Anne Willan

Gâteau Succès

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

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.

Ingredients

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

Method

  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