La Tarte Tropezienne – Yeast Cake St-Tropez Style

Try this delicious cake recipe:

Can be prepared (cake unfilled).

(*) For a cake springform pan of 28 cm ø Warm the milk slightly. Stir about a quarter of it well with the yeast and sugar.

Sift the flour into a large baking bowl. Make a well. Mix the eggs with the salt. Melt the butter in the milk while it is still warm. Mix all the ingredients well and make a smooth dough. Beat the dough every now and then. It can also be kneaded in a food processor for about five to ten minutes.

Form a ball, place in the baking bowl, cover with a dish hangl and leave at kitchen temperature for about 120 minutes. Knead well again and let rise again for an hour.

Brush the cake springform pan with butter. Pour the dough into it. Mix the egg yolks with the water. Brush the cake with it and sprinkle with the hail sugar. Bake at 180 °C for thirty to thirty-five minutes. Cool on a wire rack. Remove the ring.

For the filling, bring the milk to the boil with the cream. Slit the vanilla sticks, add them, set aside and steep a little. In the meantime, whip the sugar with the egg yolks to a whitish cream. Sift in the flour, mix well and add the milk while stirring. Rinse the frying pan, let it cool, pour in the cream and heat for about two to three minutes until it is thickened. Mix together with the vanilla

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