Gâteau à la broche

Ingredients for a 4kg gâteau

•  1,2 kg of flour
• 24 eggs
•  1 kg of butter
•  1 spoon of salt,
• 1 kg of sugar
•  5 spoons of rum
•  1 teaspoon of orange flower water, walnuts or hazelnuts.

Preparation of the batter: 

Beat the egg whites into a froth in a bowl. Mix the yolks in another recipient. Over a gentle heat, melt the butter and add the sugar to it whilst stirring until the liquid is consistent.

Into this liquid, incorporate the egg yolks bit by bit and, spoonful by spoonful, the flour and egg whites until the batter resembles a batter for making madeleine cakes.

 Add the rum, orange flower water and walnuts or hazelnuts.

 Wrap the spit (and its cone) in oiled baking paper fixed by string.

 Cooking: Place the spit on its rests in front of a hot fire, the flames of which are stopped by a recipient Place a recipient under the spit to catch the batter that drips off it. Spoon the batter onto the spit gathering the batter that runs off. Turn the spit until this thin layer is light brown. Spoon on more batter and continue the process until all the batter is used. The gateau is then taken off its cone and cut up.