Wayne Gisslen

Gâteau Succès

Preparation info
  • Yield:

    1

    gâteau, 7 in . diameter
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Succès layers

Method

Procedure

  1. Place one succès layer on a cake card, anchoring it in place with a dab of buttercream.
  2. Spread a layer of buttercream on the succès.
  3. Sprinkle the crushed nougatine evenly over the buttercream.
  4. Top with the second layer of succès.
  5. Spread the top and sides of the cake with buttercream.
  6. Coat the top and s