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".
Other recipes of the same category
DessertsCakes and pastries
 |  | ||
| Half-cooked chocolate cake with raspberry coulis | Kouing-aman | ||
For 2 cakes, you will need:
- 250 g flour
- 20 g yeast
- 5 g fine (or table) salt
- 30 g caster sugar
- 50 ml milk
- 50 ml liquid cream
- 2 eggs
- 130 g butter
- 50 g caster sugar
- 10 g Vanilla sugar
- 3 egg yolks
- 200 ml cream
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% |
% 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.
Resting : 3 hours
Cooking : 25 min.
Start to finish : 3 hours 59 min.
At what time?
At 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?
Step by step recipe:
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. |  |
3 Gather up the dough, and put under a damp tea-towel in a warm place for about 2 hours. |  |
4 Meanwhile, prepare the cream: In a bowl mix 50 g caster sugar, 10 g Vanilla sugar, 3 egg yolks and 200 ml cream. |  |
5 Check that the dough has about doubled in size. |  |
6 Tip onto floured working surface, and divide in two. |  |
7 Put each half into a pie dish, mould or tin. |  |
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. |  |
9 At the end of this time, preheat oven to 200°C or 392°F. |  |
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. |  |
11 Pour half of the cream in the centre of each cake, and put in the oven without delay. |  |
12 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.
Source:
Home made.Last modified on: February 21th 2011
You might also like:
Nota: Rollover photos with your mouse to see recipe title.
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.
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.Note: You will need to confirm that you want to follow this recipe.
Quick access to cooking-ez.com
Recipes: My EZ Cooking: | Know How: All about this site: | Do-it-yourself: Miscellanous: Contacts: |
Most wanted: Cookies - Dublin fruit scones - Crêpes Suzette - Spaghetti with smoked salmon - Nanou's chocolate cake - Houmous
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:
Back to top of page