Regional specialty
Beaten cake
History
The story of the beaten cake
- 5egg yolks
- 20grams fresh yeast
- 1900recognized as a regional specialty
Beaten cake
What’s new?
The beaten cake is one of those signature dishes, inseparable from our culinary and gastronomic history.
Why “beaten”?
Because the dough is beaten by hand. It’s this long beating that gives the dough its airy, supple, light texture. It’s a type of brioche, rich in butter and eggs, with a dough that’s airier and softer than traditional brioche. Baked in a high, cylindrical fluted mold, it takes on the distinctive shape of a chef’s hat. Only cakes baked in this special mold are considered “real” beaten cakes.
Recipe
original
> 125g flour > 5 egg yolks > 85g sugar
> 125g butter > yeast > pinch of salt
1/ Mix the flour, egg yolks, baking powder, sugar, salt and warmed butter in a bowl.
2/ Knead for 20-25 minutes and leave to rest for an hour.
3/ When the dough has risen in the tin, fold it over. Let it rest again for 1 hour.
4/ Fold it down again.
5/ Pour it into the buttered molds a quarter of the way up.
6/ Let the dough rise. Allow 1h to 1h30.
7/ Bake in a hot oven at 170°, for about 20 minutes.
My favorite “French toast” recipe
- The slices are dipped in a mixture of sugar, egg and milk.
- They are returned to the stove.
- Enjoy with a little milk jam.
Children love them as snacks! Even better with rhubarb jam…
Rooted in tradition
Regional specialty
Beaten cake is always served at wedding receptions and ceremonies, but don’t forget to try it for breakfast or a snack on your travels! Delicious with rhubarb jam.
While it’s difficult to date the emergence of this specialty and trace its history, its Picardy identity is unmistakable.
However, it wasn’t until 1900 that it was recognized as a regional specialty, defended and promoted by La Noble Confrérie du Gâteau Battu since 1993.
Every year, the Confrérie inducts new knights who are fervent defenders of this culinary specialty.
The organization of an annual competition for the best beaten cake has also helped to put the product in the spotlight.
Best beaten cake competition
Winners 2023
- Xavier Bourgeois – 33 rue Henri Barbusse, Friville-Escarbotin, France
- Au pain doré – 48 rue de la Porte du Pont in Le Crotoy
- Boulangerie Fréville – 11 Rue de l’Eglise, Quesnoy-le-Montant
Best beaten cake competition
2024 winners
- Boulangerie Devisse – 13 chaussée d’Hocquet, Abbeville
- Boulangerie Fréville – 11 Rue de l’Eglise, Quesnoy-le-Montant
- Au pain doré – 48 rue de la Porte du Pont in Le Crotoy
3 other specialties
for sweet tooths
- Tarte à l’badré: a rustic tart filled with a flan-like cream. It can be enriched with apples or prunes.
- Le macaron d’Amiens: it’s impossible to leave Amiens without tasting its specialty: a delicious, soft little cake with a delicious taste of almond and honey.
- Le pavé de Corbie: a tender bite with a good taste of hazelnut and applesauce.
