 Bizzy Lizzy's Good Things turned three in August and to mark the occasion I ate cake for breakfast this morning, and I think I might just eat some more for lunch and dinner. My friend, Pierre Issa, a.k.a. Pepe Saya, has partnered with me in the celebration and, thanks to his generosity, I have a delicious competition and prize giveaway for my readers.  Pepe is renowned as the artisan maker of handcrafted Pepe Saya cultured butter and other good things such as Pepe Saya ghee, buttermilk, mascarpone, crème fraiche and crème Anglaise vanilla pouring custard. Pepe prides himself on the quality of his products and is passionate about the provenance of ingredients. For instance, Pepe Saya cultured butter is made using quality fresh cream from a Picton farm. The cream is cultured with a lactic culture and allowed to ferment. This 'eats up' the sugar in the cream. After churning, the butter is strained, the buttermilk removed and the butter is washed with pure water. The butter is kneaded to further remove the buttermilk and then rolled and wrapped by hand. Pepe Saya products are available from farmer's markets across Australia, together with quality retailers such as Thomas Dux stores, Parap Fine Foods in Darwin and more. Watch the Pepe Saya story on vimeo...The celebratory cake... This weekend, I revived another recipe from my culinary archives: Hungarian vanilla sponge squares (or vaniliás piskóta kocka)... a feather light sponge cake base topped with rich vanilla custard and butter cream. The recipe was given to me many years ago by a Magyar friend, Erzsébet. It's a cake that doesn't look particularly spectacular, but tastes ever-so exquisite. To paint you a picture, one time in the 90s, I took a batch to work for morning tea and a week or so later a colleague, who had dieted herself super-skinny in preparation for a Whitsundays holiday, came to me and said 'Liz, I've been fantasising about that cake ever since I first tasted it, do you think you would mind giving me the recipe?' Quality ingredients are the key, together with some patience and skill, for there are three steps in the process which, to some, may seem a bit fiddly faddly. Believe me, the end product is worth it, even just for the pleasure of licking the bowl! For best results, use free range eggs, together with Pepe Saya cultured butter, at room temperature. Note, I have cut down the quantity of sugar from the original recipe. VANILLA SPONGE SQUARES (Vaniliás Piskóta Kocka) For the sponge cake: 4 free range eggs separated, plus 1 EXTRA egg white (the yolk* of which is used in the cream) 1/2 cup caster sugar 3/4 cup self raising flour, sifted For the custard cream: 2 cups milk 1/3 cup vanilla sugar 1 egg yolk* 1/4 cup plain flour a few drops vanilla essence For the butter cream: 225g butter, softened 1/3 cup vanilla sugar, extra 1 - 2 teaspoons cocoa, sifted To make the cake, combine the egg yolks, ONE egg white and the caster sugar in a mixing bowl. Beat for several minutes until light and creamy. Fold in the self raising flour with a spatula. Beat egg whites till peaks form. Fold into the egg and flour mixture. Spread evenly into a lined and greased 31 x 25cm lamington tray (or slightly smaller). Bake in a moderate oven (around 180 degrees C) for up to 25-30 minutes till cake springs back when touched. Turn out onto a cooling tray lined with baking paper and allow to cool. To make the custard cream: in a saucepan, combine a little of the milk with the egg yolk, sugar and plain flour. Whisk until the mixture is smooth. Gradually stir in the remaining milk and the vanilla essence. Cook over a low heat till thick, stirring constantly until the custard coats the back of a spoon. Do not boil. Allow the custard to cool by standing the saucepan in a bowl of cold water. To make the butter cream, cream the butter and extra sugar, beating until it is smooth and light in colour. Add this to the cooled custard cream and beat until well combined. Refrigerate for 15 minutes, then spread evenly and neatly over the top of the sponge cake. Dust lightly and evenly with sifted cocoa powder. Store in airtight container in refrigerator, serve at room temperature. Cut into neat squares when set.  