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".
3 hours 60 min.
Easy
2 cakes
12 IngredientsLast modified on: June 15th 2020
For 2 cakes, you will need:
- 1
250 g flour - 2
10 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: 945 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 3 hours
Cooking: 25 min.
All in all: 3 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 330 RDI=30 % | 220 RDI=30 % | 3,370 RDI=170 % | 14,120 RDI: 170 % |
| Per 100 g | 6 RDI=2 % | 40 RDI=3 % | 20 RDI=4 % | 360 RDI=20 % | 1,490 RDI: 20 % |
| Per cake | 30 RDI=10 % | 170 RDI=20 % | 110 RDI=20 % | 1,690 RDI=80 % | 7,060 RDI: 80 % |
How much will it cost?
- For 2 cakes : 3.35 €
- Per cake : 1.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Little lemon biscuits, Grapefruit cake, Checkerboard biscuits, Nantes Tourton, Rabbit civet, ... See them all 200
Cream
Like these other recipes: Quartet of brassicas with cream , Nanou's tuna tart, Quick prawn curry, Ramekins of duchess potatoes, Blanquette of veal, ... See them all 115
Butter
Like these other recipes: Eggs Arsène, Sautéd broccoli with ham, Dublin fruit scones, White bean gratin "à l'italienne", "Moelleux" cake batter, ... See them all 466
Milk
Like these other recipes: Cornmeal baps for Anne, Nantes Tourton, Polpete, Pretzels, Pesto crackers, ... See them all 60
Other recipes you may also like
Chinese style chicken
Only "chinese style", not a true chinese recipe.February 28th 2012305 K4 1 hour 40 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010300 K4.6 25 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.October 3rd 2010237 K 15 1 hour 10 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.January 3rd 2014283 K4.4 1 hour 15 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.May 5th 2021308 K 14.9 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 5 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 e-mail address 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.
The 2 comments already posted on this recipe