Gâteau Succès

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This cake tastes better if it is assembled a day before serving. It can also be kept, refrigerated, for up to one week, depending on the freshness of the butter cream.


  • 1 ½ cups/150 g ground blanched almonds
  • 2 tbsp/15


  1. Heat the oven to 250°F/120°C.
  2. To make the almond meringue: mix together ground almonds, potato starch or cornstarch, and all but 6 tablespoons of the sugar. Stiffly whip the egg whites, add the remaining sugar and continue whipping for 30 seconds or until the