For this week’s allergy-friendly baking experiment, I discovered Gâteau du Vully—a delicious yeast cake featuring puits d’amour or “wells of love.” These wells serve to trap a sweet mixture of sugar, butter and cream. The photo I snapped below, while not taken in Vully, shows our neighborhood bakery’s version of this traditional Swiss cake.
If you want to try the real Gâteau du Vully, you should travel to the village of Sugiez next to Mount Vully. We’ll hopefully get there someday soon.
For now, I’ve modified a Betty Bossi recipe to create a dairy and egg-free version using rice and coconut milks. After making four cakes this week, I finally got it right this afternoon. Hope you like it too!
Gâteau du Vully
2 teaspoons yeast
2 teaspoons sugar
1 tablespoon rice milk
2 tablespoons butter, melted
2 cups flour
1/2 teaspoon salt
2/3 cup rice milk
A few slivers of dairy-free margarine
Scant 1/2 cup of coconut milk
1 tablespoon corn or wheat starch
2 tablespoons sugar
1. Mix first set of ingredients together in a large bowl: yeast, sugar and rice milk. Let set for a few minutes until the yeast has dissolved.
2. Add in the next four ingredients: margarine, flour, salt and milk. Form into dough. Knead for about 5 minutes until the dough is smooth and elastic.
3. Line a baking tin or sheet with parchment paper. Place dough in the prepared pan and press flat, about 9-10 inches across (22-25 centimeters). Cover and let rise for about 1 hour.
4. When the dough has risen, make deep dents with your fingertips in the dough. Place slivers of butter into the dents.
5. Whisk together coconut milk and starch. Pour half the mixture into the center of the cake, spreading it evenly over the top. Try to avoid spilling the mixture over the cake’s sides. Then, sprinkle 1 tablespoon of sugar over the cake.
6. Bake in a preheated oven for 10 minutes at 220°C/425°F.
7. Remove from oven and pour the remaining coconut mixture over the cake. Then sprinkle with the remaining 1 tablespoon of sugar. Bake for another 10 minutes until the cake is golden brown.
Note: It’s best to eat this cake the same day it’s prepared.
Next week will be busy for us. I’m hoping to have some good news to share. In the meantime, I’m working on a new bundt cake for an upcoming birthday party. Bon week-end!