Gâteau du Vully: A Sweet Slice of Swiss Nostalgia

If Switzerland were a person, Gâteau du Vully would be its cheeky little secret – a golden, buttery pastry that sneaks onto your plate and immediately takes centre stage. It’s not as famous as fondue or as glitzy as chocolate truffles, but it’s pure, unadulterated deliciousness. Let’s dive into the layers of this Swiss treat and find out why it deserves a permanent place in your baking repertoire.

Once Upon a Time in Vully

The story begins in the Vully region, perched in Switzerland’s western part, where the cantons of Vaud, Fribourg, and Neuchâtel gently rub shoulders. This little pocket of paradise, known for its vineyards and rolling hills, decided to gift the world something even sweeter. Enter Gâteau du Vully, a humble bread-like cake that’s been baked in home kitchens for generations. Its origins are rural and practical; farmers’ wives would bake it as a quick treat for family gatherings. Over time, it grew into a local treasure, and today it’s celebrated as a culinary icon.

Gâteau du Vully: Sweet vs. Savoury Dilemma

Here’s the thing about Gâteau du Vully: it’s got a split personality. The sweet version, dripping with cream and sprinkled with sugar, appeals to anyone with a sweet tooth. The savoury one, topped with bacon or cheese, whispers promises of comfort food indulgence. Both versions share the same base – a light, buttery dough that’s a dream to work with. Whichever side you pick, you can’t really go wrong.

Gâteau du Vully: Regional Twists and Turns

While the classic recipe reigns supreme, regional bakers love to put their spin on things. Some toss in a handful of local berries, while others experiment with nuts or herbs. You’ll also find subtle variations in texture, depending on whether you’re in French-speaking Switzerland or the German-speaking parts. The French tend to lean towards lighter, more delicate iterations, while the Germanic influence favours a heartier bite. Variety, after all, is the spice of life – or in this case, the cream of the cake.

Drinks to Pair With Your Gâteau

When it comes to beverages, Gâteau du Vully plays well with others. The sweet version pairs beautifully with a glass of late-harvest white wine – something aromatic, like a Gewürztraminer. If you’re in the mood for tea, try an Earl Grey or chamomile for a floral counterpoint. The savoury iteration, on the other hand, practically begs for a dry Swiss Chasselas or a light, crisp lager. It’s also not above sidling up to your morning coffee, turning breakfast into a mini celebration.

Food Pairing Ideas

Beyond drinks, Gâteau du Vully loves making friends on the plate. Serve the sweet version alongside fresh fruit or a dollop of whipped cream for a simple dessert. The savoury one can be jazzed up with a side of pickles, a tangy salad, or even a hearty bowl of soup. Feeling fancy? Top a wedge with smoked salmon or a spread of herbed cream cheese. It’s versatile, forgiving, and endlessly accommodating.

Bake It Yourself: A Recipe for Gâteau du Vully

The beauty of Gâteau du Vully is that you don’t need a Swiss passport or a fancy oven to make it. Here’s how you can recreate the magic at home:

Ingredients

For the dough:

• 250g plain flour
• 10g fresh yeast (or 4g dry yeast)
• 1 tsp sugar
• A pinch of salt
• 50g softened butter
• 125ml lukewarm milk

For the topping (sweet version):

• 100ml double cream
• 50g granulated sugar

For the topping (savoury version):

• 100ml double cream
• 50g diced bacon or grated cheese

Method

Start by dissolving the yeast and sugar in lukewarm milk. Let it sit for 5 minutes until frothy. Combine the flour and salt in a large bowl, then mix in the yeast mixture and softened butter. Knead until you have a smooth dough – about 10 minutes by hand or 5 with a mixer. Cover and let it rise for an hour, or until it doubles in size.

Preheat your oven to 200°C (180°C fan). Roll the dough into a round shape about 1cm thick and transfer it to a baking tray lined with parchment paper. Use your fingers to press little dimples into the surface.

For the sweet version, pour the cream evenly over the dough and sprinkle generously with sugar. For the savoury option, do the same with cream, then scatter bacon or cheese on top. Bake for 20-25 minutes, until golden and bubbling. Let it cool slightly before slicing – if you can resist.

A Little Slice of Switzerland

There you have it: Gâteau du Vully in all its golden glory. Whether you’re savouring it at a rustic table overlooking Lake Murten or whipping it up in your kitchen far from Switzerland’s borders, this unassuming cake has a way of making any moment feel special. Give it a go, and let this Swiss classic work its buttery magic.