Gâteau Breton (Brittany butter cake)
Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour.
This cake is traditionally served with coffee.
This cake is traditionally served with coffee.
106 K 3.7/5 (11 reviews)
1 hour 10 min.
Easy
3.25 €
1 cake
8 IngredientsLast modified on: September 11th 2018
For 1 cake, you will need:
- 1
500 g flour - 2
250 g butter - 3
290 g caster sugar - 4
10 g vanilla sugar - 5
4 egg yolks - 6
1 egg - 7
2 tablespoons rum (optional) - 8
20 g beaten egg - Total weight: 1,200 grams
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Preheat the oven to 390°F (200°C).
Put into food mixer bowl: 500 g flour, 250 g butter in small pieces, 290 g caster sugar, 10 g vanilla sugar, 4 egg yolks, 1 egg and 2 tablespoons rum.
Put into food mixer bowl: 500 g flour, 250 g butter in small pieces, 290 g caster sugar, 10 g vanilla sugar, 4 egg yolks, 1 egg and 2 tablespoons rum.
Stage 2 - ⌛ 5 min.
Beat until evenly mixed.
Stage 3 - ⌛ 5 min.
Tip the mixture straight into a springform (or loose-bottomed) cake tin or mould, ideally 24 cm (9.5 inches) diameter.
Stage 4 - ⌛ 3 min.
Glaze the top.
Stage 5 - ⌛ 2 min.
Draw a criss-cross pattern with a fork, then bake for about 50 minutes...
Stage 6 - ⌛ 50 min.
...until nicely browned.
Leave to cool in the tin.
Leave to cool in the tin.
Remarks
Gâteau breton keeps very well, several days easily (several weeks, so they say).
French patisserie normally uses unsalted butter, but for a more authentic Breton flavour, use salted butter for half the quantity.
French patisserie normally uses unsalted butter, but for a more authentic Breton flavour, use salted butter for half the quantity.
Keeping: Several days at room temperature.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 cake : 3.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Oatmeal and apple cookies, Chilli potato wedges, Coconut sweetcrust pastry, Chestnut Fudge Cupcakes, Gâteau Nantais, ... See them all 206
Caster sugar
Like these other recipes: Hazelnut and orange cake, Gravlax, Cottage cheese tart, Profiteroles, New tiramisu, ... See them all 365
Butter
Like these other recipes: Cabbage julienne with ham, Green beans and potatoes with Morbier cream sauce, Melting Epoisses on toast , Flaky brownie brioche, Crêpes Suzette, ... See them all 481
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Croissant dough apples, Pains briochés aux raisins, Olive twists, Little apple turnovers with almonds and raisins, ... See them all 80
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016255 K4.4 2 hours 2 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011301 K4.7 55 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018414 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.