It is a Filbert Gateau with Praline Butter cream, a Carol Walter recipe from the book "Great Cakes." It was the July Daring Bakers challenge, and I made it as my mother's 86 birthday cake.On July first I joined "Daring Bakers" group of Bloggers after seeing Proud Italian Cook's June Daring Baker challenge of a Rum, Raisin and Ricotta Danish Braid. It looked so delicious, and the idea of more than a thousand bloggers creating the same new recipe challenge every month and displaying it on their blog seemed like a lot of fun!
I did not have the proper tip to decorate the top as directed, with the leftover butter cream used in the filling, and it was a very hot day when I was decorating the cake so everything was melting slightly, so I wasn't completely satisfied with my initial decoration. I decided to sprinkle some of the leftover praline paste crystals, crushed filberts and some chocolate jimmies on top.