Household cake (Gâteau de ménage)
For 2 cakes, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Resting : 3 hours
Cooking : 25 min.
Start to finish : 3 hours 59 min.
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How much will it cost?
Per cake : 1.68 €
Note : These prices are only approximate. Read more...
Step by step recipe:
|Warm 50 ml milk, then pour into the bowl of a mixer with 50 ml liquid cream and 30 g caster sugar.|
|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.
|Gather up the dough, and put under a damp tea-towel in a warm place for about 2 hours.|
|Meanwhile, prepare the cream:|
|Check that the dough has about doubled in size.|
|Tip onto floured working surface, and divide in two.|
|Put each half into a pie dish, mould or tin.|
|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.
|At the end of this time, preheat oven to 200°C or 392°F.|
|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.|
|Pour half of the cream in the centre of each cake, and put in the oven without delay.|
|Remove from the oven when the cake is golden brown, after about 25 minutes.|
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.
Last modified on: February 21th 2011
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.