ORIGIN OF GATEAU DE SAVOIE
Gâteau de Savoie has its roots in the 14th century, at the court of Count Amadeus VI of Savoy, nicknamed the “Green Count.” During a visit by Emperor Charles IV, Amadeus wanted to impress his prestigious guest with an exceptional dessert. He asked his pastry chef to create a light and refined sweet treat, worthy of an emperor.
The pastry chef had an idea that was revolutionary for the time: separating the egg whites from the yolks and beating the whites until stiff to obtain a light batter without yeast. This process, which is common today, was a true culinary innovation at the time. The cake, which naturally took the name of the region where it was created, was an immediate success, appreciated for its lightness and elegance.
GATEAU DE SAVOIE THROUGH THE AGES
Over the centuries, Gâteau de Savoie has inspired many variations, each adapted to local tastes and traditions. While the original recipe is based on a light dough made with eggs, sugar, and flour, some pastry chefs have added citrus zest, vanilla, or a dash of rum to enhance the flavors. It is sometimes served with dried or candied fruit or topped with whipped cream, jam, or melted chocolate. Some versions include cornstarch to accentuate the lightness, or replace the flour with gluten-free alternatives. Thus, the Savoy cake has stood the test of time by reinventing itself, while retaining its airy soul and old-fashioned charm.
GATEAU DE SAVOIE INSPIRES OUR AMBASSADORS
Manuel and Alexis Bouillet have revisited the traditional Gâteau de Savoie, infusing it with a bold, contemporary twist. Two refined creations have been created, flavored with rum, which adds aromatic depth with its warm, woody, and slightly vanilla notes.
Discover the Gâteau de Savoie with Mount Gay rum and Alexis’ original recipe, the Gâteau de Savoie with vanilla and Iles du Vent rum.
