Gâteau de Ménage (“Household Cake”)
- MakesMakes a 9-inch cake serving 8 to 10
- Cook Time1¾ hours
- Active time plus cooling40 minutes active, plus cooling
From the Franche-Comté area of France, gâteau de ménage translates as “household cake.” (Is it any wonder we prefer the French name?) With a base of rich, yeasted brioche-like dough that’s shaped into a tart shell and filled with a sweet, eggy cream called goumeau, the “cake” is more akin to an oversized bun. Make sure to use crème fraîche in the filling, not sour cream, which is lower in fat and apt to curdle. The flavor and texture of the gâteau are best at room temperature, so allow it to fully cool before slicing, but serve it the day of baking. To gild the lily, finish with a dusting of powdered sugar just before serving, or offer fruit preserves or macerated berries alongside.
Don’t expect the filling to fully set in the oven. The cake should be baked until the filling, which is actually an egg-rich custard, still has some jiggle. It will continue to cook with residual heat and will set into a creamy but sliceable texture.
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