BISCUIT DE SAVOIE | RECIPE | CUISINE FIEND
Provided by: Cuisine fiend
Total time: 1 hours 10 minutes
|a little butter for the tin|
|4 eggs, separated|
|150g (3⁄4 cup) caster sugar plus more for the tin|
|zest grated from 1 lemon|
|50g (6 tbsp.) plain flour|
|50g (5 tbsp.) potato starch|
|a pinch of salt|
|icing sugar, for dusting|
|custard, cream and/or jam, to serve|
- Preheat the oven to 170C (no fan)/340F/ gas 3 with a rack positioned in the middle. Thoroughly butter and sprinkle with sugar a 23cm in diameter, deep springform cake tin.
- Place the egg yolks in one large bowl and the whites in another. Add the sugar to the egg yolks and whisk or beat with a mixer until thick and pale. Whisk in the lemon zest, sieve both flours into the bowl and stir it in until incorporated.
- Beat the egg whites with a pinch of salt with a hand whisk or mixer until stiff peaks form.
- Stir two heaped tablespoons of the whites into the cake batter to loosen it up, then very gently fold the rest of the egg whites in, taking care not to deflate the mix. Pour it into the prepared tin and bake for 40 minutes until the cake is risen, slightly wrinkled on the surface and the sponge crackles when lightly pressed.
- Remove the tin from the oven and invert it onto a lightly greased cake rack. Leave it like this to cool at least for 30 minutes.
- Turn the tin right side up again (the cake should grip to the sides thanks to the sugar), run a palette knife round the sides and unmould.
- Dust the cake with icing sugar. Serve thickly sliced, with jam, custard, whipped cream, pouring cream or on its own.
GÂTEAU DE CRÊPES RECIPE – NYT COOKING
Provided by: Amanda Hesser
Total time: 3 hours 30 minutes
Yield: Serves 10
|6 tablespoons butter|
|3 cups milk|
|1 1/2 cups flour|
|7 tablespoons sugar|
|2 cups milk|
|1 vanilla bean, halved and scraped|
|6 egg yolks|
|1/2 cup sugar|
|1/3 cup cornstarch, sifted|
|3 1/2 tablespoons butter|
|2 cups heavy cream|
|1 tablespoon sugar or more|
|3 tablespoons Kirsch|
- The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
- Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
- In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
- Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
- Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.
- Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for crème brûlée, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake. Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Hermé and Dorie Greenspan.
@context http//schema.org, Calories 615, UnsaturatedFatContent 16 grams, CarbohydrateContent 49 grams, FatContent 41 grams, FiberContent 1 gram, ProteinContent 11 grams, SaturatedFatContent 22 grams, SodiumContent 143 milligrams, SugarContent 31 grams, TransFatContent 0 grams
LE GÂTEAU DE SAVOIE – RECETTE FACILE
Provided by: Valérie Virorello-Jamili
Total time: 65 minutes
Prep time: 15 minutes
Cook time: 50 minutes
|70 g de fécule de maïzena|
|90 g de farine|
|180 g de sucre|
- Préchauffez le four à 220°.
- Fouettez 130g de sucre avec les jaunes jusqu’à ce que le mélange blanchisse. Montez les blancs en neige avec 1pincée de sel en ajoutant petit à petit les 50g de sucre restant pour les serrer
- Tamisez ensemble la farine et la maizena.
- Dans un très grand saladier,ajoutez une grosse cuillère de blancs en neige aux jaunes blanchis en mélangeant intimement.
- Incorporez à la maryse en soulevant délicatement l’appareil et en alternant, 1 fois les farine, 1 fois les blancs en neige, jusqu’à ce que tout soit incorporé
- Enfournez 5m à 220° puis poursuivre la cuisson à 120/130° pendant 45 à 50 minutes.
- Laissez refroidir et saupoudrez de sucre glace pour le service