Easiest Way to Prepare Favorite Gâteau de Savoie aux noisettes

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Perfect Gâteau de Savoie aux noisettes. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Gâteau de Savoie aux noisettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau de Savoie aux noisettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau de Savoie aux noisettes is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Gâteau de Savoie aux noisettes using 9 ingredients and 7 steps. Here is how you can achieve that.

#dessertclassique ce gâteau de Savoie aux saveurs de l’enfance est super moelleux et léger comme une plume et comme l’écureuil n’est pas le seul à les apprécier, je l'ai enrichi de noisettes

Ingredients and spices that need to be Make ready to make Gâteau de Savoie aux noisettes:

1. Beurre
2. 1 quinzaine de noisettes grossièrement concassées
3. 30 g farine T55
4. 10 g farine de sarrasin
5. 40 g maïzena
6. 4 œufs entiers
7. 80 g sucre (Muscovado pour moi)
8. le zeste d’un citron (bio de préférence, sinon le frotter à l’aide d’une brosse avant de bien l’essuyer)
9. Sucre glace

Steps to make to make Gâteau de Savoie aux noisettes

1. Préchauffer le four à 230°C chaleur tournante
2. Beurrer le moule, éparpiller les noisettes concassées sur les parois, saupoudrer de sucre, réserver au frigo
3. Tamiser la farine avec la maïzena
4. Clarifier les œufs, monter les blancs à vitesse moyenne et dès qu’ils commencent à mousser, les serrer en incorporant le sucre en plusieurs fois et quand ils commencent à faire un bec d’oiseau, battre plus lentement, ajouter délicatement les jaunes et battre encore quelques secondes
5. A l’aide d’une maryse, ajouter la moitié des poudres et le zeste du citron, bien lisser avant d’incorporer délicatement le reste des poudres
6. Verser la préparation dans le moule, enfourner 5 mn et poursuivre la cuisson à 130°C durant +- 45mn, selon votre four, en surveillant la cuisson à l’aide d’un pic
7. A la sortie du four, le laisser refroidir et le saupoudrer d’un léger voile de sucre glace avant de le déguster

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