Sugar pearl cake

For a 26 cm diameter pan

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Prepare a dough with

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• 500 g flour

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• 1 tbsp sugar,

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• 1 tsp salt,

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• 75 g softened butter,

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• 1 egg,

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• 2 dl milk,

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• And 2 tsp dry yeast dissolved in 1/2 dl lukewarm milk (or half a cube of fresh yeast).

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Place the dough in the tart mold, cover with a damp cloth, and let it rise at room temperature for at least 2 hours.

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Sprinkle the dough with pearl sugar or small sugar pieces. Press them into the dough using a small stick. The idea is to create holes with the sugar pieces at the bottom. Do not close the holes. The more there are, the better it is.

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Carefully pour just under 1 dl of cream over the cake so that it seeps into the holes.

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Then brush with an egg yolk beaten with a splash of cream.

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Bake for 35 min at 200°C

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Enjoy lukewarm with a glass of Grains Nobles