My second recipe
from Felder’s wonderful cookbook "Les gâteaux Classiques" (Classic
Cakes), after the very fruity Framboisier. This time I chose the Succès
Praliné, which could be a cousin of the Filbert
Cake, only lighter
with flour-free dacquoise layers and a light buttercream made with,
among other things, an Italian Meringue. The more I bake, the more
addicted to it I get. Yes, one needs many specific utensils, yes, it is very
time-consuming, but it is such a (...)
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Tags: Cake, Christophe, de, FelderQuite, Felders, fière, II, le, part, Pas, peu, Praline, Proud, quotSuccèsquot, Succès
