Mont-Vully Cake – Annemarie Wildeisen

(*) Rolling tray of approx. 36 cm ø.

For the dough, put the flour in a large enough bowl and make a dent in the center. Heat the milk (1) in a small pan until just lukewarm. In a small baking bowl form, add the yeast and stir well. Pour it into the flour well, add a little flour from the edge and sprinkle it with more flour. Let rise for fifteen minutes.

Add the remaining milk to the flour, sprinkle with salt and add the softened butter in small pieces. Knead everything for eight minutes to a smooth, supple dough. Roll out the dough into a large round patty and place it in a baking pan. Cover with a kitchen towel and let rise in a warm place for one hour.

Pull up the edge of the risen dough a little bit.

For the sweet version, mix the heavy cream and sugar. Spread evenly on the dough base and top with small butter flakes.

For the savory version, season the heavy cream with a little salt and pepper. Spread evenly on the dough base and form the bacon cubes on top.

Bake the cake in the oven heated to 230 °C for about twenty minutes until it is light brown.

Tip: The Mont-Vully cake tastes best when still lukewarm. It can also be reheated briefly before serving (five to eight minutes in a 150 °C oven).

Our tip: Use a deliciously spicy bacon for a delicious touch!

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