The « gâteau du Vully », a cake made with a yeast dough, is a delicious regional speciality. Best known is the version with sugar and cream, but the savoury version with bacon and caraway seeds is also excellent.
Ingredients. Will make 4 cakes
Dough:
1 kg flour
1 large pinch of salt
15 g fresh yeast, mixed in a little warm water.
70 g unsalted butter
0,8 l milk
15 g lard
1 egg, lightly beaten.
Filling:
400 g sugar (cubes), coarsely ground
1,5 dl single cream
1 egg yolk
150 g unsalted butter
Add the flour, yeast, melted butter and 1/3 of the milk to a bowl. Knead together, gradually incorporating the lard and egg, until the dough is light and airy (approx. 20 min.).
Roll out the dough and place into greased baking tins. Leave the dough to proof (approx. 1 hour) in a warm place.
Prick the sides with a fork. Make shallow holes using your fingers (use a rolling pin to stretch the holes into lozenge shapes). Place pieces of butter into the holes/lozenges. Pour the cream and egg mixture over the top. Sprinkle evenly with the coarsely ground sugar.
Bake in a hot oven (300°) for 8 -10 minutes.
Dough:
1 kg flour
1 large pinch of salt
15 g fresh yeast, mixed in a little warm water.
70 g unsalted butter
0,8 l milk
15 g lard
1 egg, lightly beaten.
Filling:
400 g sugar (cubes), coarsely ground
1,5 dl single cream
1 egg yolk
150 g unsalted butter
Add the flour, yeast, melted butter and 1/3 of the milk to a bowl. Knead together, gradually incorporating the lard and egg, until the dough is light and airy (approx. 20 min.).
Roll out the dough and place into greased baking tins. Leave the dough to proof (approx. 1 hour) in a warm place.
Prick the sides with a fork. Make shallow holes using your fingers (use a rolling pin to stretch the holes into lozenge shapes). Place pieces of butter into the holes/lozenges. Pour the cream and egg mixture over the top. Sprinkle evenly with the coarsely ground sugar.
Bake in a hot oven (300°) for 8 -10 minutes.
