Household cake (Gâteau de ménage)

For 6 cakes, you will need:

1 1 litre 170 ml flour
2 30 mls yeast
3 21 mls fine (or table) salt
4 90 mls caster sugar
5 150 ml Milk
6 150 ml liquid cream
7 6 eggs
8 402 mls butter
9 150 mls caster sugar
10 30 mls vanilla sugar
11 9 egg yolks
12 600 ml cream

Change these quantities to make:

1 cake 2 cakes 4 cakes 6 cakes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 3 hours

Cooking: 25 min.

All in all: 3 hours 60 min.

When should you start or finish this recipe?

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 mls caster sugar.

Add 1 litre 170 ml flour, 30 mls 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 402 mls 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 mls caster sugar, 30 mls 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.

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	150 RDI=60 %	960 RDI=90 %	420 RDI=60 %	7,760 RDI=390 %	32,510 RDI: 390 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	20 RDI=3 %	400 RDI=20 %	1,680 RDI: 20 %
Per cake	20 RDI=10 %	160 RDI=20 %	70 RDI=10 %	1,290 RDI=70 %	5,420 RDI: 70 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg

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The 2 comments already posted on this recipe

There is no salt in this recipe?
Posted by jh november 17^th 2011 at 09:38 n° 2
I never says when or where to add the SALT????
Posted by Cin november 16^th 2011 at 19:51 n° 1

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