For 14 years I spend holidays with the French. Their attachment to tradition is so strong that my suggestions to prepare something that differs from the traditional one component of the sacred dishes of French cuisine, and never arouses suspicion produces no desire to know. This is the only place where I am afraid to cook. They have their own tastes, their ingredients and so you probably will.
great advantage of these meetings is poznawianie home of the French. Today:
Gateau de Savoie A L'ORANGE DE MATHILDE
orange sponge cake that is as light as down with the release of Mathilde
4 eggs
150g sugar (200g cake was originally but according to realized that it could just 150, and maybe even less)
75g potato flour
juice of half an orange peel
2 oranges
• Whip egg yolks with sugar until fluffy
• add the potato flour salej whip
• add a very stiff egg whites
• expound on greased cake pan (not too big użyłyśmy round silicone mold)
• bake for 25-30 minutes in oven preheated to 160 degrees.
After returning I will try to make this a light sponge cake with lemon and orange. Without the orange sponge cake can serve as ideal material for a light cake, roll or grated tropezienne, that this type of sponge cake postponed in mid-thick layers of "cream pastry." Can you ever undertake. Recipes for the cream in a book by Pierre Hermé of desserts.
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