The Perfect Dessert to Share

Gateau Breton (Brittany Butter Cake)

Gateau Breton (Brittany Butter Cake)

The name sounds fancy,but the cake is simple and rich. This cake is popular in the Brittany region on France.  It is a wonderful compliment to any dinner or lunch.  It is also delicious for breakfast with coffee or tea! I brought this butter cake to a book club dinner.  Gateau Breton has 4 ingredients and is very simple to make.  It tastes like a cross between a cake and a shortbread.  Because there is so much butter, it is quite rich, so a little goes a long way. This cake melts in your mouth.  I am always so thrilled when friends ask me to bring this cake as the dessert. My friend who hosted book club this month served it with a delicious homemade butterscotch pudding.  These two desserts complemented each other so perfectly!! I just mailed a Gateau Breton cake to my mother for Mother's Day!

The original recipe calls for cake flour.  The cake flour yields a softer cake. If you prefer it to be a bit firmer, more like a shortbread, use unbleached all purpose flour, but the conversion is not one-to-one. To substitute all purpose flour, the conversion typically is 1 cup of all purpose flour minus 2 tablespoons is equivalent to 1 cup of cake flour. This recipes serves 8-10.

1 1/2 cups cake flour (or the equivalent of unbleached all purpose flour)
3/4 cup sugar
2 sticks plus 1 tablespoon unsalted butter, cold, cut into cubes
6 large egg yolks, at room temperature
10- inch springform pan, lined with parchment paper, buttered well

1 tablespoon egg yolk, reserved from the 6 egg yolks in cake
1 teaspoon water

Preheat oven to 375*F
In the bowl of a standing mixer fitted with the dough hook attachment, combine all of the cake ingredients. Mix on low until batter is smooth and resembles a soft dough.  Scrape the dough into the prepared pan. With floured hands, as it will be very sticky, pat down until smooth and evenly spread in the pan.
Brush the dough with the glaze and use with the prongs of a fork, make a lattice design on the cake. The fork marks will be very faint after baked, but help aerate the cake during baking, to avoid puffiness.  Place the cake in the center rack of the preheated oven. Bake for 15 minutes, then turn down the oven to 350*F. Bake for another 20 minutes or until cake firm and golden in color.  It the cake is not firm to touch, but it getting to brown, loosely tent with foil.  Let the cake cool in the pan. Enjoy


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