Espresso Ice Cream : Coffee lovers Delight

We came across this sinful sweet delicacy at one of our friends place when they invited us for dinner. I am talking about 'Coffee Lovers Delight' an icecream flavored with coffee with lots of almonds and choclate. We came to know that we can get this icecream at very famous icecream parlour known as 'Cold stone'. After that whenever we eat icecream outside we make sure that it should be only coffee lovers delight :) As soon as i saw this recipe on foodnetwork I knew i have to try this. And the result was very close to the original taste. We both simply Love it !!!
Here is the recipe :

Ingredients:
Half and Half: 3 cups
Egg Yolks: 6
Sugar: 2/3 cup
A pinch of salt
Coffee Liquer(recommended: Kahlua): 1 tbsp
Pure Vanilla Extract: 1 tsp
Ground espresso coffee beans: 2 1/2 tbsp ( i used instant coffee)
Roasted Almonds chopped: 1/4 cup( optional)
Chocolate chips : 1/4 cup(optional)

Method :

1. Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise
2. Meanwhile , in the bowl of an electric mixer beat the egg yolks, sugar, and salt until mixed.
3. Slowly add the hot half-and-half until combined
4. Wipe out the pan and pour the mixture back into the clean pan.
5. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
6. Pour the cream through a fine-meshed sieve into a bowl.
7. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
8. Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions.
9. Mix in the chopped almonds and chocolate chip , spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Butterless Pistachio Orange Melbas

One day I was just looking around for some interesting recipe on 'Foodnetwork' , when i came across this fantastic cookie recipe. It drew my attention more because they were butter less. So without giving it a second thought i tried this recipe and I'm glad i did. These may be some of the best tea cookies I've ever made. They are light, not too sweet and simply crumble in your mouth.
So here is the recipe :
Ingredients:
All purpose flour: 1 1/2 cup
Salt: 1/4 tsp
Sugar: 1 cup
Finely grated zest of 2 orange
Eggs: 4
Unsalted pistachios: 1 cup
Unsalted butter, softened, for greasing pan

Method:
1. Preheat the oven to 350 F and Brush a 9 by 5-inch loaf pan with butter and dust it with flour.
2. Whisk the flour and salt together in a bowl.
3. In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color.
4. Beat the eggs into the sugar with a hand mixer until blended.
5. Stir in the flour mixture to make a smooth, sticky but pourable batter.
6. Stir in the pistachios.
7. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
8. Bake until the loaf is lightly browned and pulling away from the sides of the pan and the skewer inserted should come out clean, about 40 to 45 minutes.
9. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
10. Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 375 degrees F.
1. Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch.
2. Lay the slices flat on 2 baking sheets and bake until brown, 20 to 25 minutes.
3. Let stand overnight or for at least 12 hours on a rack to cool and crisp up.
4. Store in a well-sealed jar

Moist Eggless : Banana Pecan Muffins

Was just looking into my recipe folders and found these muffins sitting idle there since a very long time. So I thought i should do some justice with them and introduce them to all you lovely bloggers :)

Since my parents don't eat egg I am always in search of good eggless recipes. And these are one of my favorites. So here is the recipe :

Ingredient:
All Purpose Flour: 1 cup
Baking Powder: 1 tsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Bananas: 3
Brown sugar: 1/2 cup packed
Melted butter: 6 tbsp
Vanilla Extract: 1 tsp
Pecans: 1/4 cup ( you can use any nut of your choice like walnut)
Nutmeg Powder: 1/4 tsp


Method:
1. Preheat the oven to 375 F
2. Mix the flour, salt, baking soda and baking powder in a bowl and keep aside
3. In another bowl mix the banana and sugar with the help of hand mixer for say 3 mins
4. Add butter and vanilla extract to the above and mix well
5. Now add the dry ingredients in small batches and mix well
6. Now fold in the nuts into the batter and fill the lined muffin tin to 3/4 the way.
7. Bake for 18-20 mins

This will make 12 muffins

From your Kitchen to Mine : Orange Basundi

The day i saw this beautiful flavorful sweet on Nupur's blog 'One Hot Stove' I wanted to try this. And when few days back invited some guest over my place, I decided to make this sweet. The taste was so fresh with oranges contrasting with the richness of thickened milk. No wonder everybody liked and they were ready for second round of dessert after a heavy dinner :) . Thanks for sharing such a wonderful recipe Nupur.
So here is the recipe of so simple yet so delicious sweet which has become one of our favourites in the menu :

Ingredients :
Sweetened Condensed Milk : 1 Can
Milk ( 2 % or full fat ) : 5 Cups
Cardamom powder : 1 Tsp
Saffron : Few Strands
Oranges : Two

Method :

1.In a heavy-bottomed saucepan, combine sweetened condensed milk and milk.
2.Heat the mixture and bring it to a near-boil, then simmer gently, stirring frequently, until it reduces by a third or so ( say for an hour ).
3.Stir in cardamom powder and a few strands of saffron. Let the mixture cool to room temperature.
4.Take two oranges and wash them well. Zest the oranges, then section them.
5.Stir in the orange segments and orange zest into the milk mixture and chill thoroughly before serving.
6.Rich and delicious dessert is ready to Enjoy !!!

