The Savoie biscuit from Geneviève de Fontenay
At the head of the famous Miss France committee for 52 years, the good lady is also a gourmet. She likes good food, even if she doesn’t always have the time to cook them herself. So when her menu doesn’t come down to two scrambled eggs, she has a crush on the Savoyard emblem: the Savoy biscuit. It is extra accompanied by ice cream or chocolate mousse.
What you need for 6 people:
6 eggs
150 g sugar
120 g flour
60 g of starch or cornflour
1 pinch of salt
1 teaspoon of yeast
1 flavor of your choice, if you wish
The preparation
In a deep dish, beat the egg yolks with the sugar for 5 to 10 minutes to obtain a smooth mixture. Combine the flour, cornstarch, salt and baking powder with a fork and add them to your preparation. Whip the egg whites until they are firm and incorporate them very delicately. Put in a loaf pan 24 cm in diameter in a preheated oven at 160 ° C for 30 minutes, then 10 minutes at 180 ° C.