Biscuit de Savoie

Biscuit de Savoié

For 6-8 people

  • 50 gr. flour
  • 50 gr. of potato starch
  • 100 gr. powdered sugar
  • 25 gr. butter
  • 4 eggs
  • 30 gr. granulated sugar
  • 1 packet of vanilla sugar
  • Almonds éffillées

 

25 mn.
40 mn.
180°C.(th.6)/400-425°F

 


 

 

  1. In a bowl put the egg whites and another egg yolks. For the egg yolks then add the powdered sugar and vanilla sugar, whisk until mixture is smooth and laundry and sparkling.
     
  2. Add rain in the flour and starch, while continuing to whisk vigorously. Beat the white snow firm and incorporate them gently to the previous preparation, lifting the mixture from the bottom up with a wooden spoon.
     
  3. Preheat oven to 180 ° C. (th.6).
     
  4. Largely a butter cake pan de Savoie or a flan mold flared and ribbed. Sprinkle the bottom and sides of pan with sugar and almonds éffillées. Pour into the pan (it should arrive at 2 / 3 of the mold, as the biscuit swells Savoie). Bake for 40 minutes. check the cooking with the blade of a knife, it must dry out if not continue cooking another 5 minutes. Turn out the cake warm or cold.