Succès Meringue Cake
A layered cake of meringue disks filled with nut praliné buttercream and coated with sliced almonds.
Ingredients
succès meringue discs (18 cm diameter)
2
nut cream frosting
225 g
crushed nougat
60 g
toasted almond flakes
75 g
powdered sugar
to taste
Instructions
1
Set the base
Place a meringue disc on the cake board and secure it with a little nut cream frosting.
2
Add the filling
Spread a layer of nut cream frosting evenly over the meringue disc.
3
Add the crunchy filling
Sprinkle the crushed nougat evenly over the frosting.
4
Cover
Place the second meringue disc on top and press gently to align the layers.
5
Frost the cake
Spread the nut cream frosting over the top and sides of the cake.
6
Decorate
Coat the top and sides with the toasted almond flakes, then lightly dust the top with powdered sugar.
