A 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. Continue reading
Recipe for 2×30 cm diameter cake tins
Prep time: 20 min + resting time
Cook time: 10-12 min
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
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.