Here is the recipe for Savoy cake and its fruit compote from Cyril Lignac (All in the kitchen, M6):
Preparation time: 15 minutes
Cooking time: 6 minutes
Ingredients for 4 persons
- 40g flour
- 40g of starch
- 4 eggs
- 80g icing sugar
- 1 lemon
- ½ gelatin sheet
- 150g raspberry puree
- 40g of caster sugar
- 1 grapefruit
- 1 orange
- 1 dozen raspberries
- butter and sugar for the mold
Preheat the oven to 180 ° C.
Butter and sweeten the mold, place it in the fridge. In a bowl, mix the flour and cornstarch together. Pass through a sieve and set aside.
Separate the yolks from the whites and whip the whites to stiff peaks with the icing sugar until you obtain a bird's beak. Whip the yolks and pour them into the appliance, give the mixer a turn. Remove the whisk from the mixture and add half of the flour-starch mixture using a Maryse. Grate the lemon zest. Add the rest of the flour-starch mixture.
Pour into the cold mold 3/4, even the top with a small spatula. Bake for 25 minutes.
Place the gelatin sheet in a bowl of cold water. In a saucepan, over medium heat, pour the raspberry puree with the sugar, when it boils for the first time, remove from the heat. Add the lemon juice and the gelatin sheet previously squeezed between your hands.
Peel the grapefruit, lift the supremes, pour into the compote.
Check the baking of the cake, take it out of the oven. Unmold it a few seconds later.
Decorate it with fruit and serve the fruit compote with it.
Also to discover: Cyril Lignac shares his crêpes suzette recipe and makes us melt