Saint-Epvre

01 / О БЛЮДЕ

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Исходное описание на английском языке. Русский перевод ещё не добавлен.

Saint-Epvre is a cake from Nancy that has two almond meringue layers with a layer of vanilla-flavored buttercream enriched with finely crushed nougatine between the disks, finished with a coating of macaron crumbs and a dusting of powdered sugar. It was created in 1882 by pastry chef Anatole François Lhuillier on Place Saint-Epvre in Nancy when a batch intended for macarons resulted in almond meringue, prompting him to sandwich the discs with vanilla buttercream initially flavored with bergamot and later including nougatine. The cake took its name from the nearby basilica of Saint-Epvre that had been consecrated a decade earlier. The recipe consists of whipping egg whites with sugar to form light, stiff meringue enriched with ground almonds, baking the meringue into two flat rounds, preparing a buttercream by beating butter with sugar and vanilla until smooth and folding in finely crushed nougatine, assembling the cake by spreading the buttercream between the meringue layers, and then covering the assembled cake with macaron crumbs and powdered sugar before serving at room temperature. Variations center mainly on the precise balance of almond to sugar in the meringue and minor adjustments to the composition of the crushed nougatine in the buttercream, while the defining characteristic remains the use of almond meringue disks with a rich cream filling rather than a single homogeneous batter. Saint-Epvre is served at room temperature as a dessert or sweet course after meals and is often paired with black coffee, mild teas, or a lightly sweet white wine from Lorraine or nearby regions that complements its almond and vanilla notes.