Gâteau du Vully

01 / ABOUT THE DISH

About the dish

Gâteau du Vully is a flat, yeast-based cake from the Vully region of Switzerland, prepared as a sweet specialty with a rich cream and sugar topping. It developed in the lakeside communities around Lake Morat, where bakers created it for festive occasions and it became a well-known feature of local gatherings and markets. The dough is made from flour, milk, butter, eggs, sugar, salt, and yeast, worked until smooth and elastic before being left to rise until airy. Rolled into a thin, round shape, it is gently indented with fingertips so the topping settles into the surface rather than running off during baking. The topping is made by combining cream, melted butter, and sugar, which is poured generously over the dough just before it enters the oven. As it bakes, the mixture sinks into the dimples while the top develops a light caramelization, resulting in a glossy, tender surface over a soft crumb. In some preparations, the cake is baked directly on the oven floor, giving the underside a faint crispness without compromising the light texture. It is still made in bakeries across the Vully region and in home kitchens, eaten warm or cooled, sliced into wedges, and served at family tables, picnics, and social events.