Gâteau Breton (Brittany butter cake)

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
20 min.	50 min.	1 hour 10 min.

Step by step recipe

1	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.
2	Beat until evenly mixed.
3	Tip the mixture straight into a springform (or loose-bottomed) cake tin or mould, ideally 24 cm (9.5 inches) diameter.
4	Glaze the top.
5	Draw a criss-cross pattern with a fork, then bake for about 50 minutes...
6	...until nicely browned. 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.

---