Recipe: Gateau bergeronin

Name: Gateau bergeronin
Prep time: 20 min
Cook time: 45 min
Total time: 785 min
Yield: 6 servings
Ingredients: 200 g (7 oz) pain de mie artisanal le tour retiré .; 5 beaux abricots Bergeron dénoyautés et taillés en petits dés.; 40 cl (1.7 cups) de lait entier.; 3 cuillers a soupe d'un bon miel; 70 g (2.5 oz) d'amandes concassées et torréfiées; 6 cl (0.3 cup) de liqueur* de fleurs de sureau; 3 oeufs entiers fermiers (catégorie 0 ou 1) fouettés en omelette.; 8 cl (0.3 cup) d'huile d'olives(mure si possible).

By chef patrick Asfaux 4.3/5 (11 reviews) · 🍳 21 made it

Prep 20 min

Cook 45 min

Rest 12h

Total 13h05

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

200 g (7 oz) pain de mie artisanal le tour retiré .
5 beaux abricots Bergeron dénoyautés et taillés en petits dés.
40 cl (1.7 cups) de lait entier.
3 cuillers a soupe d'un bon miel
70 g (2.5 oz) d'amandes concassées et torréfiées
6 cl (0.3 cup) de liqueur* de fleurs de sureau
3 oeufs entiers fermiers (catégorie 0 ou 1) fouettés en omelette.
8 cl (0.3 cup) d'huile d'olives(mure si possible).

Step-by-step directions

1 Preheat the oven to 180°C (355°F) (gas mark 6).

2 In a large bowl, place your bread, then pour over it the milk, honey, olive oil, liqueur and beaten eggs.

3 Make sure your hands are very clean, then with both hands mix by lifting the mixture in the bowl, everything should be well combined.

4 Pour half of your mixture into a loaf tin (Tefal style), then scatter your crushed almonds and finish by covering with the rest.

5 Bake in the middle of the oven for 40 minutes, if it browns too much, cover with aluminum foil.
This cake will rise a lot during cooking and then fall as it cools.
* For children you can use only elderflower syrup.
Also, don't try to find its reference on Google or elsewhere, when I made this cake I found a name for it all by myself like a big boy (smiles)