Easter cake recipe by Cyril Lignac

Easter cake recipe by Cyril Lignac

With only a few days left before the Easter weekend, we’re already starting our little shopping list to prepare a meal worthy of the name. And what would be Easter without an incredible dessert that all our guests agree on? After all, it’s kind of a moment to make gluttony overdose, nope? With all the sweets that will be on our table, we must have worthy dessertaccompany them. On the menu ? Fruit cake “Savoy”. But be careful, not any. We invite you to cook and taste Cyril Lignac’s. The chef always has the best ideas so that we can have a very enjoyable culinary moment. So for here Cyril Lignac’s advice on the original Easter cake.

Tips for making the original Savoy cake

in Savoy cake this is a very old recipe that is one of the classics of French gastronomy. This cake with a thin crust and soft crumbs is made with very, very simple ingredients. Over time, many pastry chefs have appropriated the recipe in order to modernize it and offer an even more refined version while retaining its base. On the radio antenna from right to left, Cyril Lignac shared with us her secrets of making elk biscuit for Easter. According to the chief, “To make a beautiful puff pastry cake at home, you need to make a good sponge cake”. To give it a little pep for Easter, the chef decided to play with seasonal fruits. He also chose raspberry. The acidity of this fruit will add extra flavor to the cake, leaving a lightness that will leave us room for our chocolates.

Cyril Lignac Knowledge Cake Recipe

Ingredients for 6 persons:

For the Savoy cake

  • 4 eggs
  • 125 g sugar
  • 1 pack of baking powder
  • 125 g flour

For decoration

  • 250 ml liquid cream
  • 15 g powdered sugar
  • 1 tbsp mascarpone
  • Raspberry
  • roasted almonds

Training :

  1. Separate the whites from the yolks and beat the whites.
  2. Mix the yolks with sugar, then add flour and baking powder.
  3. Then add the beaten egg whites to the rest of the preparation.
  4. Grease a round mold with butter and pour the biscuit mixture into it.
  5. Bake the biscuit for 30 minutes at 180°C.
  6. Make whipped cream by whisking mascarpone, sugar and cream. Place in refrigerator while cake cools.
  7. When the cake has cooled, cut it in half lengthwise. Add whipped cream and truffle with almonds and raspberries. Close it.
  8. Spread whipped cream over cake and sprinkle with chocolate chips.

Read also:

Paris-Brest by Cyril Lignac: a generous and delicious recipe that will delight all gourmets!
Makrut with thermomix: a recipe for easy preparation of this dough
Chocolate Pie Recipe by Cyril Lignac

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