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: Pesto crackers, Chocolate almond cookies, Chestnut and hazelnut biscuits, Hazelnut and orange cake, Cheese tart, ... See them all 201
Cream
Like these other recipes: Creamy rice with spinach, Spaghetti Carbonara, Caramelized apple "moelleux" cake, "Moelleux" cake batter, Mackerel rillettes, ... See them all 115
Butter
Like these other recipes: Chocolate rolls (petits pains), Plum and hazelnut crumble, Kouign-amann, Gnocchi alla romana, Nonettes, ... See them all 472
Milk
Like these other recipes: Lemon Confectioner's Custard, Cornmeal baps for Anne, Prune Far, Clafoutis batter, Little vanilla, clementine and chestnut verrines, ... See them all 60
Other recipes you may also like
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.April 17th 2022414 K 14 1 hour 15 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022540 K4.5 1 hour 4 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018418 K4.8 7 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.July 13th 2022447 K 234.3 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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