Beat Cake

Many of you should not know what a beaten cake is, so I’ll start by telling you that it’s a specialty from Picardy. And, in summary, it is a kind of brioche very rich in butter and eggs. For me, it’s obviously much more than that! This is the finishing touch to many family meals. Final touch that we all willingly take even if we are no longer hungry at this stage.

This beaten cake is a huge wink to my family, and I am very happy to be able to propose it today. I am very fortunate to have managed to recover the adequate mold (no more manufactured this day) thanks to my godmother.

Regarding the preparation, it was a different story. As Mercotte (a French cook blogger in France) very well said, not easy to find itself there! No, because the recipes follow one another but are not alike. The recipe here is the second I made, the first having ended in failure. Finally the main thing is that I finally succeeded!

Preparation time: 30 min

Time of rest: 2 am

Cooking time: 20 min

– 125 g of flour
– 5 yolks
– 1 egg white
– 35 g of sugar
– 30 g of fresh baker’s yeast
– 4 g of salt
– 125 g of butter

Pour flour, salt, sugar and crumbled yeast into a bowl. Add the yolks and the melted butter and mix. Then add the beaten white to snow and mix again.

Then beat the dough about twenty minutes until it is elastic and does not stick to the hands.

Arrange in a pre-buttered cake pan. It must reach the third of the height. Leave to rest in a temperate place at about 30 ° C (place the dough in a warmed oven if necessary).

After 2h, the dough must have risen to the top of the mold. Bake for 20 minutes at 180 ° C. When leaving the oven, wait a little until it cools down before removing from the oven.

Let’s cook 😉

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