An Aveyron's speciality : The Gâteau à la Broche

To each region its local products ! 

This week, I'm going to make you discover a sweet speciality of the region which cannot be ignored and that I love particularly :
The Gâteau à la Broche.

This strange cone-shaped cake is usually present on the table to be shared during some family occasions such as weddings, baptisms or on other traditional celebration. 

Well appreciated in Aveyron, you'll find it without any problem especially on the local markets..if you are curious, you could assist at its production only made in a fireplace. 

A friendly piece of advice : Be patient...this hand-made production can last 2 to 3 hours long ! So take enough water to hydrate !

Photo : "La Dépêche"

      Traditional recipe :

To work hands-on, you need :

• 1.2 kg flour (2.65 lb)
• 24 eggs
• 1 kg butter (2.2 lb)
• 1 salt teaspoon
• 1 kg sugar (2.2 lb)
• 5 teaspoons of rum
• 1 teaspoon of orange blossom

Mixture preparation :

• Beat the egg whites until they form peaks ;
• Mix the egg yolks in another container ;
• On a slow heat, melt the butter, add the sugar while mixing up until to get a nice and smooth mixture ;
• Gradually mix in the egg yolks and spoon by spoon flour and egg whites until this look alike the madeleine mixture ; 
• The spit and the cone must be put on a well-oiled paper fixed with a piece of string. 

Baking process

• Install in front of a brisk heat, the spit on a mechanical spit ; place under the spit a container which will protect your cake from the flame ; 
• Spoon by spoon pour the mixture directly on the spit (the suplus will drop directly on the container which will allows you to gather it up) ;
• Turn the mechanical spit until the thin layer of mixture become golden-brown ;
• Take up the mixture and keep doing until  the end of it.

Phew...you did it !!!

You could (at least) taste  a 4 kg Gâteau à la Broche !
Bon appétit !