French Cake : Biscuit de Savoie
The Gâteau de Savoie is made with very simple ingredients, and with
his its gentle taste, you can enjoy Gâteau (or Biscuit) de Savoie in
a plenty of
manner ways.
A cake loved throughout the world.
Savoie is a French department,
localized located in Auvergne-Rhône-Alpes region, which shares common borders with
Swiss Switzerland and Italy.
It’s because of this cake that the technique of separating the egg yolk from the egg white was born.
The Biscuit de Savoie
appearance date from 1358
(The Biscuit de Savoie first appeared in 1358; The Biscuit de Savoie dates back to 1358). At this time, France was in war with the Great Britain, and was having a crisis….
Savoie region wasn’t a part of France at this time but was an independent dynasty. Therefore, receiving his sovereign Charles IV and wanting to get favours from him, Savoie
's suzerain Count Amédée de Savoie (Amadeus of Savoy), well aware of Charles
's greed, asked his pâtissier to make a cake “as light as a feather”.
When the dinner
draw drew to a close, the cake was presented to the
emperor: a huge cake representing Savoie
's duchy and
his its castle, and on the whole was sitting an imperial crown.
The pâtissier who invented this cake was Pierre de Yenne. If In the old days in France it was usual to mix together the egg yolk and the egg white together, Pierre tried to use the eggs to make the cake lighter. He had the idea of separating them, whiping the egg whites to a light fluff, and mixing the eggs yolk with sugar till a creamy color appeared (“blanchir” in French). Thanks to this regional cake, it’s now common to separate the yolk from the white egg white.
Light, fluffy, with a poor amount of fat and delicious with tea, Gâteau de Savoie is a cake that evolved with time, and acquires new tastes while respecting the traditional recipe and cake shape.
