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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.
100 K 3.7/5 (11 reviews)
1 hour 10 min.
Easy
2 cakes
8 IngredientsLast modified on: September 11th 2018
For 2 cakes, you will need:
- 1
1 kg flour - 2
500 g butter - 3
580 g caster sugar - 4
20 g vanilla sugar - 5
8 egg yolks - 6
2 eggs - 7
4 tablespoons rum (optional) - 8
40 g beaten egg - Total weight: 2,400 grams
Change measures:
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: 1 kg flour, 500 g butter in small pieces, 580 g caster sugar, 20 g vanilla sugar, 8 egg yolks, 2 eggs and 4 tablespoons rum.
Put into food mixer bowl: 1 kg flour, 500 g butter in small pieces, 580 g caster sugar, 20 g vanilla sugar, 8 egg yolks, 2 eggs and 4 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 | 140 RDI=50 % | 1,420 RDI=130 % | 500 RDI=80 % | 10,610 RDI=530 % | 44,440 RDI: 530 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=6 % | 20 RDI=3 % | 440 RDI=20 % | 1,850 RDI: 20 % |
| Per cake | 70 RDI=30 % | 710 RDI=70 % | 250 RDI=40 % | 5,310 RDI=270 % | 22,220 RDI: 270 % |
How much will it cost?
- For 2 cakes : 6.45 €
- Per 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: Spring veal sauté , Lemon and lime cakes, Almond mug cake for Mary, Pistachio shortbread biscuits, Galette Charentaise, ... See them all 203
Caster sugar
Like these other recipes: Blackberry and almond fondant tart, Corsican tarts, Coconut-vanilla cream for Elsa , Breton apple and rhubarb tart , Melon with port sorbet, ... See them all 361
Butter
Like these other recipes: Béarnaise sauce, Stock-pot fish , Nanou's chocolate cake, Fish fillet with leeks and mustard cream, Tea and white chocolate biscuits, ... See them all 475
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Kouign-amann brioche, Caramelised apple pie, Shortbread tart with sweet apricots and rosemary, Dublin fruit scones, ... See them all 80
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