Recipe : the French "cap" Pie




Introduction: Recipe : the French "cap" Pie

About: French engineer in robotics. I love Arduino projects / coding / guitar / various electronics. Oh, I like cooking also ! PS : English is not my main language, please inform me in case of grammar mistakes ! ...

Hi all,

The recipe today is an old french pie called "the cap". It's called a cap as you will see it inflates a lot during baking. Follow these simple steps to get this pie !

Warning, this pie contains a little amount of alcohol.

Step 1: Ingredients

Nothing hard... You will need:

  • 3 eggs
  • 250 gr of flour
  • 90 gr of sugar
  • oil
  • rum
  • butter (for the mold)

Step 2: Eggs and Sugar

In a large bowl, mix three eggs and 90 gr of sugar.

Step 3: Flour

Add 250 gr of flour and carefully mix everything.

Meanwhile, turn on the oven at 200°C, with convection if available.

Step 4: Milk, Oil and Rhum

Add 1/2 liter of half-skimmed milk, about 3 tablespoons of oil, and 5 tablespoons of brown rum.

Mix everything. The dough is very liquid, it's normal !

Step 5: Prepare the Mold

Ok, to bake this pie you will need to use a large mold, as the thickness of the dough should be small (about one centimeter or less...). So I use one of my oven plate for this. To prevent the pie from sticking, you must:

  • spread butter on the mold, in the corners and in the edges,
  • put one or two tablespoon of flour,
  • shake the mold to spill the flour on the entire mold, in the corner and on the edges.
  • reverse the mold over the sink, to remove the ecxess of flour.

The mold is ready !

Step 6: Baking

  • put the dough on the mold, and put everything in the oven.
  • bake if for about 8 minutes at 200°C, and reduce the heat at 175°C after, for 20 minutes.

The pie should inflate a lot during baking. Stops the baking when the corners have a nice brown color.

Tip : after baking, I usually cut the oven, and leave the door slightly opened with a wooden stick.

Step 7: Et Voilà !

Here we are ! A very simple pie.

In my region, we usually made this pie during the winter. This pie is tasty with jam, ice-cream, or simply with nothing.

I love making it as it is tasty, very simple to do, doesn't require to use a lot of dishes for making, and it's easy to cut (with your hands) before eating !

Thanks for reading !

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    3 Discussions


    5 years ago on Introduction

    SOOOO.... i know what i am making soon!

    Is this similar to a genoise or other sponge cake or is it more dense like a ladyfinger?


    Reply 5 years ago on Introduction

    Hope you will like it !

    Hmmm... It's not really like a genoise, it doesn't contains "bubbles" inside. It's more dense. (I'm sorry, I don't know what is a "Ladyfinder...")