4328 Savoy Biscuit Paste

• 500 g (1 lb 2 oz) caster sugar
• 14

Whisk the sugar and yolks until the mixture reaches the ribbon stage. Add the vanilla sugar, flour and fecula then fold in the stiffly beaten whites.

Fill into carefully buttered and sugared, or buttered and fecula-dredged moulds filling them only two-thirds full. Bake in a warm to moderate oven allowing the temperature to decrease regularly until they are cooked and dr