The process in pictures... for the sponge cake: While the cake is baking, make the custard and butter creams... Finally, spread the custard butter cream over the cake... And now for the Pepe Saya giveaway! Thanks to the HUGE generosity of Pierre Issa from Pepe Saya, and to celebrate the third birthday/anniversary of Good Things, three lucky readers will WIN a Pepe Saya prize pack containing: 2 x 225gm Butter (The winner can choose salted or unsalted or both) 1 x 300ml Mascarpone 1 x 300ml Crème Fraiche 1 x 180ml Pouring Custard 1 x 300ml Ghee 1 x 1ltr Buttermilk This pack has a retail value of $60.00! The prize packs will be sent express post 'on ice' to anywhere in Australia. HOW TO ENTER AND CONDITIONS The competition is open to Australian residents only (with apologies to my overseas readers) and runs from Sunday, 1 September until midnight on Sunday, 15 September 2013. To enter, sign up to receive Good Things updates (if you haven't already) and then submit a comment below and tell me about your favourite Pepe Saya product and how you cook with it. If you have yet to try Pepe Saya products, tell me why you'd like to win and what dishes you might cook. Please make sure you enter your email address with your comment so you can be reached in the event you're the winner. Spread the Pepe Saya love... Pierra Issa of Pepe Saya has very generously sponsored this prize and together we are delighted to be able to offer you the opportunity to win. So please spread the word, get those entries in and good luck! All entries will be considered in the draw, but if you 'play' on social media I invite you to show your support by following Pepe Saya and myself (bizzylizzycooks) on Twitter (please RT the giveaway), and 'like' my facebook page, as well as liking Pepe Saya's facebook page. Thank you again to my 'friend in food', Pepe Saya. And, thank you dear readers for supporting Bizzy Lizzy's Good Things over the last three years. And now it's over to you, best of luck! Thank you everyone who entered, we had such a delicious assortment of entries. And the three lucky winners are... Marian, Fiona and Annelise. We will be in contact with you via email and your Pepe Saya prize packs will be shipped to you. Thanks again everyone and stay tuned for more Good Things!
Tina Deasey
31/8/2013 10:33:19 pm
I have never used his products and would love to try, so would make a cheesecake using most of the ingredients in the pack.
Helen Bosschieter
31/8/2013 11:03:00 pm
Would start by making your vanilla sponge squares then have some fresh sourdough spread with Pepe Saya butter. Mmmmm.
Colleen MacSween
31/8/2013 11:58:43 pm
Pepe Sayer's cultured butter is superb slathered on fresh warmed irish soda bread, crusty seeded toast, warm scones with a sliver of jam, (Pepe Sayer's) buttermilk pancakes with cinnamon & banana & a touch of maple syrup with crispy bscon on the side. OH YUM!
A few observations first...that is not what I thought Pierre looked or sounded like at all. Loved when he talked about the tang of the butter. A nice litle video. I enjoyed lots of samples of Pepe Saya at the Noosa GFWS but couldn't take any home as we were staying in a B&B with no fridge. D'oh! 1/9/2013 01:46:07 am
First of all Congratulations Lizzy to the blog birthday. The time is passing fast. ;)
Lizzy
2/9/2013 09:12:55 am
Helene, thank you so much, so very kind. Yes, Pepe makes a range of delicious, artisan products. I hope you will try this cake... it is really delicious, even if it doesn't look so spectacular xo 1/9/2013 02:21:43 am
Congratulations on your third year anniversary. I do love your beautiful blog and I'm looking forward to your future posts. :)
Lizzy
2/9/2013 09:11:51 am
Karen, thanks ever so much.... I, too, enjoy your beautiful blog! It's so lovely to have blogger friends across the miles xox
Elizabeth Little
1/9/2013 10:43:47 am
Hi Liz,
kerry santillo
1/9/2013 12:51:47 pm
I would love to win this for a friend who has just started a food blog. She is an avid cooker and tries everything, this would make her feel very special in a year which hasnt been too nice for her, thankyou for a chance :) 1/9/2013 12:58:30 pm
Pepe Saya salted butter is absolutely divine on fresh, homemade bread. Nothing better. The unsalted butter gives sauce a professional finish and is perfection stirred through risotto before serving. I haven't been able to get a hold of the other products yet, but am very eager to try! 1/9/2013 01:11:46 pm
Pepe Saya butter is beyond difficult to find here so I haven't had the pleasure of trying it yet. But the very first thing I would do is slather some on freshly baked bread.
