Gâteau de Ménage (“Household Cake”)

Ingredients

• 2.25 cup all-purpose flour
• 2 tbsp granulated sugar (For the dough)
• 1 tsp instant yeast
• 0.5 tsp fine sea salt (For the dough)
• 0.5 cup whole milk (Lukewarm, for the dough)
• 4 tbsp unsalted butter (Melted and cooled slightly; plus more for the pan)
• 1 egg (For the dough)
• 1 cup crème fraîche (Do not substitute sour cream; its lower fat content can cause the custard to curdle)
• 3 egg yolks (For the goumeau custard)
• 0.33 cup granulated sugar (For the filling)
• 1 tsp lemon zest (Finely grated)
• 1 tsp vanilla extract (For the filling)
• powdered sugar (Optional, for dusting)

Steps

1. 1

   In a large bowl, combine the flour, sugar, instant yeast, and salt. Add the lukewarm milk, melted butter, and egg, and mix until a shaggy dough forms.

2. 2

   Knead the dough by hand or with a dough hook until smooth, elastic, and slightly tacky, about 5 to 8 minutes. Cover the bowl and let the dough rise in a warm, draft-free place until puffy and nearly doubled, about 45 to 60 minutes.

3. 3

   Meanwhile, prepare the goumeau. Whisk the crème fraîche, egg yolks, sugar, lemon zest, and vanilla until smooth and well combined. Do not use sour cream, which is more likely to curdle.

4. 4

   Butter a 9-inch round cake pan or tart pan. Turn the risen dough onto a lightly floured surface and gently press or roll it into a round large enough to cover the bottom and extend slightly up the sides of the pan.

5. 5

   Transfer the dough to the prepared pan, pressing it evenly into the bottom and up the sides to form a shallow tart shell. Cover and let it rest for about 15 minutes while the oven heats.

6. 6

   Heat the oven to 350°F (180°C). Pour the lemony crème fraîche custard into the dough shell and spread it evenly, leaving the dough rim visible.

7. 7

   Bake until the dough is golden and the filling is set around the edges but still has a gentle jiggle in the center, about 30 to 40 minutes. Do not bake until the custard is completely firm; residual heat will finish setting it.

8. 8

   Cool the cake completely in the pan on a wire rack. The custard will become creamy but sliceable as it cools.

9. 9

   Serve at room temperature on the day it is baked. Dust with powdered sugar just before serving, if desired, and offer fruit preserves or macerated berries alongside.

Notes

The source provides the cake’s background and technique guidance but withholds the full ingredient list and method behind a membership prompt, so the quantities and detailed method above are reconstructed estimates. The cake is best fully cooled and served the day it is baked. The filling should still jiggle slightly when removed from the oven.

Nutrition per serving

• dessert
• cake
• French
• yeasted
• baked
• custard
• vegetarian