I was captivated by Hector's use of the Macadamia nuts, instead of almonds, in concert with Turbinado sugar, instead of just superfine. It occurred to me that this would be a subtle, complex flavor. I had no rum, or Kirsch. How could anyone run out of Kirsch - like I use it once a year? Actually, I wanted it because I wanted to serve some cherries and strawberries and blueberries with creme fraiche on the side for this little dessert. Oh well, what I did have was a small amount of Calvados left. I just used two teaspoons of that and water. If I had wanted to bake this gateau "au pommes" as they are prone to do in France, I would have used the whole amount of Calvados apple brandy. But that is for some future fun, for sure.
The Macademia nuts, substituted for almonds, I slivered, toasted, and ground with the Turbinado sugar. I had asked Hector if he changed amounts for the substituted ingredients and he said no, so I just went ahead.
I used the flat Beater Blade to beat the sugar, nuts, and higher-fat Plugra butter. I couldn't locate the Organic Valley Butter or the Vermont. The egg yolks [egg yolks Marie lol], were added, and lastly the flour in four parts.
And so it emerged:
As the gateau sat for ten minutes, I became aware that at this time it would have been fortuitous to have a tart pan with removable bottom. So, I took the picture of the cake resting, for the record, because I had visions of it falling into smithereens as I attempted to invert it. But the 'flippin' gods' were with us. It turned over and even re-inverted onto the cake-stand with no problems.Now the time was near for our intimate dessert gathering:
And we are having a piece for brunch ~