Lavaash Crackers for Daring Bakers !!!

I was waiting for Savoury challenge for a long time and here it is my first DB's Savoury challenge, the easiest of all.

The Challenge:

The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it. This challenge allows for large helpings of creativity and personality, with the crackers, your flavor choices for the crackers, and with your dip/spread choice.

The Rules: You can make the Lavash Crackers either with all purpose wheat flour or you can try making them gluten free. You may use any variety of spices/seeds/salt to top the crackers. All dips/spreads/relishes/salsas must be vegan and gluten free.

The Definitions: Vegan - no animal products of any kind (http://en.wikipedia.org/wiki/Veganism); Gluten Free - No wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. For the purposes of this challenge, we are also excluding oats, even though there are gluten free oats available in some parts of the world. (http://en.wikipedia.org/wiki/Gluten_free)

Heads Up :

* You can do so much to make this recipe your own – adding dried herbs or roasted garlic, etc., to the dough, using gourmet spices-salts-seasonings-seeds to sprinkle on top, etc.
* The following recipe includes directions for both gluten-free crackers (à la Natalie !) and traditional AP flour crackers.
* The key to crispy crackers is rolling out the dough as thinly as possible. We noticed that the crackers turned out better if you divide the dough in half before rolling. You’ll roll out the dough as per the directions, decorate and cook the crackers in two batches.

Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids...It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...

The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Ingredients:

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

Method :

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (seehttp://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.''

What I did:

1. For the crackers I followed the recipe without making any changes.

2. For the topping I spinkle cumin seeds, Paprika and dried fenugreek leaves.

My dip: Garlic Artichoke dip

I wanted to try this recipe since a long time and glad i did. It was very simple and tasty dip great to serve with crackers or veggies.

Recipe :

1 can artichoke hearts . Drained and chopped

3/4 cup light mayonnaise

3/4 cup grated parmesan cheese

2 tsp Garlic powder

salt and black pepper to taste

Method :

Mix all the ingredients and bake for 15 mins at 350 F .

That's it! Lovely crisp crackers are now ready to be enjoyed!!

Papa wale : Khoya Cooker laddu

Now I am sure you all might be thinking ki ' Laddu or cooker mein??'How is this possible, Right?? But I am going to share a recipe that I learnt from my father which is known for its simplicity and above all low calorific value.
At our home we used to make this laddu along with dal bati. This cooker laddu tastes as good as churma laddu with just 2 tablespoons of ghee.
Instead of praising it so much i should share the recipe with you so you can go ahead and try making it. Here is the recipe.

Ingredient:
Mawa/Khoya: 2 cups
Rawa/Sooji: 2 cups
Ghee/ Clarified Butter: 2 Tbsp
Powdered sugar:2 cups ( more if you like more sweet )
cardamom powder: 2 tsp
cashews : 7-10
Raisins : few

Method:

1. Grate the khoya and mix it with sooji using hands.
2. Put this mixture in a vessel which will go into the cooker. I used my cooker dabba for this purpose. Press the mixture with some small katori tightly in the vessel. Make sure that sooji and khoya are tightly pressed together . 3.Put some heavy weight on the vessel and keep it in the cooker.Put some water in the cooker and let it whistle 15 times on high heat. The count of whistle is really important. You can make out from the aroma that the khoya + sooji are getting roasted. 4.Now take out the vessel and turn it over on a big vessel. You can see the difference in the color of sooji/khoya mixture . 5. Crumble it using hand and then grind it in the grinder once it is cooled.

6. Add powdered sugar, Ghee, Cardamom powder, Cashews and raisins to the above mixture and shape them in laddu form. Delicious laddus are ready to satisfy your sweet tooth :)

Filbert Gateau with Praline Buttercream

Wow Wow Wow ...what a challenge it was for Daring Bakers!! First I thought this is the same as Opera cake ( which unfortunately didn't turn out good for me) and i was thinking twice shall i attempt this challenge or not ? Thank GOD i participated and the result was out of this world!! We were invited for a dinner party and i thought this cake would be a perfect party dessert. It turned out to be a great hit at the party. It was liked and appreciated by everyone present there!!
Here is the recipe :

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Gateau
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Gateau
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided
¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

1. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

2. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

3. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute.

4. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

5. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream

1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream

4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste

1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar

Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble.

*Remember – extremely hot mixture.* Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake
Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days. What I did and problems faced :
1. I didn't use Liqueur. Rest i follow the recipe completely.
2. The butter cream came together very well in the very first time. Though i kept the butter cream in refrigerator before using it, it became very thin while decorating. But the taste was awesome so no issues.

Though it took time for me to complete this challenge and it was quite messy, but the end result was worth all the work done. Yummy yummy yummy !!!