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Le blog de la Bergerie Sharing the faith . . . in English . . . et en français! |
Gateau de Savoie is a traditional dessert from the French Alps and it is a wonderfully light and sweet pound-cake-type dessert. Blueberry Jam is also a local product. I combined the two to create these small cakes which are very easy to make. The (first) trick is to make sure the egg whites are beaten very firmly and are added to the mix very gently. The second trick is to add the blueberry jam at the last minute, so you can create those wonderful dark blue swirls. It happened that I have on hand these lovely little round oven dishes which I found perfect for creating small individual cakes. I'm illustrating this recipe with pictures and I'm putting the instructions both in English and in French below the first photo.
IN ENGLISH: Ingredients: 2 cups of flour - 1 ¾ cup of sugar - 4 eggs - Some Blueberry Jam - A little bit of butter
Recipe: Separate the eggs; put the egg yokes in one large bowl and the egg
whites in another; add sugar to the egg yokes and beat them till creamy. Then
mix in the flour. In another large bowl, whip egg whites till firm. Delicately
add egg whites to the other mix. Finally add 3 or 4 spoonfuls of Blueberry
Jam into the mix. Butter small individual dishes, then add the mix (fill in
only 2/3 of the dish because the cakes will rise) bake in very warm oven for
35 minutes.
EN FRANÇAIS: 200 g. de farine - 175 g. de sucre - 4 oeufs - Un peu de
confiture de myrtille - Un tout petit peu de beurre
Séparer les œufs, mettre les jaunes d'oeuf dans un grand bol et les blancs
dans un autre. Ajouter le sucre aux jaunes d'œuf et bien remuer pour obtenir
une crème onctueuse. Ajouter la farine. Maintenant, battre les blancs bien
ferme (on peut ajouter une pincée de sel). Mélanger délicatement les blancs
et le reste. Ajouter finalement 3 ou 4 cuillerées de confiture aux myrtilles.
Beurrer les petits plats. Ajouter le mélange (remplissez seulement aux 2/3).
Mettre au four très chaud pour 35 minutes.
