Gâteau Breton (French Buttery Cake)
This Gâteau Breton (French Buttery Cake) is a cross between a cake and a biscuit. It is a delicious speciality from Brittany!
Equipment
Ingredients
- 4 egg yolks
- 2/3 cup (135 g) sugar
- 1 tsp (5 g) vanilla bean paste
- 1/16 tsp (0.38 g) sea salt
- 12 Tbsp (165 g) Butter (Softened | At Room Temperature )
- 1 3/4 cups (220 g) all-purpose flour
- 1/16 tsp (0.25 g) baking powder
- 1 egg yolk (For Egg wash)
Instructions
- Place your Small Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
CAKE PREPARATION
- In a mixing bowl, lightly whisk the egg yolks together with the sugar, vanilla bean paste and sea salt. Add the softened butter, beat until creamy and smooth. Combine the all-purpose flour and baking powder. Mix until smooth.
- Pour your batter into the Flexipan®, flatten the top with the back of your spatula. Then, brush your egg yolk and use a fork to design the top.
BAKE!
- Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 30min). It is ready when the toothpick inserted comes out clean.
- Once your Gâteau Breton (French Buttery Cake) is out of the oven, let it completely cool down before unmolding directly onto your cooling rack. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 353kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 163mg | Potassium: 47mg | Fiber: 1g | Sugar: 17g | Vitamin A: 687IU | Calcium: 26mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com