“The ‘red awakening’”: Guy Savoy’s strawberry creation takes the form of a cake of rare elegance and lightness. Proof that when butter meets juicy fruit, French pastry has no equal.
Photo by Laurence Mouton
When spring decides to shed its cloak of uncertainty, it does so with a burst of color that, in the world of pastries, has only one name: strawberry. A botanical heartbeat that, after months of desserts filled with chocolate and dried fruit, finally marks the return to freshness. At this precise time of year, the fruit that symbolizes the warm season walks along its stem, balancing citrusy tartness with nectarine-like sweetness, offering chefs a raw ingredient that brooks no compromise. It’s time to pull out recipes featuring whipped cream, light custards, and fluffy batters: we’re ready to take on the mid-May challenge with one of Guy Savoy’s signature dishes. But first, a necessary introduction...
The Vision of a Top Chef: Guy Savoy
If French cuisine were a château under construction, Guy Savoy would undoubtedly rank among its most enduring architects. A career studded with three Michelin stars (which shine steadily on his flagship restaurant at the Monnaie de Paris) was not enough; the great chef has also been named “Best Chef in the World” by La Liste on numerous occasions, for his ability to bridge the gap between French tradition and a modernity defined by subtlety and a sacred respect for ingredients. At the heart of it all is a vision that elevates the act of eating to a spiritual ritual: “Cooking is the art of instantly transforming products steeped in history into joy,” he has often written in his books. For Savoy, a dish must not merely amaze with special effects, but rather speak the language of truth. A mantra that echoes in the signature dishes we offer a taste of below.
From Truffle Soup to Strawberry Sponge Cake
Savoy’s menu features sumptuous dishes that are, at the same time, direct in their expression. It would be impossible not to mention the legendary black truffle and artichoke soup, paired with a flaky brioche made with truffle butter: a silent harmony between earthy and velvety textures that redefines the concept of comfort food par excellence. However,it is in the desserts that his touch becomes ethereal, almost calligraphic in its lightness. His interpretation of the strawberry cake, for example, is not a simple tarte aux fraises from a boulangerie, but a layering of intentions. As you eat it, you seem to perceive separately the crispness of the pastry, the silkiness of the cream, and the exuberance of the ripe fruit. So, get ready to step into the kitchen of a master: we’ll reveal how to recreate the best strawberry cake ever.
Guy Savoy’s Strawberry Cake
Recipe adapted from the book “Desserts Savoy” (published by Éditions Alain Ducasse). Text provided by Académie du Goût
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 6)
Sponge Cake:
- 4 eggs (200 g)
- 125 g granulated sugar
- 125 g flour
- 80 g melted butter
Separate the egg whites from the yolks. In a bowl, using a whisk, beat the yolks with 70 g of granulated sugar until emulsified, then pour into a larger bowl.
Beat the egg whites until stiff peaks form, then gradually add the remaining granulated sugar. Gently fold the beaten egg whites into the emulsified yolks using a spatula. Gradually add the sifted flour and melted butter, continuing to mix.
Preheat the oven to 180°C (gas mark 6). Grease a 20 cm diameter, 6 cm high cake pan or baking tin and pour in the batter.
Bake in the oven for 20 minutes, rotating the pan halfway through baking. Turn out onto a cutting board and let cool. Once the cake has cooled, cut it into two discs of equal thickness.
Mousseline cream:
- 2 whole eggs (100 g)
- 40 g egg yolks (2 yolks)
- 50 g water
- 150 g granulated sugar
- 125 g softened butter
- 50 g pastry cream
In a stand mixer fitted with a flat beater, mix the whole eggs with the egg yolks on high speed.
In a small saucepan, heat the water and granulated sugar until a syrup forms, carefully monitoring the temperature. When it reaches 120°C, slowly pour it into the bowl of a stand mixer set to low speed.
Gradually increase the speed to achieve a very frothy mixture, then let the resulting pâte à bombe cool.
Once the mixture has cooled completely, fold in the softened butter using a whisk.
Whip this cream together with the pastry cream. Store in the refrigerator in a bag while you slice the strawberries.
Finishing:
- 500 g large Gariguette strawberries
- 30 g white almond paste
Wash the strawberries and remove the stems. Slice some of them in half lengthwise, leaving the others whole.
Assembly:
Lightly butter the pan or ring mold you used to bake the cake.
Place the first layer of sponge cake on the base, then line the sides of the ring mold or pan with the halved strawberries, arranging them evenly. The cut side of the strawberry should face outward, away from the cake.
Using a pastry bag, generously cover the center of the disc with the mousseline cream, remembering to put a little between each strawberry as well.
Arrange a layer of whole strawberries in the center of the cake, then another layer of mousseline cream. Finally, cover the cake with the second sponge cake disc. Roll out the marzipan and place it on top of the cake.
