Another
random recipe
random recipe?

Household cake (Gâteau de ménage)

Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
CF- Add this recipe to my binder (Read more...)
- Follow this recipe
- Post a comment about this recipe
- See comments on this recipe
Short version - Short version with photos
Recipe as slideshow
Pdf short version
- Send this recipe to a friend
- E-mail me about this recipe
- Subscribe to news list
- List of recipes in category
- List of all the recipes

For 2 cakes, you will need:



Nutritional information:

Whole recipe
Calories
3454
173%
Proteins
67g
26%
Carbohydrates
294g
28%
Fats
223g
34%
 Per 100 g 
Calories
354
18%
Proteins
7g
3%
Carbohydrates
30g
3%
Fats
23g
3%
TrafficRating
  • Already noted 43 times
  • Average note : 2.7/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 34 min.
Resting : 3 hours
Cooking : 25 min.
Start to finish : 3 hours 59 min.

At what time?

timeAt what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 2 cakes : 3.35 €
 Per cake : 1.68 €

 Change currency:

 Note : These prices are only approximate. Read more...



email Get latest news in your e-mail box?

Next message on 2014-10-05

Step by step recipe:


1
Warm 50 ml milk, then pour into the bowl of a mixer with 50 ml liquid cream and 30 g caster sugar.

Add 250 g flour, 20 g yeast and 2 eggs.

Household cake (Gâteau de ménage) : Photo of step #1
2
Start the mixer at low speed until mixture is homogeneous.

Turn the speed up a little, then add 130 g butter a little at a time.

Continue mixing for a few minutes until the mixture is homogeneous.

Household cake (Gâteau de ménage) : Photo of step #2
3
Gather up the dough, and put under a damp tea-towel in a warm place for about 2 hours.
Household cake (Gâteau de ménage) : Photo of step #3
4
Meanwhile, prepare the cream:

In a bowl mix 50 g caster sugar, 10 g Vanilla sugar, 3 egg yolks and 200 ml cream.

Household cake (Gâteau de ménage) : Photo of step #4
5
Check that the dough has about doubled in size.
Household cake (Gâteau de ménage) : Photo of step #5
6
Tip onto floured working surface, and divide in two.
Household cake (Gâteau de ménage) : Photo of step #6
7
Put each half into a pie dish, mould or tin.
Household cake (Gâteau de ménage) : Photo of step #7
8
And with your hand (dusted with flour to avoid sticking), spread dough evenly over the dish.

Cover with a plastic sheet and leave to rise for one hour.

Household cake (Gâteau de ménage) : Photo of step #8
9
At the end of this time, preheat oven to 200°C or 392°F.
Household cake (Gâteau de ménage) : Photo of step #9
10
With a tablespoon (dusted with flour to avoid sticking), create a kind of hollow in the centre of the pie to receive the cream filling.
Household cake (Gâteau de ménage) : Photo of step #10
11
Pour half of the cream in the centre of each cake, and put in the oven without delay.
Household cake (Gâteau de ménage) : Photo of step #11
12
Remove from the oven when the cake is golden brown, after about 25 minutes.
Household cake (Gâteau de ménage) : Photo of step #12

Remarks:

The domestic cake or "goumeau cake" goes dry rapidly, so best eaten on the day it's made.

Unfortunately it's getting difficult to find a good household cake, even in its region of origin,the Haut-Doubs. By "good", I mean: fresh-baked that day, light, not just sweetened in a hurry, but with a true cream. It's a great pity that bakers from Franche-comté are allowing this traditional recipe to be forgotten.

Source:

Home made.

Last modified on: February 21th 2011

Back to top of page


You might also like:

Blackcurrant coulisCourgettes (zuchinis) Crab and smoked salmon club sandwiches 4 pears salad with vanillaTahitian style fishRosemary steamed fishScallops with crunchy vegetables and wine sabayonAfrican style chicken
Nota: Rollover photos with your mouse to see recipe title.

email Get latest news in your e-mail box?

Next message on 2014-10-05

Your 2 comments or questions on this recipe:

- - -

I never says when or where to add the SALT????

Comment #1 posted on november 16th 2011 at 19:51 by Cin.

There is no salt in this recipe?

Comment #2 posted on november 17th 2011 at 09:38 by jh.


Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Quick access to cooking-ez.com
Recipes:
My EZ Cooking:
Know How:
All about this site:
Do-it-yourself:
Miscellanous:
Contacts: