[Cake] Savoyard from Gâteau: The Surprising Simplicity of French Cakes (page 293) by Aleksandra Crapanzano

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kellilee on February 15, 2023

    CAKE D’SAVOYARD (which is basically CAKE D’ALSACE with more cheese, less bacon). This is a quick bread with a denser crumb. The bacon, caramelized onion and Gruyere are prevalent. I did not have the Reblochon cheese so I added more Gruyere cheese instead. Note: This bread has a full two blocks (12 oz) of Gruyere. As this is Day Two, I will follow Aleksandra’s advice and bring the bread back to room temp before serving it today and then tomorrow we will try it toasted. There is a slight error in the recipe. You are instructed to caramelized the onions but then there is no instruction to add them to the batter so they went in with the cheese, bacon and parsley.

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