How about starting the week by eating cakes? Florence, reader of Release, has submitted his recipe for Picardy beaten cake: “Because it is unknown in France despite its Picardy origin, because in these gloomy times, it will warm your hearts with its generosity, its softness and its regressive side, because it is easy to prepare for anyone who has a little time and a robot on a pedestal, I would like to share with you my beaten cake recipe. It is a kind of brioche rich in butter and egg yolks which comes in a fluted form similar to that of kouglof ”, she writes to us.

Born in Picardy, in a village near the Bay of Somme, Florence is now settled in Belgium, where she has “Discovered across Quiévrain new accents, new languages ​​and foreign cultures, I opened up and blossomed, but the more time passes, the more I am in search of rediscovering the flavors of my childhood and sharing them with the family that I founded here. With the pandemic, returning to my homelands quickly proved impossible. So, teleworking allowing me to save time and energy, I started cooking to “compensate” ”.

As a child, she ate beaten cake at her grandparents’ house, bought from the local baker, “Which went wonderfully with fresh fruit salads, chocolate mousse, and above all tasty strawberries from the garden enhanced with liquid crème fraîche”. We cut the beaten cake into thin horizontal slices, with a serrated bread knife: “I don’t know if it’s like that in all Picardy families, but“ at home ”, a vertical slicing would be a sacrilege!” It is also eaten at weddings, says Florence, with a glass of champagne in the wine of honor.

As the beaten cake was bought from a craftsman, to avoid the trouble of having to beat the dough by hand (for a very long time), Florence had to find a recipe herself. His choice fell on that of the Brotherhood of the beaten cake: “My first try was the right one ! I didn’t have the strawberries to go with it, but the cake was enough on its own. It revived my memories of good food and large tables in the blink of an eye. “

To bake three cakes, you need 500 grams of typical flour 45 ; 12 egg yolks and 2 eggs; 60 grams of baker’s yeast and a little lukewarm water to dilute the whole; 10 grams of salt ; 150 grams of sugar ; 350 grams of butter.

Mix the flour, eggs and baking powder in a professional type mixer until you obtain a fairly firm elastic dough. Add a little water if necessary – it should come off the bowl – and add 10 grams of salt. Then add 150 grams of sugar (it will soften the dough), let it turn again until the dough detaches. Stop and place the bowl with its hook or the sheet in a temperate place away from drafts, cover with a tea towel.

When the dough has doubled in size, turn it again with 350 grams of butter. Mix well, about five minutes, then let stand again in the bowl without the hook. When the mixture has doubled, always with the same precautions, fold over and fill each mold halfway. The mussels must be well buttered, in softened butter, with a brush. Let rise in the mold up to 1 centimeter from the edge, then bake at 180 ° C, ventilated if possible, for twenty-five to thirty minutes. Carefully turn out onto a tea towel. You must turn the cake over, putting your hand underneath to avoid sagging, let it cool and enjoy it plain with cider or champagne.

It takes half a day, in all, to make these three cakes. While they cook, recall your earliest memories of cooking, such as Florence: “When I put on my apron, I see my paternal grandfather, dressed in overalls and a checked shirt, breaking his back in the garden all year round to treat us, my brother, my cousins, my parents, my uncles and aunts and me with his vegetable garden, the tomatoes that grew in his greenhouse, or his open-ground strawberries, which I loved to steal with malice as soon as the season arrives, and of which I have never managed to find the perfume and the flavor to this day. “

“And it is my grandmother that I imagine in the kitchen, busy on Sundays early so that everything is ready for the unloading of the kids on the strokes of 13 hours, she narrates again. The tables were generous at the time (starter, main course, cold meat, salad, cheese and dessert), a merry hubbub reigned supreme and once our stomach was tightened more than reason, we did not fail to type a Thousand mile stones or a shackle on a corner of the table. “

IT’S YOUR TURN ! If you wish to submit your own recipe to us, you can send it to k.hullot-guiot@liberation.fr, specifying, in three words or in one hundred, what it represents for you, if it is. it is a family recipe, a dish that you have adapted from a cookbook, a recipe taken from a friend’s house, if it reminds you of a particular episode in your life …