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Gateau Mollet with Sabayon of Champagne

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Adjust Servings:
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

  • Sweet
  • 1 hr
  • Serves 2
  • Easy


  • For Gateau Mollet :

  • For Sabayon of 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.

Health Benefits

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.

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How to Make Gateau Mollet with Sabayon of Champagne

  1. Preheat the oven to 180 degrees C or 350 degrees F.
  2. Melt the yeast with a little warm water in a bowl.
  3. Lightly whisk the melted butter and the eggs in a separate bowl.
  4. Add in the sugar, flour and salt. Mix until well-combined.
  5. Pour the yeast into the mixture and knead it well for about 10 to 15 minutes.
  6. Now evenly spread the butter on a bundt pan.
  7. Gently pour over the batter on the bundt pan. Evenly spread it all over the pan with the spatula.
  8. Now place the pan in the preheated oven. Let it bake for 30 minutes until it is brown.
  9. Meanwhile, to prepare the Sabayon of Champagne put egg yolks, sugar and champagne in a heatproof bowl of an electric mixer set over a pan of simmering water.
  10. Whisk the mixture until hot and thick, for about 2 to 3 minutes.
  11. Attach the bowl with a mixer fitted with a whisk attachment.
  12. Beat on a high speed until thick and smooth.
  13. Once the cake is baked, take it out of the oven. Pour the Sabayon of Champagne over the cake.
  14. Serve and enjoy!


  • Sabayon is known as zabaglione in Italy. It is typically served over a cake, or an ice-cream.

Gateau mollet is also known as the moist cake.

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