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1
Prepare the praline paste. Caramelise the sugar in a heavy pan to 170°C. Fold in the toasted nuts immediately, pour onto a marble surface, and cool completely. Break into pieces and grind in a food processor to the desired texture — coarse for textural interest, fine for a smooth, elegant cream. Reserve.
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2
Preheat the oven to 150–160°C. Sift together the ground almonds, icing sugar, and cornflour in a bowl; set aside. Draw two circles of 22–24 cm diameter on parchment-lined sheet pans. Flip the parchment so the pencil marks face down.
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3
Whip the egg whites to medium peaks, adding the caster sugar gradually. The whites should hold a peak that curves gently at the tip — neither stiff and dry nor soft and flowing.
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4
Fold the sifted nut-sugar-starch mixture into the whipped whites with deliberate, broad strokes. Work until no dry streaks remain and the batter is uniform. The higher nut-to-meringue ratio yields a denser batter than standard dacquoise — this is correct.
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5
Transfer the batter to a piping bag fitted with a plain round nozzle. Pipe three discs in tight concentric spirals within the drawn circles, with no gaps between passes — gaps create thin spots that overbake and become brittle. Dust each disc generously with icing sugar before baking.
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6
Bake at 150–160°C for 40–50 minutes. This is where the disc succeeds or fails: the surface must be golden and firm to the touch, yet the centre yields very slightly under gentle finger pressure. An over-baked disc will be hard and resistant throughout; an under-baked disc will remain soft, collapse under the buttercream, and prevent clean slicing.
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7
Cool the discs completely on the parchment. Peel away the paper only once the discs are fully cold. They should release cleanly; a disc that tears is still too warm.
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8
Beat the praline paste into the crème au beurre, incorporating 30–40% praline paste by weight. Taste the cream: sweetness levels in praline vary, and adjustment may be needed. The finished buttercream should be smooth, aromatic with hazelnut and caramel, and hold a soft peak at room temperature.
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9
Assemble the cake. Place the flattest disc face-down on a cardboard round — this becomes the top. Layer the three discs with generous, even coats of praline buttercream between each. Apply gentle downward pressure with a flat board or the palm before the buttercream sets to level the stack. Spread a thin coat of buttercream around the sides.
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10
Press toasted sliced almonds into the exposed buttercream on the sides of the cake, covering evenly. Refrigerate the assembled cake for 2–4 hours minimum — or ideally 24–48 hours — to allow the layers to firm and the buttercream's moisture to soften the meringue slightly, creating the characteristic chewy texture.
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11
To finish, dust the top surface with icing sugar and score a crosshatch pattern with a hot knife or branding iron. Serve the Succès at 14–16°C: the buttercream should be firm enough to hold clean slices yet melt readily on the palate. When sliced, the layers must be distinct — meringue chewy but not hard, buttercream smooth and aromatic.