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.
51,4034.5/5 for 6 ratings
Last 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: 1,240 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 20 min. | 50 min. | 1 hour 10 min. |
Keeping:
Several days at room temperatureAt what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 1 cake : 3.66 €
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Rabbit civet, Rolled chestnut and apple brioche, Gingerbread, Doughnuts, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Pistachio tiramisu, Sweetcrust pastry (pâte sablée), Cherry clafoutis, Flognarde, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Koulibiak in pie dish, Clafoutis "Marie-Antoinette", Chestnut Fudge Cupcakes, Pistachio shortbread biscuits, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Caramelised apple pie, Vegetable pie, Old style brioche, Nanterre brioche, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.