Vully Cake with Bacon
Hello food lovers,
The Vully cake is a regional speciality known well beyond the borders of Fribourg. Originally, the Vully cake is a sweet speciality, but it comes in several variations: savoury, with bacon, with cumin or with almonds.
Today, I'd like to show you my version of the Vully cake with bacon.
For a 28 cm tart tin (4-6 people), you will need:
Dough
- 250g flour
- 1 pinch of sugar
- 6g salt
- 160g whole milk
- 6g dry yeast
- 50g butter
Topping
- 130g heavy cream
- 2 egg yolks
- 150g diced bacon
Dough
Start by pouring into a large bowl 250g of white flour, a pinch of sugar and 6g of salt. Weigh the salt with a kitchen scale spoon, then mix the ingredients with a spoon.
In a small bowl, pour 160g of whole milk and heat the mixture in the microwave at 600Watt for 30 seconds.
Then, using a kitchen scale spoon, weigh 6g of dry yeast and add it to the milk.
Mix the yeast into the milk and let it rest for 2-3 minutes. Letting the yeast rest briefly in the warm milk will allow it to develop even more afterwards.
Once the 2-3 minutes have passed, pour the mixture into the flour.
Knead everything with the dough hook for 5 minutes at speed 1. It is very important to stay at low speed so the dough does not get too warm.
Melt 50g of butter in the microwave at 500Watt for 30 seconds.
Then add the melted butter and knead the mixture again at speed 2 for 10 minutes.
Shape a nice ball in your bowl, then cover the bowl with a damp cloth and let the dough rise for 45 minutes at room temperature.
After 45 minutes, the dough has risen slightly. Roll it out with a rolling pin to the size of the tin; to prevent the dough from sticking, use baking starch. Before placing the dough in the tin, remember to spray it with release spray.
Let the dough rise for an additional 45 minutes at room temperature, covered with a damp cloth.
After 45 minutes, preheat the oven to 220 °C, fan-assisted.
Shape the dough by pressing with your thumb along the edges and make holes in the base of the tart with your fingers.
Topping
The topping is very simple to make. Pour 130g of heavy cream into a jug, add 2 egg yolks and mix everything together with a whisk.
Finally, season with pepper to taste.
Pour the mixture over the dough, sprinkle with 150g of bacon and bake for 15-20 minutes in your preheated oven at 220°C (fan-assisted).
The Vully cake is ready :o)
It is best served warm, but it can also be enjoyed cold.
I hope you enjoyed the recipe!
I wish you a lovely Sunday!
Jenny
P.S.: You will find all the products used at the end of the recipe.
Related posts
Juicy Matcha Muffins with Pecan Nuts & White Chocolate
Matcha Iced Latte & Coconut Variant
Pull-apart bread with fresh wild garlic pesto
Mini Banana Bread with Chocolate Chips
Leave a comment
Comments
Question de Nadège
By: Nadège B. On 2025-04-15Bonjour, est ce que je peux préparer la pâte le jour avant et après 45min de repos, la mettre au frigo et le lendemain la mettre dans le plat et laisser regonfler 45 min comme dans la recette ? Merci
Replied by: Karin On 2025-04-15
Question de Christiane
By: Christiane S. On 2025-04-13Bonjour,
Est-il possible de le congeler une fois terminé
Merci
Replied by: Karin On 2025-04-14