Name: Praline Cake (Gâteau au Praliné)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 cups All-purpose flour; 1 cup Granulated sugar; 4 Large eggs; 1.5 cups Unsalted butter; 1.5 teaspoons Baking powder; 0.5 teaspoon Salt; 0.5 cup Milk (whole); 1 cup Praline paste; 2.5 cups Powdered sugar (confectioners'); 1 teaspoon Vanilla extract; 0.25 cup Chopped hazelnuts or praline crunch

Gâteau au Praliné is a classic French dessert, featuring a delicate sponge cake generously layered and frosted with a rich, nutty praline buttercream. This elegant cake embodies the sophistication of French patisserie, offering a delightful balance of sweet, toasted hazelnut, and caramel notes in every bite. It's a beloved treat often enjoyed for special occasions or as a luxurious afternoon indulgence.

Instructions

1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper. Melt 1/2 cup of unsalted butter and set aside to cool slightly.
2
In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat the 4 large eggs with 1 cup granulated sugar until light, thick, and pale yellow (about 5-7 minutes with an electric mixer). Stir in the vanilla extract.
3
Gently fold the dry ingredients into the egg mixture in three additions. Then, slowly fold in the melted butter and 1/4 cup milk until just combined, being careful not to overmix.
4
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
5
While the cakes cool, prepare the praline buttercream. In a large bowl, cream the remaining 1 cup of softened unsalted butter until light and fluffy. Gradually add the powdered sugar, beating until smooth.
6
Add the praline paste and the remaining 1/4 cup milk to the buttercream, beating on medium speed until well combined and fluffy. If the buttercream is too thick, add a tiny bit more milk, one teaspoon at a time.
7
Once the cakes are completely cool, level them if necessary. Place one cake layer on a serving plate. Spread about 1/3 of the praline buttercream evenly over the top. Place the second cake layer on top.
8
Frost the top and sides of the entire cake with the remaining praline buttercream, using an offset spatula to smooth it out. For a decorative finish, create swirls or use a piping bag.
9
Garnish the top and/or sides of the cake with chopped hazelnuts or praline crunch. Refrigerate for at least 30 minutes before slicing and serving to allow the buttercream to set.

Chef's Tips

•Ensure your cake layers are completely cool before frosting; otherwise, the buttercream will melt and slide off.
•For an extra layer of flavor and moisture, you can brush the cooled cake layers with a simple syrup (equal parts sugar and water, simmered until dissolved) before frosting.
•If your praline paste is very thick, gently warm it slightly in a microwave for a few seconds before adding to the buttercream to ensure it incorporates smoothly.