Le gâteau Payernois, made with a dough mainly composed of hazelnuts and cream, is a specialty of the town of Reine Berthe. A crispy cake, the Payernois is semi-dry and is a recipe passed down from generation to generation. It is a specialty of the town of Payerne, where it is revered.
- For the dough, place the butter in a large bowl and whisk in the sugar and salt. Mix the flour and hazelnuts with a spatula, cover and leave for about 30 minutes.
- Mix the hazelnuts and all ingredients, including the cream, until moist.
- With the circle of the shape (inner diameter) draw a circle on two sheets of baking paper and turn the sheets over. Divide the dough in half, roll out each half on one of the sheets of baking paper. Place the dough on the bottom of the mold. Divide the filling, leaving a border of about 3cm. Moisten the edge, put the second part of the dough on top and remove the paper. Press around the edge with a fork.
- Cook for about 45 minutes in the bottom half of an oven preheated to 180°C. Remove, let cool slightly, remove the ring, slide the cake onto a wire rack, let cool, powder with icing sugar.