Let yourself be tempted by calf cake or egg bread. This gourmet recipe is ardently defended by the Brotherhood of the cake to suc and calf cake to whom we owe the recipe below. This light and gourmet brioche would be one of the oldest specialties of the Ardennes. Indeed, it was traced until 1870 in France, while a recipe from 17e century would have been found among the Flemings.
The calf cake would have been "the feast day cake". Its particularity: it is baked in a high, ribbed pan. It is similar to kouglof, Alsatian cake, as well as Picard beaten cake.
The recipe
- Whisk the flour, salt, eggs
- Add cooled melted butter
- Add yeast, milk, sugar
- Beat for a long time, lifting until it forms ribbon batter.
Grease a soft cake mold, preferably earthenware, and let the dough rise covered in a warm place.
For cooking:
in a conventional oven, preheat the oven then cook on thermostat 5-6 for about 20 minutes. Wait for the cake to cool before unmolding it onto a wire rack.
in a convection oven, Bake in a cold oven at 220°C for 25 minutes then unmold once the mold has cooled.
Calf cake can be enjoyed with coffee at any time of the day. Toasted, it also goes very well with foie gras.
