Airy, soft, generous, the Savoie cake is all of these at the same time. Ordered by Count of Savoy Amédée VI from his cook to receive Charles VI of Luxembourg, this dessert is much more diplomatic than it seems! The meeting would have taken place in 1358 or 1365, we can therefore date the birth of the Savoy cake to this period. Same indecision with the name of the creator, sometimes Pierre de Yenne or d’Yenne, sometimes Pierre de Belleville… If the name is uncertain, the gluttony remains. Over the centuries, ingredients have been added to the initially plain dough made from eggs, sugar, and flour to add maximum flavor: lemon, cinnamon, citrus zest, orange blossom. The presence of starch as a replacement for flour was also made over time to lighten the story. Additional info: this delight does not contain yeast, and can also be offered in a gluten-free version using only starch.
For a stunning visual, think of molds with specific shapes such as those for charlotte, bundt cake, kouglof, diplomat, etc.
A simply royal cake, to adopt without further delay.
Sunday recipe: Savoie cake with lime zest
Preparation time: 15 minutes
Cooking time: 20 minutes
For 8 people
8 eggs
250 g of sugar
100g flour
10 g of cornstarch
35 g of potato starch
1 organic lime
icing sugar
Separate the egg whites from the egg yolks.
Beat the yolks with 150 g of sugar with a mixer until the mixture turns white. Gradually add the flour, cornstarch, potato starch and lemon zest.
Preheat the oven to 170°/th. 6-7.
Beat the egg whites with the remaining sugar.
Incorporate half into the previous mixture, and the rest gradually, delicately, lifting the mixture so as not to break the whites.
Butter and sugar a deep mold, such as a charlotte mold. Pour the dough and bake for 20 minutes.
Once the cake is unmolded and cooled, sprinkle it with icing sugar.
Discover the recipe for Savoie Cake with lime zest
