Jamie, the historical research text is as gorgeous as the finished product. Thank you so much for being a combo of fierce detective and inspired artiste 💙
I'm so enjoying these deep dives, Jamie. This reminds me of Italian torta paradiso or pan di spagna. That crumb looks so light. Also: buon compleanno! xoxo
Very excited to find this and I just made two small ones— one to share with friends tomorrow and the other for friends on Easter. I had the gâteau for my first time earlier this month and when I asked my French friend about it, she sent the recipe. https://cuisine.journaldesfemmes.fr/recette/340486-gateau-de-savoie
Rather than convert all the math and temp, I did a search and found yours. Love the history. I plan to announce this as a cake originally developed in the 1300s.
I don’t know if you know it already, but in Russian “biskvit” (biscuit) is used to describe exactly that kind of dough: yolks and whites beaten with sugar separately, flour added to yolks and whites added last.
I incredulously ask again , where do you possibly find the time to research , write, and illustrate such a well written article and run the hotel?
I liked the description of “beaten until wrist-tired”. Loved reading about the history of the Biscuit de Savoie.
Love your writing, Jamie! And I look forward to following your recipe soon. Bon anniversaire!
happy birthday, Jamie!
Beautifully written. While reading your scrumptious words, scenes from a movie not yet made kept floating across the screen of my laptop.
Happy birthday!
Happy, happy birthday! 🎂 My mother-in-law lost her mother’s recipe for a light sponge. I saved this one for her and I hope to use it myself.
Jamie, the historical research text is as gorgeous as the finished product. Thank you so much for being a combo of fierce detective and inspired artiste 💙
Fantastic article! This was my first introduction to you, I’m now a subscriber 🎂
Would that be « fécule de pomme de terre? » In case I decide to make it...
Your research is always outstanding. Also, yum.
I'm so enjoying these deep dives, Jamie. This reminds me of Italian torta paradiso or pan di spagna. That crumb looks so light. Also: buon compleanno! xoxo
Very excited to find this and I just made two small ones— one to share with friends tomorrow and the other for friends on Easter. I had the gâteau for my first time earlier this month and when I asked my French friend about it, she sent the recipe. https://cuisine.journaldesfemmes.fr/recette/340486-gateau-de-savoie
Rather than convert all the math and temp, I did a search and found yours. Love the history. I plan to announce this as a cake originally developed in the 1300s.
1) This may be your best opening paragraph ever and 2) I am definitely making this. And the chamberpot full of onion soup.
I don’t know if you know it already, but in Russian “biskvit” (biscuit) is used to describe exactly that kind of dough: yolks and whites beaten with sugar separately, flour added to yolks and whites added last.
Happiest birthday Jamie! XXXOOO
Lovely cake and enjoyed the story... Happy birthday Jamie!