Cheryl McKibbin
1/9/2013 01:32:44 pm
Have liked on facebook and shared (LilMiss Kibby) I havent tried this product but looks interesting! I would love to use it in my baking!
Amanda McGrath
1/9/2013 01:57:38 pm
I would really like to make the Celebratory Cake. I would like to confirm that there is definitely no butter in the sponge cake. I have just never made a cake without butter and just wanted to double check. 1/9/2013 02:29:18 pm
it's the cultured butter for me too. 1/9/2013 03:06:54 pm
I love that Pepe Saya brand - such quality! And what a beautiful sponge. I love how it has three layers xx 1/9/2013 03:08:31 pm
G'day Lizzy and Happy Blog Anniversary today, true! 1/9/2013 03:59:51 pm
I love the label on the butter! Fun design - very well done. And the cake is very well done too - good stuff. I'd like a piece to help you celebrate! Congrats on 3 years.
Lizzy
2/9/2013 09:10:50 am
John, thanks so much! Pierre's alter ego, Pepe, is quite handsome isn't he! : ) 1/9/2013 04:09:23 pm
Congratulations, lovely!!! That is brilliant. :-) What a beautiful giveaway too. I'd have to go for the butter because I absolutely adore good butter. :-) And I would use it on popcorn for sure, mixed with herbs and melted atop a steak or stuffed in a hamburger. Yep. :-) 1/9/2013 04:36:12 pm
Hi Lizzy. Your cake looks delicious and as usual your photos are beautiful. Pepe Saya sadly is not stocked anywhere close to us but on the odd occasion I get to Adelaide some butter is always on my list! 1/9/2013 05:23:56 pm
Happy Bloviversary Lizzie, Gorgeous looking cake too!
Lizzy
2/9/2013 09:10:06 am
Hi Janie! Thanks for your good wishes... and having cake for brekky is too easy when it's as delicious as this one : )
Matilda
1/9/2013 11:22:00 pm
Favourite is creme fraiche, either stirred through just cooked pasta or used to make the best mashed potato ever.
Lesleigh
2/9/2013 12:10:53 am
I would love to try the pouring custard. I think it would make a great trifle.
sue petrie
2/9/2013 01:04:56 am
Have never used Pepe Saya products but if i did i would make the most light cupcakes using buttermilk in mixture and Mascarpone -in the frosting .Love to win to try all the products listed 2/9/2013 01:05:36 am
I've heard so much about Pepe Saya products, mainly his butter but have never tried any of them myself. I would love to win the prize pack and would make tiramisu with the mascarpone or mix it with some cream to make a cake filling. I'd use the ghee in a curry, the buttermilk for some pancakes or muffins and the butter I'd just slather on some fresh bread with some jam. My husband's a custard addict so he'd devour the lot. Happy blogaversary, Lizzy! Although I feel like we should be giving you presents and not the other way around - you're always so kind and supportive of the rest of us on our blogs and twitter (and real life too xx). Aren't Pierre's products just the best ever? Our sons won't eat anything on toast now except for his salted butter, and I adore cooking with his buttermilk - they make the best scones ever. I'd love to have the chance to turn his mascarpone into a tiramisu! And the creme fraiche is to die for - my eldest son eats it by the heaped spoonful on roast spuds! :)
Amanda Gorton
2/9/2013 11:36:55 am
French toast with Pepe Saya mascarpone & rhubarb compote make a gourmet start to a relaxing Sunday! 2/9/2013 03:36:17 pm
I can't enter your contest (UK here) but I just wanted to say that your cake sounds LUSH! Love the custardy icing, mmmm.
