Gâteau du Vully

Gâteau du Vully

Total: 1 hr 50 Min. | Active: 30 Min.
Nutritional value / people: 475 kcal
, Fat: 26 g
, Carbohydrate: 43 g
, Protein: 15 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g white flour
½ tsp salt
1 tsp sugar
¼ cube yeast (approx. 10 g), crumbled
30 g butter, melted, left to cool
1 ½ dl full-cream milk

For the topping

1 ½ dl double cream
1 egg yolk
10 cubes sugar roughly chopped
knobs of butter
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For a flan tin approx. 30 cm in diameter, greased

How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Place the dough in the prepared tin and press flat. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Using your fingertips, press little hollows into the surface of the dough.

For the topping

Combine the cream and egg yolk, stir well. Pour half of the mixture over the dough. Arrange the sugar cubes on top of the dough and top each with a little knob of butter.

Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove the cake and top with the remaining cream and egg mixture.

Finish cooking for approx. 10 mins., remove the cake, lift out of the flan tin, allow to cool a little on a cooling rack and serve slightly warm.

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