Easter cake recipe from Cyril Lignac

There are only a few days left until the Easter holidays, and we’ve already started our little shopping list to make a meal worthy of that name. and what will be Easter Holiday Without an incredible dessert that all of our guests agree on? After all, it’s the right moment to make a file Overdose of binge, no ? With all the chocolates that will be on our table, our must have Dessert worthyto accompany them. in the list? Savoy fruit cake. But beware, it’s not just anything. We invite you to make and taste Cyril Lignac. The chef always has the best ideas to allow us to have a very enjoyable cooking moment. So, here Cyril Lignac’s tips for the original Easter cake.

Tips for the original Savoy cake

The Savoy cake It is a very old recipe and is one of the classics of French gastronomy. With its delicate crust and soft crumb, this cake is made with very simple ingredients. Over time, many pastry chefs have customized the recipe to update and present it in a more gourmet version, while maintaining its base. on the radio antenna RTLAnd Cyril Linnack She gave us her secrets to an Easter sponge cake. According to the president, “To make a beautiful pastry cake at home, you have to make a good biscuit”. To spice up a little Easter, the chef decided to play with seasonal fruits. as chosen berries. The acidity of this fruit will add an extra touch of flavor to the cake while leaving it light leaving us room for our chocolates.

Cake recipe of knowledge by Cyril Lignac

Ingredients for 6 people:

for savoy cake

  • 4 eggs
  • 125 grams sugar
  • 1 sachet of baking powder
  • 125g flour

to decorate

  • 25 cl liquid cream
  • 15 grams powdered sugar
  • 1 tbsp. mascarpone
  • raspberry
  • roasted almonds

Preparation :

  1. Separate the white from the yolk and beat the white.
  2. Mix the yolks with the sugar, then add the flour and baking powder.
  3. Then add the beaten egg whites to the rest of the preparation.
  4. Grease a round cake pan with butter and pour the biscuit mixture into it.
  5. Bake the biscuits for 30 minutes at 180 ° C.
  6. Prepare the whipped cream by whisking the mascarpone, sugar and cream. Set aside in the refrigerator while the cake cools.
  7. Once the cake has cooled, cut it in half lengthwise. Add whipped cream and truffles with almonds and berries. close it.
  8. Put the whipped cream on the cake and sprinkle with chocolate shavings.

Read also:

Paris-Brest from Cyril Lignac: a generous and delicious recipe to delight all gourmets!
Cracked with Thermomix: a recipe for making these pancakes easily
Chocolate Tart Recipe by Cyril Lignac

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