For Gateau Mollet :
- 10 g salt
- 50 g a grated lemon zest
- 20 g yeast
- 4 Large eggs
- 180 g Melted butter
- 300 g flour
For Sabayon of Champagne :
- 6 egg yolks
- 1/2 cup of sugar
- 1 cup Champagne
Gateau Mollet with Sabayon of Champagne is similar to brioche cakes but much tastier.
The Champagne wine region and the Ardennes region have long been arguing over the paternity of this big cake considering the fact that it is still unknown where the dish first originated from. However, the pastry features more prominently in Ardennes so much so that it is often known as Gateau mollet from Ardennes.
In older times, the cake used to feature most prominently at village fairs, and simple family events. Nowadays, it makes a delectable evening snack which can be served with your everyday tea, juice or coffee.
The presence of healthy nutrient like carbohydrates in the Gateau mollet cake can provide youwith a great energy boost. In addition to the carbohydrates, the cake includes protein which ensures the healthy growth of the body.
How to Make Gateau Mollet with Sabayon of Champagne
Gateau mollet is also known as the moist cake.