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.
95 K 3.7/5 (11 reviews)
1 hour 10 min.
Easy
1 cake
8 IngredientsLast modified on: September 11th 2018
For 1 cake, you will need:
- 1
780 ml flour - 2
258 ml butter - 3
290 ml caster sugar - 4
10 ml vanilla sugar - 5
4 egg yolks - 6
1 egg - 7
2 tablespoons rum (optional) - 8
20 ml beaten egg
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 10 min.
To finish around 7pm, you'll need to have started before: 18:20.Change end time
Step by step recipe
Stage 1 - 5 min.
Preheat the oven to 390°F (200°C).
Put into food mixer bowl: 780 ml flour, 258 ml butter in small pieces, 290 ml caster sugar, 10 ml vanilla sugar, 4 egg yolks, 1 egg and 2 tablespoons rum.
Put into food mixer bowl: 780 ml flour, 258 ml butter in small pieces, 290 ml caster sugar, 10 ml 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 710 RDI=70 % | 250 RDI=40 % | 5,310 RDI=270 % | 22,220 RDI: 270 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=6 % | 20 RDI=3 % | 440 RDI=20 % | 1,850 RDI: 20 % |
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: Cottage cheese tart, Strawberry and rhubarb crumble, Plain cake, Panettone, Financier batter, ... See them all 199
Caster sugar
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Victoria pineapple and lime tarts, New tiramisu, How to cook caramelized puff pastry well, Caramelized apple and walnut cake, ... See them all 357
Butter
Like these other recipes: Strawberry and rhubarb crumble, Gratin of chicken with rice and sautéed mushrooms, Pear and chocolate Paris puddings, Crème de foie gras, Marchand de vin sauce, ... See them all 461
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Vol-au-vent cases, Eggs in brioche nests, Avocado mousse with sorrel, Gâteau Basque , ... See them all 78
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