Miss Sallie’s Cuisine makes the Sucess – Praline Hazelnut Cake freshly with 2 pieces of Dacquoise sponge. To make the dacquoise; we use an egg meringue, sugar and a nut meal to make our dacquoise. After the Dacquoise has cooked and cooled; firstly, we pipe our praline flavoured buttercream over the bottom layer of dacquoise sponge. Followed next by scattering caramelised hazelnuts on top of the praline buttercream. And then we add a little more buttercream to cover the nuts; and lastly finishing by adding the top layer of dacquoise sponge. All of which combine to give a nutty crunch and smooth texture. We finish the Sucess – Praline Hazelnut Cake off by burnishing the top to give it a light golden colour. As well as decorating it with whole caramelised hazelnuts.