@ 2005-2024 A.F.Touch. All rights reserved
    
5.0/5 (26 votes)

Gateau Battu

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Gateau Battu recipe for 6 guests
  1. 7 eggs
  2. 150 gr of butter, softened
  3. 250 gr of flour
  4. 150 gr of caster sugar
  5. 35 gr of yeast in 5 cl of WARM milk
  6. 3 cl d'juniper brandy (if the cake is for children you may substitute this with 3 cl of orange tree essence)
Gateau Battu
Instagram buttonDiscord buttonFacebook buttonTwitter button

Progression

Put the flour in a large mixing bowl and dig a hole in the center. Add the milk and the diluted yeast, as well as the juniper brandy.
Mix together manually until you form a ball of dough. Cover the dough with a cloth napkin and leave it to rest for 2 hours at room temperature (so that it doubles in volume).
Manually blend in the 7 egg yolks, the sugar and the softened butter.
Beat the egg whites until stiff. Gently fold in the whites into the batter progressively. Be careful to lift the wooden spatula each time you stir.
Fill a cake pan (Tefal or Flexipan) halfway and leave to rest for 1 hour.
Turn on the oven at a temperature of 325°F (160° C or th 6). Cook the cake in the oven for 50 minutes.

This cake may be kept for some time. Here is a suggestion for children, big and small: Put one on top of the other (like a sandwich) one slice of cake spread with Nutella, another slice spread with butter, one slice on top. Cut in two to make 2 small triangles. Serve this cake with a nice cup of creamy hot chocolate. A perfect evening snack.
credits photo : © Dubarry stéphane - A.F.Touch-cuisine


About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

Informations


Gardons le contact