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
1 cake
12 IngredientsLast modified on: June 15th 2020
For 1 cake, you will need:
- 1
125 g flour - 2
5 g yeast - 3
2.5 g fine (or table) salt - 4
15 g caster sugar - 5
25 g Milk - 6
25 g liquid cream - 7
1 Egg - 8
65 g butter - 9 25 g caster sugar
- 10
5 g Vanilla sugar - 11
2 egg yolk - 12 100 g cream
- Total weight: 475 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 25 g Milk, then pour into the bowl of a mixer with 25 g liquid cream and 15 g caster sugar.
Add 125 g flour, 5 g yeast and 1 Egg.
Add 125 g flour, 5 g yeast and 1 Egg.
Stage 2 - 5 min.
Start the mixer at low speed until mixture is homogeneous.
Turn the speed up a little, then add 65 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 65 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 25 g caster sugar, 5 g Vanilla sugar, 2 egg yolk and 100 g cream.
In a bowl mix 25 g caster sugar, 5 g Vanilla sugar, 2 egg yolk and 100 g 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 | 30 RDI=10 % | 170 RDI=20 % | 110 RDI=20 % | 1,690 RDI=80 % | 7,060 RDI: 80 % |
| Per 100 g | 6 RDI=2 % | 40 RDI=3 % | 20 RDI=4 % | 360 RDI=20 % | 1,490 RDI: 20 % |
How much will it cost?
- For 1 cake : 1.70 €
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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
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Cream
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Butter
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Liquid cream
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