Gâteau Lorrain (Cake from Lorraine)


This cake is a speciality from the region of Lorraine in the East of France and it was actually the first time I tried it. The cake is quite light so I find it well balanced with the cream inside.

Made with a 28cm cake pan.

you'll need

  • Cake

    280g egg whites
  • (from approximately 6 or 7 eggs – save your egg yolks aside!)
  • 280g caster sugar
  • 150g melted butter
  • 180g floor
  • icing sugar

    Pastry Cream

    50cl milk
  • 110g caster sugar
  • 80g egg yolks
  • 45g cornflour
  • 25g butter


  • Cake

    Beat the egg whites until stiff. Then add the sugar gradually while you keep on beating. Whisk till you get a sleek meringue.
  • Add the flour and then the melted butter (which should be cold by now) slowly and carefully into the eggs.
  • Stir until the batter is smooth.
  • Butter a cake pan and add some powder sugar to the bottom of the pan.
  • Pour the mixture into your cake pan and put in a preheated oven at 160° for 30-40 min. Allow to cool completely on a clean wire rack and start your pastry cream.
  • Pastry Cream

    Heat the milk in a (rather large) saucepan and add half the sugar in the milk.
  • Stir the yolks with the other half of the sugar in a medium mixing bowl to whiten the eggs. Add the cornflour and stir together.
  • Pour a bit of boiling milk in your mixing bowl and mix.
  • Pour everything back in the saucepan and stir for 2-3 minutes with a whisk to thicken the mixture (be ready, it thickens fast). It needs to be smooth.
  • Add the butter and combine.
  • Pour your pastry cream in another container and let it cool.
  • Assembling

    Once everything is cool, cut your cake in half.
  • Stuff the cake with a well spread pastry cream on the bottom half.
  • Cover the cream with the top half and dust with loads of icing sugar.

And that’s it! Tastes wonderful!

  • Marion

    Ça a l’air hyper bon!

    • Ça l’est, tu devrais essayer ! ;)

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