Le Gâteau Battu
The beaten cake is one of these identity dishes, inseparable from our culinary and gastronomic history.
Why "beaten"?
Because the dough is beaten by hand. It is this long threshing which gives this airy, supple and light paste.
It is a kind of brioche, rich in butter and eggs, the dough is more airy and soft than the traditional brioche.
Its cooking in a tall, cylindrical fluted mold gives it this very particular shape of a chef's hat. Only baked cake is considered "real" beaten cake in this special mold.
Ingesdients for 3 cakes:
- 500 gr of flour type 45 (this is marked on the package)
- 12 egg yolks + 2 eggs
- 60 gr of baker's yeast + a little warm water to dilute together
Recipe :
First mix everything in a professional type mixer until a fairly firm elastic paste is obtained. Add a little water if necessary, it should come off the bowl + 10 gr of salt.
Then add 150 gr of sugar (it will soften the dough), let it turn again until the dough comes off. Stop and put the bowl with its hook or the sheet in a warm place away from drafts, cover with a cloth.
When the dough has doubled in size, turn it over with 350 gr of butter. Mix well for about 5 minutes, then rise again in the bowl without the hook. When the mixture has doubled, always with the same precautions, fold back and mold, fill each mold halfway.
The mussels must be flawlessly buttered, with butter and ointment with a brush.
Leave to rise in the mold up to 1 cm from the edge, bake at 180 °, ventilated if possible, for 25 to 30 minutes.
Unmold gently on a cloth. You have to turn the cake by putting your hand underneath to avoid sagging, let it cool and taste plain with cider or champagne !!!
In all, it takes 5 to 6 hours!
Source : La Confrérie du Gâteau Battu