Lizzy
2/9/2013 05:43:45 pm
Kellie, thanks so much! It's such a great cake... doesn't taste too sweet, just has that lovely sponge flavour and texture... and the butter custard cream is so to die for! I am sort of ashamed to say that Peter and I cleaned up the entire cake over the weekend, despite being on diets! Eek!
Lara Daebritz
2/9/2013 05:37:15 pm
Never had the fortune to taste Pepe Saya; 2/9/2013 07:36:15 pm
Happy Blogaversary Lizzy! How I wish I could win this as I would love to know what the butter tastes like :) 2/9/2013 07:53:20 pm
Happy 3rd anniversary Lizzy!! Your cake looks absolutely delightful and if I was lucky enough to win this prize, I would love to create your gorgeous celebratory Vaniliás Piskóta Kocka :)
Lizzy
2/9/2013 08:31:47 pm
Dear Rosa, thank you, so very kind of you xox What a lush but simple cake. I follow Pepe Saya on Twitter but I've never come across the products in the shops, otherwise I would have tried them. I don't think I cook with the butter so much as have it on bread and butter is so fantastic when the butter is good.
Jennifer B.
3/9/2013 02:01:29 am
I'm a Pepe Saya novice too - but it sounds like the butter would be perfect in my German Apple Cake with the Creme Fraiche on the side.
Jennifer B.
3/9/2013 02:05:03 am
Following Pepe Saya and bizzylizzycooks on Twitter, and RT here...
Narelle Rock
3/9/2013 02:29:19 pm
I would love to use the buttermilk and the butter to make my hubby a big fresh Irish Soda Bread for his 40th Birthday on Friday!
Kirrily
3/9/2013 02:35:40 pm
Happy blogaversary Lizzie, such a lovely blog and that cake looks divine. 3/9/2013 05:02:57 pm
what a deliciously old-fashioned looking cake. i don't mind that it's not 'spectacular' - it looks soft and tender and moist. i've just printed the recipe off.
Amyas
3/9/2013 07:16:54 pm
I have never seen these products before but would love to use the butter and mascarpone cheese in a decadent German chocolate cheesecake. Happy Three Years!!! And thanks for inviting me along for the sweet ride! This is a fabulous treat... I love the combination of a light cake paired with a creamy topping and I am intrigued by the blending of pastry cream and the butter cream. It sounds and looks delicious. This would be cheered by all in my house!
Lizzy
4/9/2013 09:27:39 am
Jamie, thank you very much, it is my pleasure to have you as a blogger friend in food! This is a lovely cake... the custard butter cream isn't overly sweet, and this, paired with the gorgeous sponge base, is truly divine! Peter and I ate the entire cake in a weekend (even though we agreed between us to share some with our neighbours!). It can be made in a smaller tin, so that the cake is a little deeper.... : )
Kirsten W
4/9/2013 09:21:35 am
Buttermilk. It’s one of the best products to work with, it’s great to make pikelets with and marinate meats in. 4/9/2013 05:46:20 pm
I love vanilla cakes, such a delicious way to celebrate 3 years!
Happy Blogiversary Lizzy! :-)
Andrea Butler
6/9/2013 11:02:06 am
I was introduced to Pepe Saya and your blog by a friend of mine, and I was on a mission to get to Canberra to find their products, (and of course a fabulous excuse to visit Canberra again). To my delight, I found the stall after wandering around the markets soaking up the sights and sounds. I bought the butter and have been simply enjoying it on toast with a variety of toppings. Given that it is the show circuit in the central west, I think I would be inspired to use the buttermilk and bake old fashioned scones..mmm...
TheSpiceMeister
6/9/2013 02:51:55 pm
My good friends at harvesthub.com.au introduced me to Pepe's brilliant products. They are coming for dinner in a week's time, so for desert I'm going to be making a caramelized blood orange trifle. Instead of a sponge base, I'm going to make rich buttery financiers soaked in a little Grand Marnier, then layer up with the caramelized oranges, Pepe's creme anglaise and topped with whipped cream and toasted hazelnuts! Three Pepe Saya products in one divine, and fairly stress free desert. Just don't tell my cardiologist :)
TheSpiceMeister (Steve)
6/9/2013 06:54:36 pm
Another idea popped into my head, so I went to Eveleigh market and got hold of some Pepe Saya buttermilk and ghee. The buttermilk and ghee have been mixed with yeast, coriander, garlic, salt and bread flour and the dough is now proofing. In a couple of hours time I'm going to have some delicious freshly baked naan bread, brushed with Pepe Saya ghee! 6/9/2013 08:00:17 pm
Hi Liz, congrats on your blogversary. I would love to win a pack, we don't get this in Wagga, and I would do this if I win this pack.
