sounds delicious but rather too much sugar… maybe ??? I have to keep things on an even keel most of the time.
I’m sure @Jane_Williamson will have a say about that
I’ve got loads of eggs… lemons , butter and flour… it’s just the sugar I’m questioning…
and, of course, I don’t have a mould… would a glass bowl work ???
It is for 8 - 10 people after all.
You could use a cake tin.
My goodness - in what alternative universe could you possibly call that a biscuit
MUST have a go…tomorrow perhaps…
Biscuit = cooked twice
gateau à la crème = cream cake
Perversely when being smart alec pâtissiers we quite like to refer to a cake base mixture we can then do something else with as a biscuit even when it isn’t, and we also call actual biscuits gâteaux (secs).
It is one of those things designed to confuse foreigners, like cricket
I make gateau de savoie for goûter often, and also savoiardi which are similar but a different shape
More like the Duke of Cranberry.
Donkeys ago I had a close friend that lived in Aix-le-Bains, pre tourist overload, a wonderful place to live in those days.
My late wife and I were lucky enough to spend two years in Grenoble forty years ago. A great place, wonderful (French) friends and challenging job. That’s when we decided to retire to France in due course.