Baking Dessert French

Brittany cake

Name: Brittany cake
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8
Cuisine: /french
Ingredients: 240g cultured unsalted butter, softened; 1 cup (220g) caster sugar; 1 tablespoon vanilla extract; 6 egg yolks, plus 1 egg for brushing; 2 1/2 cups (375g) plain flour, sifted; Thick cream, to serve

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This traditional French butter cake, Gateau Breton, is a very buttery shortbready biscuit cake originating from Brittany in France.

240g cultured unsalted butter, softened
1 cup (220g) caster sugar
1 tablespoon vanilla extract
6 egg yolks, plus 1 egg for brushing
2 1/2 cups (375g) plain flour, sifted
Thick cream, to serve

Method

1.

Cream butter and sugar in an electric mixer until very pale and light.
2.

Add the vanilla and yolks and beat until combined, then add the flour and 1/2 teaspoon of salt and mix again until combined.
3.

Press the mixture into a 30cm greased, loose-bottomed tart pan and refrigerate for 30 minutes.
4.

Preheat oven to 180C. Remove cake from fridge, then use the tines of a fork to mark a crisscross pattern on the top of the cake.
5.

Beat remaining egg and use to brush cake, then bake for 45 minutes until cooked and golden.
6.

Cool slightly, remove from pan and cool completely on a wire rack. Serve with thick cream.