Toétché is a speciality of the Jura canton of Switzerland. It is a cake but it is not sweet. There is no sugar called for in the recipe. However, it is very good.
In the past, we have bought half of a large toétché at the bakery for quatre heure (snack). One day at the bus stop while waiting for my daughter, I told a Swiss mother how much I like Toétché. She told me she made it all the time at home. About a month ago, she brought me the recipe. Today, I finally got around to making it.
First, I have translated the recipe into English using American measurements. Then, I have typed out the recipe exactly as she gave it to me in French for all my French speaking readers. Lastly, I have added photos with short commentary.
Gâteau de la Saint-Martin (Toétché) recipe
You will need one round 12 inch baking pan or two 9 inch round pans or three 7 inch round pans.
300 grams flour (2 cups)
15 grams dry yeast (usually one small package)
2 dl milk (3/4 cup)
20 grams of butter (about 1 1/2 tablespoons)
1/2 teaspoons of salt
Mix the ingredients and knead the dough for 10 minutes by hand. Then, leave the dough off to the side to rise for at least 45 minutes to an hour. After it has risen, press the dough into the bottom and about an inch up the sides of a round baking pan.
3 dl double cream (about 1 1/2 cup)
1/2 teaspoon of salt
Mix together and pour on top of the dough in the pan. I poured only half since I split the dough in two and make two separate cakes.
Bake for 20 minutes at 428 degree Fahrenheit (220 degrees celsius).
You can place a small container of water in the oven to keep the cake moist as it bakes. I didn’t do this and my Toétché turned out perfect. After 20 minutes, it will be done as long as you preheated your oven. It is normal that it is still very moist where the filling was poured. It is suppose to be like that.
Now, for the Francophones out there.
Gâteau de la Saint-Martin (Toétché) recette
Plaque à gâteau de 30 cm round
ou 2 plaques à gâteau de 22 cm round
ou 3 plaques à gâteau de 18 cm round
300 g farine
15 g levure
2 dl lait
20 g de beurre
1/2 cc sel
Préparer une pâte levée (laisser lever!!! – 45 minutes à une heure)
Etendre la pâte directement dans la plaque préparée en formant un bord.
3 dl crème double
1/2 cc sel
Mélanger dans une terrine, verser sur la pâte.
Cuisson au four 20 minutes à 220 degrees celsius.
Glisser un récipient d’eau dans le four pour empêcher la pâte de durcir.
Kneading the dough and letting it rise are very important steps in preparing this cake.
If you don’t know how to knead dough you can watch this great video found here on youtube (click here to watch it).
Below is a video of me kneading the dough for the cake. I probably stretched it too much but other than that kneading is pretty easy. In the video, you can see Petite Clown kneading her tiny piece of dough off to the side. The kids were all at the table kneading away with me!
After kneading for ten minutes, I split the dough in half since my pan is small.
Here is the dough pressed into the pan and up about an inch on the sides.
Here is a photo of the filling poured onto the dough.
My cake is done!
Here is a piece of the cake. It is a simple cake. Nothing fancy, but I am sure you will enjoy it all the same.