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Praline (Hazelnut) Buttercream | ||
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Dividing a round
white butter cake into three layers, and spreading each layer with silky
smooth praline (hazelnut) buttercream creates this cake. The cake
finished using the same praline buttercream and sided with ground hazelnuts.
Whole hazelnuts are used to accent the delicate shell border
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Serves: 8-10 | ||
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Serves: 6-8 | ||
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Serves: 15-20 | ||
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Serves: 24-30 | ||
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Serves: 40-50 | ||
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Serves: 80-100 | ||
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This
cake, as with all butter cakes, should be served at room temperature.
If the cake has been refrigerated it should be removed from the refrigerator at least one hour before serving. This allows the butter, which is present in the body of the cake, to soften and moisten the “crumb” of the cake. |
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After serving the remaining cake should be refrigerated with cut sides of the cake covered with wax paper to assure freshness. | ||