Gâteau à la broche or Pyramid cake

Gâteau à la broche or Pyramid cake

For a nice 2 kg cake
750 grammes of flour
750 grammes of sugar
600 grammes of butter
18 eggs
15 cl of rum
5 cl of orange blossom water
A few orange zests
6 grammes of salt
1 teaspoon of cinnamon


Prepare your paste
Whisk the egg yolks with 600 g of sugar, add the rum and orange blossom water, then fold in the sifted flour and the butter. Beat the egg whites until stiff and add the rest of the sugar. Fold the whites in gently and leave to stand for at least one hour.

Prepare your skewer
>Remember that you will have to remove your cake from the skewer intact. One tip for this: to avoid any sticking, cover your cone with baking paper.

Cooking
Once covered, place your skewer in front of the fire and leave it to turn so that it heats up: now begin adding the paste. At first, pour just a little paste and allow it to cook to obtain a solid base.
Little by little, cover the whole skewer with paste, but don´t go too fast. The principle behind the gâteau à la broche is to cook each layer before adding another one. Also, remember that as you pour the paste, you cool down the previous layers that need to continue to cook slowly protected from the excess heat by the new layer of paste.
Pouring a new layer to cook is one thing, stopping the whole cake from cooking is another