Vully Cake

Vully CakeA few months ago when I went to Lausanne with my mother we met up with her cousins. While we sipped a delicious wine in a pace overlooking the Leman lake I asked them about recipes that are typical from the French part of Switzerland. The first dish that came to mind to everyone is the “Papet Vaudois avec la Saucisse aux Choux” (slow cooked potatoes and leeks served with a cabbage sausage) which is the staple recipe of the canton. I wanted to learn about other dishes and that’s where this recipe was mentioned. I kept the idea in a corner of my head because I knew I would come back to it and in fact, a couple weeks ago I found this recipe and the following day, armed with the right ingredients I got down to work. Frankly I absolutely loved the result because personally I’m not a fan of oversweet food, when I have the feeling the sugar stays in my mouth, I only feel like taking one bite and leave the rest. I find that this cake can even work well for breakfast besides as a sweet treat, dessert or snack. By the way, this sweet version is the most common (sometimes also called the “Salée Sucrée” which literally means the “Salty Sugary”) but there is also the salty one where you add double cream (1.5 tbsp.), bacon (250g) and cumin (60g).

Vully Cake

Vully Cake

 

Vully Cake

 

Recipe for 2×30 cm diameter cake tins

Prep time: 20 min + resting time

Cook time: 10-12 min

 

Ingredients:

500 g flour

½ tsp salt

3.5 dl lukewarm milk

20g fresh yeast

80g melted butter (original recipe calls for 40g butter and 40g lard)

4 tbsp. double cream

4 tbsp. sugar

 

Recipe:

In a bowl sift the flour and add the salt. Mix them and make a well in the centre.

Dilute the yeast in 3 dl lukewarm milk and add it to the centre of the flour well along with the melted butter. Gently knead the dough for about 10 min until the preparation is soft and smooth (if the dough is too hard add the last 0.5 dl of milk).

Cover the dough and leave to rise for 45-50 minutes.

Divide the dough into two equal parts and smooth them out in the cake tins with your hands, cover and leave to rise for another 20 min.

Heat oven at around 270°C.

To make the borders pinch the edges while slightly turning your wrist. Prick the dough with a fork several times. Add 2 tbsp. double cream on each cake and spread it out evenly and as a final touch sprinkle the sugar on top. Bake in the oven for 10-12 min.

 

 

4 thoughts on “Vully Cake

  1. I’m like you and don’t like overly sweet foods. This would be perfect to enjoy with my morning tea. The savory version sounds good as well.

  2. Pingback: Birthday Cherry Pie & Bourbon Ice Cream

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