Brood

History

In the beginning, beginning of the XVIIIe century, broods it of Provence, cake of the period of Easter is present a little everywhere in the back country of Provence. To date it seems that broods it, heiress of the cake of origin, is more present only in the only town of Crest. Broods represents a pothole, it is round and punt with the raised edges, of gilded color; hens and eggs worked in the same paste decorate the top. It is a rather dry cake in paste sanded of approximately 1.5 cm thickness. It can be scented with orange, lemon or a mixture of both. The receipts of origin do not comprise a yeast. The Suisse of Valence created in 1799 could be inspired of old broods. It is consumed with Clairette of Die, the or of the coffee and can be accomagnée of English cream, chantilly, fruit salad, stewed apples or rhubarb.

Receipt

Flour: 1.2 kg

Eggs: 4

Sugar: 350 G

Butter: 300 G

crystallized and cut Barks of orange of small pieces: 250 G

Preparation

To work in a crown punt, to gild with 1 egg and of honey;

To cook 15 min with 220°C.

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