Gâteau à la broche bigourdan

Name: Gâteau à la broche bigourdan
Total time: 120 min
Yield: Serves 10
Cuisine: Bigorre
Ingredients: 500 g (18 oz) pastry flour (French T45); 300 g (1½ cups) granulated sugar; 250 g (1 cup + 2 tbsp) unsalted butter, melted; 10 whole eggs; 1 vanilla bean; 3 tbsp rum; 1 pinch of fleur de sel

Bigorre spit cake (gâteau à la broche)

⏱ 120 minServes 10Hard420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

500 g (18 oz)pastry flour (French T45)
300 g (11 oz)superfine sugar
250 g (9 oz)melted unsalted butter
10whole eggs
1 clovevanilla
3 tbsprum
1 pinchfleur de sel (flaky sea salt)

500 g (18 oz) pastry flour (French T45)
300 g (11 oz) superfine sugar
250 g (9 oz) melted unsalted butter
10 whole eggs
1 clove vanilla
3 tbsp rum
1 pinch fleur de sel (flaky sea salt)

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 conical spit-cake mold

1 large bowl (4 L / 4 qt)

1 whisk

1 ladle

1 oven

03 — Method

Whisk the eggs with the granulated sugar in the large bowl for a long time, until doubled in volume, pale and foamy.
Stir in the cooled melted butter, the vanilla bean seeds and the rum, then whisk in the sifted flour until smooth and runny.
Preheat the broiler to 220 °C (425 °F) and set up the conical mold so it can be turned regularly under the heat.
Pour a thin ladle of batter over the hot oiled mold and let brown a few minutes under the broiler until this first layer is set and colored.
Repeat layer by layer, pouring a little batter each time; this gradually forms the cake's characteristic spikes.
Let cool completely before carefully unmolding, then slice into rings.