and serve.
   

I joined the Taste & Create, I loved the idea of this event where we are paired with someone different every month and have to cook from each other. I was paired with Swati of Chatkhor. I love Swati's spirit and the way she can make us smile..Laugh at times. I tried her Paneer Jalfrezi, since I love Paneer and had never tried or eaten Paneer Jalfrezi before.



I loved this recipe and could not have enough of it, did not make any changes to it, just halved it. You can get the original recipe by clicking on the link above.

Thank you once again Swati, this one is in my Paneer recipes list now.