Salée à la crème Maison du blé et du pain

Salée au sucre

Who but the Vaudois would think of choosing an oxymoron to name a cake! Although this name seems strange to us today, its origin is totally logical because in the olden days, “a savoury” meant a cake. So this is a recipe for a creamy and sugary dessert.

Preparation time: approx. 2 hours

Ingredients (for a standard cake)
For the dough
250 g flour
25 g butter cut into small flakes
1 ½ dl milk
15 g fresh yeast
1 tsp. sugar
1 tsp. salt
For the filling
1 ½ tbsp. flour
4 tbsp. sugar
3 dl cream

Preheat the oven to 200° C.
Mix the yeast and milk, then add the sugar and butter.
Gradually add the flour and salt.
Work the dough until it is smooth. Let the dough rise for 1 hour.
Roll out and place on a baking tray covered with baking paper.
Then mix the flour with 2 tablespoons of sugar. Sprinkle the surface of the dough.
Add 1 dl cream and the rest of the sugar.
Cook in the middle of the oven. After 20 min., remove the cake, pour on the remaining 2 dl of cream and continue cooking for 10-15 min.

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