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".
349,353 24.1/5
Last modified on: February 21th 2011
For 2 cakes, you will need:
- 1 : 250 g flour
- 2 : 20 g yeast
- 3 : 5 g fine (or table) salt
- 4 : 30 g caster sugar
- 5 : 50 ml milk
- 6 : 50 ml liquid cream
- 7 : 2 eggs
- 8 : 130 g butter
- 9 : 50 g caster sugar
- 10 : 10 g Vanilla sugar
- 11 : 3 egg yolks
- 12 : 200 ml cream
- Total weight: 975 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 34 min. | 3 hours | 25 min. | 3 hours 59 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
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. |
5 min. |
| 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. |
5 min. |
| 3 |  | Gather up the dough, and put under a damp tea-towel in a warm place for about 2 hours. | 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. |
10 min. |
| 5 |  | Check that the dough has about doubled in size. | |
| 6 |  | Tip onto floured working surface, and divide in two. | 3 min. |
| 7 |  | Put each half into a pie dish, mould or tin. | 5 min. |
| 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. |
1 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. | 3 min. |
| 11 |  | Pour half of the cream in the centre of each cake, and put in the oven without delay. | 3 min. |
| 12 |  | Remove from the oven when the cake is golden brown, after about 25 minutes. | 25 min. |
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.
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.
Nutritional information
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How much will it cost?
For 2 cakes : 3.68 €
Per cake : 1.84 €
Source: Home made.
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Diamond biscuits, Franche-Comté sticks, French Family Cake, Caribbean upside-down cake, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Potimarron (Japanese chestnut pumpkin) purée, Mushroom buckwheat pancakes, Grilled fillet of salmon with corn salad cream, Escalope of veal in a cream sauce, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Baked apples from St Aubin le Vertueux, Four quarters, Potato and broccoli gratin, Breton galettes (pancakes), Rolled chestnut and apple brioche, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Jam doughnuts, Buckwheat pancakes, Crème de foie gras, Bechamel sauce, ... All |
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