The "household cake" is a crowd-pleaser; it's simple and so delicious! This cake is also, and above all, about conviviality. There's always some to eat at the older generation's house, and woe betide anyone who doesn't have a second slice! There are as many recipes for this homemade cake as there are houses in the world. Pays HorlogerWe have chosen this one for you: “Les gâteaux de ménage des Hauts”, which Mireille very kindly provided us, thank you Mireille.
Pour la pâte:
For the goumeau:
1. Mix together the sifted flour, salt, vanilla and sugar, with the dry yeast.
2. Melt the butter in the milk warmed with the oil, over very low heat.
3. Using a spatula, first incorporate the egg into the dry mixture, then the liquids (still slightly warm).
4. Work the dough for 3 minutes in a food processor with the pigtail.
5. Then let it rise for at least 1 hour at 25°C (the dough should almost double in volume), covering the container with cling film to prevent the dough from drying out.
6. Divide the dough into balls and place them in the lined baking tins. Allow 300g of dough for a 22cm tin. Cover with a floured tea towel and cling film.
Let rise for 30 minutes.
7. Quickly and lightly spread the balls of dough, with floured hands, to shape the pancakes,
printing small hollows in the dough with your fingertips (these hollows will be used to hold the goumeau).
8. Leave to rise for another 15 minutes, still using the cloth and cling film.
9. Turn on the oven to 210°.
10. Before the last rise, mix the ingredients of the goumeau: beat the egg, add the sugar then the cream, well
mix with a hand whisk.
11. Spread the goumeau over the pancakes. Bake immediately. Bake until the goumeau has a
slightly golden color, for approximately 12 to 15 minutes (check cooking).
12. Remove and place the cakes on racks with their shirts on until completely cooled.
This cake freezes very well: place it in a very low oven for 15 minutes to defrost it.
ABOVE ALL! Do not re-knead the dough between rises; it would lose its lightness.
But in fact, Why the “household cake” It would seem that at the time when bread was baked in the ordinary ovenEach household kept a little dough to make a cake. It is the goumeau that makes all the difference and transforms this dough into a cake, which is therefore the household cake, the family cake.
The goumeau It's a mixture of egg yolks, sugar and good cream from the dairy!
The household cake, an age-old recipe that led the France 2 13 p.m. news team to Michelle, ambassador of our destination Pays Horloger !