GâTEAU BRETON
With its soft, buttery crumb, this classic French cake is similar to a giant shortbread, though moister and more tender. Its hidden prune filling is traditional, although you can use other dried fruit, such as apricot, instead. In France you sometimes even see bakers sandwiching melted chocolate or caramel between the layers. This keeps well if you want to bake it 1 or 2 days ahead. Store it well wrapped at room temperature.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a small pot over medium-high heat, combine prunes, rum and 2 tablespoons water. (Use 1 cup/240 milliliters water if using dried apricots.) Cook until most of the liquid has been absorbed (about 5 minutes for prunes, 10 to 15 for apricots). Use a fork to mash into a thick purée. Cover and chill.
- In a food processor, pulse to combine flour, sugar and salt. Add butter and pulse until mixture resembles bread crumbs. Add 5 egg yolks and pulse until mixture comes together as a dough. Divide in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
- Heat oven to 350 degrees. Grease and line an 8-inch round cake pan with parchment paper. Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spread prune or apricot purée across dough, leaving 3/4 inch border around outside edge. Roll second piece of dough into an 8-inch circle, transfer to cake pan, press around outside edge to stick the pieces together and seal in fruit purée.
- In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, about 50 minutes (cover with foil if cake is browning too quickly). Cool in pan 15 minutes. Flip onto a plate, then invert onto a wire rack and let cool completely.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 21 milligrams, Sugar 20 grams, TransFat 1 gram
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Silon Kelar
[email protected]This cake is a bit too dense for my taste, but the flavor is good. I think I'll try a different recipe next time.
Ali Must
[email protected]I'm not a big fan of fruitcake, but this one was surprisingly good. The flavors were well-balanced and the cake was moist and dense.
Joseph Howard
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use ingredients that I usually have on hand.
Shehzad Waheed
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it.
poubg Qavlmly
[email protected]This cake is delicious! I love the combination of flavors and the texture is perfect.
Muhammad Sajid ali
[email protected]This cake is a bit too dense for my taste, but the flavor is good. I think I'll try a different recipe next time.
Tina Tosin
[email protected]I'm not a big fan of fruitcake, but this one was really good. The flavors were well-balanced and the cake was moist and dense.
Md Rushel Miha
[email protected]This cake is so moist and flavorful. I love the way the spices complement the sweetness of the cake.
Patrick Mutabazi
[email protected]I made this cake for my birthday party and it was a huge hit! Everyone loved it.
Mark Besser
[email protected]This cake is delicious! I love the texture and the flavor. It's the perfect dessert for a special occasion.
auwal khan
[email protected]I've never made a cake like this before, but it was surprisingly easy. I'm so glad I tried it!
Maria Abbas
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or ice cream.
Vanvicker Bondo
[email protected]I'm not a big fan of fruitcake, but this one was surprisingly good. The combination of flavors was perfect.
lol over300
[email protected]This cake is so easy to make, and it always comes out perfect. I love that I can use ingredients that I usually have on hand.
Mhamad Zhour
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it.
Soborna Akter
[email protected]This recipe is a fail. The cake didn't rise properly and it was way too sweet. I won't be making this again.
Md Rifat Mahmud joy
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Michelle Pearce
[email protected]I've made this cake several times now, and it always turns out great. It's a perfect dessert for any occasion.
Trinity Projectors (Home of projectors)
[email protected]This recipe is a keeper! The cake was so moist and flavorful, and the salted butter caramel sauce was the perfect finishing touch. I will definitely be making this again.
Jayden Adams
[email protected]Gâteau Breton is a delicious and easy-to-make cake. I followed the recipe exactly and it turned out perfect! The cake was moist and flavorful, with a slightly crispy crust. I served it with fresh berries and whipped cream, and it was a hit with my fa