Recipe: Soft Cake

First of all, let me tell you a bit about the history of this typical cake: It originates from Argonne between Ardennes and Champagne called in my old recipe books "Royal Cake" and is baked in the region in a "ribbed" mold resembling the Kouglof but thicker.

1- In a large mixing bowl or mixer bowl, pour the flour and yeast mixed in lukewarm milk, sugar and salt. beat quickly, then add lukewarm water and eggs beaten like an omelet. then add the butter in pomade form. (be careful the butter must be really in pomade form and the operation must be quick)!

2- Let rest, covered with a cloth, for 1h30 at room temperature. (25° is a good temperature)

3- Place in the mold, fill 3/4 full and let rise 1h30 to 2h.

4- Bake 35 minutes in the middle of the oven at 190° (th 6+). a real treat!!!!!