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".
Last modified on: June 15th 2020
Keywords for this recipe:TartFranche-comtéFranceHome cakeBrioche doughCreamEggFor 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
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 10,024 Kcal or 41,968 Kj | 179 gr | 872 gr | 657 gr |
| 501 % | 69 % | 82 % | 100 % |
| 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?
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Celeriac and sesame soup, Sauce Normande (for fish), Flognarde, Shortcrust pastry (pâte brisée), Hamburgers, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Nanou's apple and almond cake, Baked potoatoes with herb butter or cream , Crunchy verrines, Green bean purée, Potato purée , ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Mushroom duxelles, Quick Strawberry Millefeuille, Pan-fried salmon with white cabbage, Spaghetti with mussels and basil, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Crème brulée, Dipping bread with cheese, Liège waffles, Pancake batter, ... All |
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Your 2 comments or questions on this recipe
- There is no salt in this recipe?Posted by jh november 17th 2011 at 09:38 (n° 2)
- I never says when or where to add the SALT????Posted by Cin november 16th 2011 at 19:51 (n° 1)
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