Gāteau Breton - 2/15/09
Gāteau Breton is a traditional butter cake of the Breton (Brittany) region. The cake is a cross between a pound cake cake and shortbread but to me Gāteau Breton is richer and more luscious than either. The Gāteau Breton has a very intense buttery taste and it can be kept at room temperature for two weeks. The longer you keep the cake, the better it tastes!
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Because the cake has a very pronounced butter taste it can be eaten plain with a very good cup of coffee! |
Or it can be dressed up with any type of macerated fruits such as cherries, strawberries, raspberries and doll up of whipped cream! |
Close look at the Charlotte.
Preparation work..
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Egg yolks, sugar and cold butter cut into cubes are mixed together |
flour is added slowly to the mixture |
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Adding more flour to the batter. |
The dough is thick and sticky. |
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Putting the dough into a mold |
Brushing the top of the cake with egg yolk |
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Making indentation with a fork on the top of the cake and then the cake will go in the oven for 45 minutes. |
Freshly out of the oven |
