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".
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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 eggs yolk
- 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.
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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 eggs yolk 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
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Your 2 comments or questions on this recipe:
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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.
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