La salée au sucre (literally, sugar salt) is a sweet round bread roll topped with a mixture of sugar, cream and vanilla and/or butter and/or beaten egg. Particularly popular in French-speaking Switzerland, the family of leavened cream cakes has illustrious representatives such as the Vully cake, the Goumoens cut and the totché. Salted with sugar is the simplest form, the flattest and the most common. Present in many bakeries in French-speaking Switzerland, it is even essential in the canton of Vaud, which seems to be the epicenter.
- Preheat the oven to 200°C.
- Mix the yeast and milk, then add the sugar and butter.
- Gradually add the flour and salt.
- Work the dough until it is smooth. Let the dough rise for 1 hour.
- Roll out and place on a baking tray lined with baking paper.
- Then mix the flour with 2 tablespoons of sugar. Sprinkle the surface of the dough.
- Add 100 ml cream and the rest of the sugar.
- Bake in the center of the oven. After 20 minutes, remove the cake, pour the remaining 200 ml cream on top and cook for another 10-15 minutes.