RECETTE : Gâteau du Vully

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and a similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative.

Prepare the dough by combining 250 g of flour, 1/2 teaspoon of salt, and 1 teaspoon of sugar in a bowl.

Add 25 g of butter in flakes to the dry ingredients.

Warm 1.5 liters of milk and pour it into a small bowl.

Add 15 g of fresh yeast to the warm milk and mix until dissolved.

Gradually pour the milk mixture into the dry ingredients, mixing gently until combined.

Knead the dough by hand until it becomes sandy in texture.

Continue to work the dough until it becomes smooth and pliable.

Let the dough rest for 1 hour, or proceed directly if short on time.

Grease and flour a round cake pan to prevent sticking.

Place the dough in the pan and flatten it out with your hands, ensuring to create a slight edge around the sides.

Let the dough rise for 15 minutes while preheating the oven to 200°C (392°F).

Make a small indentation in the center of the dough with your fingers.

Pour 2.5 dl of double cream into the center of the dough, spreading it gently to avoid overflow during baking.

Sprinkle sugar over the cream, adding more sugar during baking if desired.

Top with butter flakes over the cream and sugar mixture.

Bake in the preheated oven for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens