This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
6 cakes
12 IngredientsLast modified on: June 15th 2020
For 6 cakes, you will need:
- 1
750 g flour - 2
30 g yeast - 3
15 g fine (or table) salt - 4
90 g caster sugar - 5
150 ml milk - 6
150 ml liquid cream - 7
6 eggs - 8
390 g butter - 9 150 g caster sugar
- 10
30 g vanilla sugar - 11
9 egg yolks - 12 600 ml cream
- Total weight: 2,835 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 150 ml milk, then pour into the bowl of a mixer with 150 ml liquid cream and 90 g caster sugar.
Add 750 g flour, 30 g yeast and 6 eggs.
Add 750 g flour, 30 g yeast and 6 eggs.
Stage 2 - 5 min.
Start the mixer at low speed until mixture is homogeneous.
Turn the speed up a little, then add 390 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 390 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 150 g caster sugar, 30 g vanilla sugar, 9 egg yolks and 600 ml cream.
In a bowl mix 150 g caster sugar, 30 g vanilla sugar, 9 egg yolks and 600 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 | 180 RDI=70 % | 990 RDI=90 % | 660 RDI=100 % | 10,120 RDI=510 % | 42,360 RDI: 510 % |
| 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 6 cakes : 10.00 €
- 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: Fillet of salmon meunière, Aperitif rolls, Bonnevaux apple tart, Almond macaroon cake, Saucipain, ... See them all 204
Cream
Like these other recipes: Scallops with cabbage julienne, Chocolate-verbena cream, Thin summer tart "à la grecque", Baker's chicken and potato tart, Crème brulée, ... See them all 117
Butter
Like these other recipes: Fraisier (French strawberry cake), Smoked tomato toast, Artichoke Soup, Tea and white chocolate biscuits, Two-stage beef chuck , ... See them all 477
Milk
Like these other recipes: Potato gratin, Apricot blancmange, Polpete, How to heat milk without it catching on the bottom of the pan, Profiteroles, ... See them all 61
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019642 K 24.4 2 hours 35 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015409 K3.3 55 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020365 K3.8 15 min.
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder. August 28th 2025107 K5 1 hour 10 min.
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert. February 16th 202050 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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