Daring Bakers’ Filbert Gateau

filbert gateau Daring Bakers Filbert Gateau

This month’s Daring Bakers challenge came from Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy Daring Bakers Filbert Gateau by Carole Walter. I made this month’s challenge for the Daring Bakers twice! The recipe was quite a challenge to make in the summertime even in my air conditioned kitchen. The whipped cream, buttercream, and ganache kept melting in the heat! I made a filbert gateau with raspberry buttercream because I had one bag of hazelnut meal and not enough to spare to make a praline buttercream. AND I could not find whole hazelnuts anywhere! The second time I made the cake I used an 8 inch pan, but was still unable to cut three layers. I swear I did not deflate the egg whites! Maybe I wasn’t daring enough? Hmmm… All in all it was a good challenge, but the end result was just not my thing. I made it again just to be sure! I really learned a lot from making this recipe and it has given me tons of great ideas. Thank you Mele Cotte for a great challenge! You can find the recipe for the Filbert Gateau on her fantastic food blog.

My changes to the recipe:

1) I used an 8 inch springfrom pan.

2) I flavored the cake with raspberries.

3) I replaced the cake flour with 1/3 cup tapioca flour and 1/4 cup of rice flour with 1/2 teaspoon xanthan gum

4) I used the swiss buttercream recipe that was called for but added 1/2 cup whole raspberries and 1/4 cup seedless raspberry preserves instead of doing a praline (I ran out of hazelnuts!)

5) I used commercially ground hazelnut meal- 2 cups minus 1 Tablespoon.

silueta 200px Daring Bakers Filbert Gateau

Go find some more renditions of the Filbert Gateau by Carole Walter by visiting the Daring Bakers Blogroll.

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15 Responses to “Daring Bakers’ Filbert Gateau”

  1. That looks plenty daring to me! I did one of mine with a rasp filling, too. It looks beautiful.

  2. Your cake looks perfect. And you made it twice?? Hats off to you….

  3. What a beautiful cake! I think you did a stellar job – and raspberries…such a great idea!

  4. Beautiful cake!

  5. Looks beautiful! Great job!

  6. What made you decide to add/use raspberries?

  7. This looks so good! I am sure my nephews are thrilled with all the cake that has been in the kitchen lately…=)
    I love raspberry and chocolate together…what does the cake taste like? Is it a vanilla cake? I can’t access the recipe you linked while i’m at work, so sorry if the answer is obvious by looking at the original recipe.

  8. Your cake looks great and your efforts really shine through.

  9. looks amazing! berry buttercream sounds better than hazelnut to me anyways — and much more summery! also, your strawberry cake looks awesome too! (keep up the good work!!!)

  10. Mmm, your cake looks amazing! And the berry buttercream doesn’t sound so bad either!

  11. Your chocolate turned out amazing looking. And great idea with the raspberries. I bet it turned out delicious.

  12. Your cake looks great! I can’t believe you made it twice. You really are a Daring Baker

  13. This cake is company cake, as far as I am concerned. It is beautiful

  14. Great article the dark cake next to a red raspberry looks amazing you did a great job! now i’m hungry lol thanks for the info! Best Wishes!

  15. I am hoping to find out if you started another websit/blog & left this one. I miss you! We may be strangers, but you got me through the ‘early years’ in figuring out how to eat well gluten free. I did it for my kiddo, discovering that I had THREE intolerant to gluten & ME too! Still think hubby is, too (it’s in his extended family). I know you had baby #3 (way-belated congratulations!) and that’s when it got crazy for me–third bebe, so I wonder also if perhaps you just dropped this as priorities had to change. Anyhow, kinda curious & wishing you the best of life, Natalie. THANK YOU for doing this! Amy & crew (of 5 now)

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