Alicia
8/9/2013 12:18:08 am
I haven't tried Pepe Saya products before. I would certainly give the Vanilla Sponge Squares a go. They look divine. 8/9/2013 11:44:44 pm
I can't help myself. I am so besotted with Pepe Saya's butter that I cannot resist the opportunity to win some of his produce that you can't get at EPIC yet. I'm also stealing Jackie's idea, to illustrate all the things that I would share on my blog using Pepe Saya's products. Yep. Obsessed.
Falon Downing
9/9/2013 02:30:05 am
I haven't tried them yet but they look delish!
Laura Jilka
10/9/2013 12:43:19 am
I've just mastered cooking bread on the weekends. I can imagine the salted butter would be divine on it.
Laura Jilka
10/9/2013 12:43:34 am
Liked you on FB :)
Anneliese Calleja
12/9/2013 04:13:35 pm
I am yet to have the pleasure of cooking with Pepe Saya products but... this is what I would make:
Wendy Daniels
12/9/2013 09:23:15 pm
Pepe's Butter Milk would make the most delicious blueberry Pancakes mmmmmmmm.....yummy.
Tania
13/9/2013 01:10:11 pm
Happy Birthday! I haven't tried Pepe's products, but now we are finished with 8am Sunday basketball training, I feel buttermilk pancakes are in order!
Mikaela Cowan
13/9/2013 11:26:46 pm
I love Pepe's Buttermilk because it makes amazing buttermilk pancakes. They taste amazing with vanilla ice cream and maple syrup!
Michelle Gray
14/9/2013 12:53:27 am
I've been looking for an awesome butter to melt over my veggies, yum. I would love to try Pepe's, I think it may be just what I've been looking for.
Clare F
14/9/2013 01:20:21 am
Great hamper so much to try. I am going to make the apple cider cake it looks YUMMY!
Thai Berrenson
14/9/2013 03:49:44 am
I have never tried it but would love to make this recipe. it looks great and im sure it wont last long in my house.
Kat
14/9/2013 10:37:50 am
Don't make me choose between butter and cream!
tracy wedding
14/9/2013 11:03:53 am
the Creme Fraiche would be my favourite
Michelle Field
14/9/2013 02:06:43 pm
The Buttermilk, cakes come out so much fluffier, melt in your mouth moments.
L Conroy
14/9/2013 03:44:24 pm
I haven't tried Pepe Saya's products - but I love baking, so I'm sure my cakes and pastries would be lifted by this delicious base product.
Congratulations Lizzy on your 3 years of blog posting.
Anne Hewson
14/9/2013 09:56:24 pm
I haven't tried these products, but they sound great - would like to try making the Celebratory Cake, it looks and sounds delicious. I have not had the privilege of tasting Pepe Saya's beautiful products. Given the opportunity however I would use Pepe Saya's buttermilk to divine up a dozen featherlight scones. These I would serve warm with your choice of topping - either dripping with gorgeous Pepe Saya butter or topped with the sweet quandong preserve I've just made and Pepe Saya's mascarpone cream. Under the brolly on a glorious spring day in my garden this would be just heavenly!
faye
15/9/2013 02:26:34 am
My mouth is watering just reading this page. The cake is making me hungry... Your custard is delicious... I would eat it again and again, as I know it's yummy and good for me.
Courtney Brideson
15/9/2013 02:51:06 am
I've not heard of Pepe Saya before this article but due to my New Year's Resolution to eat whole foods I love the idea of such wonderful and transparent products being available! Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk  Search by topic
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