Gâteau Lutetia

By bigbare

Ingredients

• Basic Genoise
• 6 large eggs
• 1 cup sugar
• 1 cup +2 tablespoons sifted flour
• 4 to 6 tablespoons melted butter
• Soaking syrup
• 1/2 cup sugar
• 1/2 cup water
• Walnut Buttercream
• 1 cup sugar
• 1/3 cup water
• 2 large eggs
• 1 cup unsalted butter at room temp
• 1/2 cup margarine at room temp
• 1/3 cup rum
• 3/4 cup finely chopped walnuts lightly toasted
• Chocolate Buttercream
• 1/2 cup sugar
• 2 tablespoons water
• 1 large egg
• 3/4 cup unsalted butter at room temp
• 4 ounces melted semi sweet chocolate
• Caramelized Nuts
• 1/2 cup sugar
• 1/4 cup water
• 1/8 teaspoon cream of tartar
• 1/2 to 1 cup walnuts
• Glaze
• 8 ounces of semi sweet chocolate
• 1 1/2 teaspoons vegetable oil

Preparation

Step 1

To make Genoise:
Grease and flour two 9 inch cake pans.
Line each pan with parchment paper.
Beat eggs and sugar in a metal bowl over heat until barely warm to back of finger.
Remove and continue beating until mixture forms a ribbon.
Fold butter into small amount of eggs and continue to do so to all is added.
Resift flour and fold into batter in three stages.
Turn into pans and bake at 375° for 18 to 23 minutes or until lightly golden and cake post back from sides of pan. Cool three minutes and then turn onto rack and let cool completely.

Soaking syrup:
combine 1/2 cup sugar and 1/2 cup water in small sauce pan and bring to boil while swirling. Do this until sugar is dissolved and then cool.

Walnut rum buttercream:
Combine sugar and water in sauce pan and cook to soft ball stage -- 234°.
Beat eggs until fluffy and gradually add syrup to eggs beating constantly.
Cream butter and margarine together.
Beat in egg mixture a small amount at a time blend in ROM and then fold in chopped nuts.

Chocolate butter cream:
combine sugar and water in sauce pan and cook to soft ball stage -- 234°.
Beat eggs until fluffy gradually add syrup to eggs beating constantly. Cream butter and melted chocolate together and then beat in egg mixture.

Caramelized nuts:
In a small skillet combine 1/2 cup sugar, one quarter cup water, 1/8 teaspoon cream of tartar.
Bring to boil, stirring continually -- cook until it turns golden amber color. Remove from heat and cold walnuts quickly put on a butter plate.

Assembly:
Split Genoise layers in two.
Set bottom layer cut side up on rack over plate for cookie sheet.
Spread was soaked syrup then with one half of rum not buttercream make sure it all is even.
Put on second layer then soaking syrup in chocolate butter cream.
Put on third layer, soaking syrup and Walnut rum buttercream.
Top with last layer, cut side down.
Make sure sides or even in smooth chill well.
Glaze:
Melt 8 ounces of semi sweet chocolate and 1 1/2 teaspoons vegetable oil in double boiler over simmering water. Stir until smooth. Pour over chilled cake, working quickly with spatula so chocolate covers top and sides evenly.
Transfer to serving plate and decorate with caramelized nuts.
Chill for 24 hours to age.
Let temper one half hour before serving.