Gâteau du Vully

Total time: 1hr 50m
Preparation Time: 30m

For 8 people

Nutritional Information

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


  • Dough
  • 250 g white flour
  • 0.5 tsp salt
  • 1 tsp sugar
  • 30 g butter, melted, left to cool
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1.5 dl full-cream milk
  • For the topping
  • 1 egg yolk
  • 10 cubes sugar roughly chopped
  • 1.5 dl double cream
  • knobs of butter
  • Utensils
  • For a flan tin approx. 30 cm in diameter, greased

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  • Dough

    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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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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