This week's Tuesdays with Dorie recipe is Gateau de Savoie. This cake is claimed by both the French and the Italians, and was invented when a count asked his pastry chef to make him a cake to marvel at.
What is marvellous about this cake is that the only rising agent is eggs. There are six eggs in this large Bundt cake, and the yolks and whites are whipped separately to give volume and lightness to this sponge cake.
I decided to fill the middle of my cake with berry jam, as it was a transportable way to add the same flavour that would be added to the cake if served at home. It is a fabulous cake - crunchy on the outside because of the sugar that is used to coat the pan, and light and airy on the inside. I confess to having more than one slice.
To see what the others made this week and what they thought of it, visit the LYL section of the TWD website.
Oh I love the idea of making this a jam sandwich cake! Brilliant!
ReplyDeleteYou're so clever putting jam in the middle. Love the sound of that sugar crust! :D
ReplyDeletedelicious-i love that you filled it with jam!
ReplyDeleteYour cake looks lovely. Using the jam as a filling was a great idea.
ReplyDeleteCool, it sounds delicious with the jam!
ReplyDeleteCake and jam: yum. It sounds pretty perfect!! My mum is set against recipes with a lot of eggs, it must be a hang over from the olden days when eggs were far more expensive.
ReplyDeleteThis was a great cake. Nice to have a good bundt in the arsenal.
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