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".
411,724 23.9/5 for 127 ratings
Grade this recipe: Last modified on: June 15th 2020
For 2 cakes, you will need:
- 0
250 g flour - 1
10 g yeast - 2
5 g fine (or table) salt - 3
30 g caster sugar - 4
50 ml milk - 5
50 ml liquid cream - 6
2 eggs - 7
130 g butter - 8 50 g caster sugar
- 9
10 g Vanilla sugar - 10
3 egg yolks - 11 200 ml cream
- Total weight: 945 grams
How long does it take?
Time required for this recipe:
| 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?
Step by step recipe
Stage 1 - 5 min.
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, 10 g yeast and 2 eggs.
Add 250 g flour, 10 g yeast and 2 eggs.
Stage 2 - 5 min.
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.
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.
Stage 3 - 2 hours
Gather up the dough, and put under a damp tea-towel in a warm place for about 2 hours.
Stage 4 - 10 min.
Meanwhile, prepare the cream:
In a bowl mix 50 g caster sugar, 10 g Vanilla sugar, 3 egg yolks and 200 ml cream.
In a bowl mix 50 g caster sugar, 10 g Vanilla sugar, 3 egg yolks and 200 ml cream.
Stage 5
Check that the dough has about doubled in size.
Stage 6 - 3 min.
Tip onto floured working surface, and divide in two.
Stage 7 - 5 min.
Put each half into a pie dish, mould or tin.
Stage 8 - 1 hour
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.
Cover with a plastic sheet and leave to rise for one hour.
Stage 9
At the end of this time, preheat oven to 200°C or 392°F.
Stage 10 - 3 min.
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.
Stage 11 - 3 min.
Pour half of the cream in the centre of each cake, and put in the oven without delay.
Stage 12 - 25 min.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,341 Kcal or 13,988 Kj | 60 gr | 291 gr | 219 gr |
| 167 % | 23 % | 27 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 354 Kcal or 1,482 Kj | 6 gr | 31 gr | 23 gr |
| 18 % | 2 % | 3 % | 4 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,671 Kcal or 6,996 Kj | 30 gr | 145 gr | 110 gr |
| 84 % | 11 % | 14 % | 17 % |
How much will it cost?
- For 2 cakes : 3.32 €
- Per cake : 1.66 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Red mullet fillets with a reduced white-wine sauce, Grapefruit moelleux, Hollandaise sauce, Nanou's tuna tart, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Baker's tuna and mushroom tart, Cream sauce with Vin Jaune, Vol-au-vent, Cheese tart, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Parcels of fish fillet in spinach, Caramelized apple and walnut cake, Quail egg canapés, French onion soup, How to prepare cockles, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Chocolate tart, Chocolate eclairs, Loaf for "les filles'", Nantes Tourton, ... All |
Other recipes you may also like
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.113,559 23.7/5 for 3 ratings 7 hours 54 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.291,322 303.8/5 for 38 ratings 36 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...219,967 284.2/5 for 32 ratings 7 days 15 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.76,4085/5 for 1 ratings 54 min.
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.64,8474.1/5 for 16 ratings 38 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-25)
Note: We'll never share your email with anyone else.
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
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.
Post your comment or question
Your 2 comments or questions on this recipe