At middle school we had a half an hour break at 10 every morning and there was a bakery stand where kids could buy croissants and pain au chocolat and also gâteau du Vully. I once agreed to hold hands with a boy from my class during the full half an hour because he said he would buy me a piece of gâteau du Vully in exchange. He thought it was a fair trade, so did I :-)
This is one of my favorite swiss cakes. Like most of the swiss sweets, of course it's full of cream and butter, the stuff i like the most...This recipe is really easy and quick. I gloriously failed my try last weekend at getting the proportions right, because i put waaaay to much cream. But this saturday it turned out really tasty and quite the way i remember it.
300 gr. flour
1/2 tsp of salt
7 gr. fresh yeast
2 tbsp of warm water
1 egg yolk
120 ml of warm milk
50 gr. melted warm butter
200 ml of heavy cream
50 gr. sugar
30 gr. butter
Butter a round pan of about 28 cm diameter. In a big bowl, mix the flour and the salt.
Crumble the fresh yeast in a cup and dissolve it in the warm water with a spoon. In a separate bowl, mix the melted butter with the milk and the swirled egg yolk. Pour the yeast on the flour and mix very roughly, then add the butter/milk/egg liquid. Mix till everything sticks together. Take the dough out of the bowl and continue kneading it by hand on a very slightly floured surface for about 15 minutes. Yeap, that's the catch of this recipe, you're right...Then flatten the dough ball in your hands by holding it in one hand and pulling gently on the edges with the other hand. Turn the dough and proceed with pulling the edges. The dough should take more and more the shape of a pizza. When it gets close to fit the size of your cake pan, place it into the pan and flatten it a bit more with your hands, till it fits exactly the bottom of the pan (no need to pull up the edges or anything).
Cover the pan with a plastic foil and let the dough rise for 40 minutes at room temperature.
Preheat the oven to 250 degrees celsius. Take off the plastic foil and push the dough to the side of the pan with your thumb. Work your way all around. This will form the border of your cake and prevent the cream from escaping.
Then pick into the middle of the dough with one or two fingers in order to form small wells.
Pour about half of the cream on the dough and sprinkle the sugar and the butter over it, then pour the other half of the cream and put the cake in the middle of the oven.
Bake for 30 minutes. After the first 10 minutes, lower the temperature of the oven to 220 degrees celcius. Don't worry if the cream seems still a bit liquid when you take the cake out of the oven, it will get stiffer once it cools down.
The cake tastes best when fresh and warm. If you want to keep it, wrap it in plastic foil, so that the dough doesn't dry out.