Daring Bakers: Filbert Gateau OR as we called him, Strawberry Cinnamon Almond Cake with Pumpkin Seed Swiss Buttercream

This post should have really been titled: my manifesto for procrastination. I have begun to think of the last weekend of the month as Daring Baker weekend. Whatever is planned, I expect a few late nights or more likely very early mornings accomplishing the assignment.

Even though procrastination got me in hot water last month (lets say June didn't end until July 7th at our house), I really believe Daring Bakering is more fun at the last minute. The reveal feels like part of the whirlwind of baking. The post mortum write up seems like you were just back from fighting a war. (Battle Opera Cake anyone?)

But, full of guilt from missing the June reveal, I decided this month, I was not going to be stuck baking at that last minute. I was going to be the embodiment of proactive. (Just call me that baking super hero, Proactiva. Oh, wait, now I sound like that brand of yoghurt. Nevermind.)

So, one week after making the Danish Braid, my husband and I spent three odd hours making our cake. We decided to split responsibility for the cake in half so that we could get most of the cake accomplished during Belle's afternoon nap. With some babysitting courtesy my mom, the gateau was accomplished. And, what were the pitfalls? What were our successes? Ummm, can't really remember. My brain is inherently prone to forgetfulness about certain minutae of life, and the making of my Gateau is one of those things.

From the DB forum, I know that there are hilarious, sad, uplifting, etc stories abounding today. I have the barest sketch of the making the Le Gateau in my head. Chris from Mele Cotte was kind enough to allow a 1/2 recipe and we obliged her. I had a vague desire to make 2-3 mini-cakes, but Maybelle's Dad vetoed me. (Lesson learned from the labor of mini-cakes in the Opera episode.) We decided to use one cake pan and slice it with dental floss into cross-sections. Most of the recipe worked out AOKAY, excluding the nut brittle. We used almonds and pumpkin seeds and I think that we got the sugar to nut ratio a little off. Also, we used no liquer (due to expense) but we added cinnamon to the frosting, sugar syrup, and the ganache; and strawberries between the buttercream and whipped cream.

I must say the directions were quite long and even after two read throughs I didn't read the part about not including fruit in between the layers. I just figured in out after many comments about me breaking the rules. What kind of rule breaker are you if you don't realize you are doing it.

I enjoyed the cake--it was moister than the opera cake from a few months ago. It was a crowd pleaser to boot. Thanks DB and Chris.