Gâteau du Vully

1hr 50m
Preparation/cooking time: ca. 30m + Allow to rise: ca. 60m + Bake: ca. 20m

For 8 people

Nutritional Information

Contains 475 Kcal, 15g Protein, 43g Carbohydrates, 26g Fat


  • 1.5 dl full-cream milk
  • 1.5 dl double cream
  • 1 egg yolk
  • 30 g butter, liquid, left to cool
  • knobs of butter
  • 250 g white flour
  • 0.5 tsp. salt
  • 10 cube sugar coarsely chopped
  • 0.25 cube yeast (approx. 10 g), crumbled

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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 on the prepared oven tray, press flat. Cover and leave to rise at room temperature for approx. 1 hour until double in size. Using your fingertips, press little hollows into the surface of the dough.
  • Combine the cream and egg yolk, stir well. Coat the surface of the dough with half the mixture. Arrange the sugar cubes over the dough, press in, top each with a knob of butter.
  • Bake in the centre of an oven preheated to 200°C for approx. 10 mins. Remove the cake, coat with the remaining cream & egg mixture.
  • Finish cooking for approx. 10 mins., remove the cake, lift off the oven tray, allow to cool a little on a cooling rack and serve slightly warm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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