The gateau battu is a local specialty from the Somme area. Apparently it originated from the township of Abbeville, a place not far from where I grew up. My mother always said that it was a good cake to use the extra eggs you may have. Assuming you have hens and up and downs of egg supplies!
The gateau battu tastes a little bit like a brioche, not as sweet and not as buttery. It is great for mid afternoon tea (especially for the kids!) or at breakfast, toasted or not with a little jam. This cake is much less work than a brioche and quite easy to do. You will need a special tin for it.
The cake’s name has been translated to “whipped cake”. As you will see on my photos, I cut slices, while traditionally it is to be cut from top to bottom.
Preparation time: about 20 minutes, rising : up to 2 hours, cooking : 20 minutes
Ingredients:
- Â 4 egg yolks
- 1 egg white
- 150 g flour
- 25 g white caster sugar
- 15 g of fresh yeast or 7 g of dry yeast
- 100 g of butter
- 1/4 glass of cognac (or milk)
Method:
If you have a dough mixer, use it, it is always easier. If not, use a large bowl.
- Place the flour in a bowl and make a well in the middle (i.e. a hole). If using dry yeast, add it and mix it to the flour now (then make the well).
- Add in the well, the melted butter, sugar, cognac or milk, and a pinch of salt (omit is using salted butter)
- Dilute the fresh yeast in warmlike water and add to the well.
- Add the egg yolks
- Mix the dough slightly for a minute or so.
- Beat the white to snow and add the eggwhite to the mix. If using the dough mixer, mix until the dough forms a smooth dough and separate from the wall of the bowl. If mixing by hand either use a “pull the dough and punch in the middle technique” or pour the dough on the work bench and knead it for about 10 minutes or until it forms a nice smooth dough which doesn’t stick to your fingers.
Tip: it is quite a wet dough and will not have the strength a brioche dough would have. - Butter and flour the tin. Place the dough in it and allow to rise until it reaches the top (a bit more than double).
- Heat the oven to 170°C. Brush the top with egg yolk wash (a yolk beaten with a tablespoon of water).
