Vully Cake

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, liquid, left to cool
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1.5 dl full-fat milk
  • Icing
  • 1 egg yolk
  • 10 cube sugar coarsely chopped
  • 1.5 dl double cream
  • knobs of butter
  • Utensils
  • Für ein Backblech von ca. 30 cm Ø, gefettet

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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 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.
  • Icing

    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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