I followed the recipe exactly, working with the hazelnut genoise, praline buttercream, whipped cream and chocolate ganache, except that the entire cake was alcohol-free. The challenge was spread over two days, with the cake being baked on the first day and the assembly and decor on the second day.
I toasted and skinned the hazlenuts at 350F oven for 8-10 minutes and then rubbed the slightly cooled nuts within a cloth. The genoise was baked in a 10" by 3"round cake pan at 350F for about 46 minutes. I had absolutely no issues with the genoise sinking or anything. After cooling, I refrigerated the cake overnight. I also made the sugar syrup the first day.
I waited eagerly for JM to come home, and when he did, we took tons of pictures and JM had a piece of the cake. He was more than satisfied with the cake. It sure was terrrrrrific!! The hazelnut praline buttercream was the star of the show - no doubt about that!!! I loved the taste and texture of the cake too. It sure was a very time-consuming challenge, but once again I am happy that I did it succesfully, without any mishaps!
And that is the story of my second DB challenge. This is one amazing cake which I never would have even considered trying out, if not for the Daring Bakers Challenge!!