In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Combine sugar and water in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil.,______,Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling: don't pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, aim for a spot close to the whisk. Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.,Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it's separating, but don't panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.,Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.
Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer, and beat until whites are almost able to hold soft peaks.

Toast seeds on med-low heat on the stove top.,______,Let cool.,Toss everything in a blender and pulse to coarse grind.,Serve with high quality olive oil. Dredge fresh bread through olive oil and dip in dukkah. Or, sprinkle this lovely mixture on anything! Salad, pizza, eggs -- go wild.,Store leftover dukkah in a cool, dry place, such as the fridge. Nuts are perishable, so don't forget about it and let it migrate to the back.
Toast nuts on med-low heat on the stove top.

Preheat oven to 350F.,Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.,Line bottoms with parchment.,Using electric mixer, beat butter until light.,Add 1 cup plus 2 tablespoons sugar and beat until fluffy.,Beat in eggs 1 at a time.,Beat in 2 teaspoons vanilla.,Sift flour, baking powder, 1 teaspoon nutmeg and salt into medium bowl.,Fold into butter mixture.,Gently mix in milk.,Divide batter between prepared pans.,Bake cakes until firm to touch about 30 minutes.,Cool cakes in pans on racks 15 minutes.,Turn out cakes onto racks and cool completely.,Split each cake into 2 layers, using serrated knife.,Combine cream, 6 tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl.,Beat to stiff peaks.,Place 1 cake layer, cut side up, on platter.,Spread with 3/4 cup compote, then 1 cup cream.,Repeat layering with 2 more cake layers, compote and cream.,Top with last cake layer, cut side down.,Cover cake and chill 1 hour.,(Can be prepared 6 hours ahead.,Keep refrigerated.),Dust with powdered sugar.,Arrange berries atop cake.,Serve, spooning some of remaining compote over each slice.,Combine rhubarb, sugar and water in heavy medium saucepan.,Bring just to boil.,Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes.,Remove from heat; mix in berries, vanilla and nutmeg.,Chill until cold.,(Can be made 1 day ahead.,______

Keep chilled.)

