Gateau Breton

Here it is! My first post of 2016–I wanted to wait and make something special.  If you need to make a dessert that’s pretty, delicious and sophisticated, yet reliable, Gateau Breton is your best bet.  It consistently turns out well, so I often make this buttery French cake for dinner parties.  Served with a dollop of fresh whipped cream and berries it is literally perfection.


  • 1 1/2 to 2 cups of flour (2 cups if the batter seems watery)
  • 6 egg yolks (I know, that’s a lot.  I sometimes make meringues with the leftover egg whites)
  • 2 sticks butter
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 1 beaten egg


Preheat the oven to 350 degrees.  In a large bowl, cream the butter and sugar till fluffy.  Add the vanilla and then the egg yolks, two at a time. Stir in the flour and salt.  Pat the batter, which will be pretty dense, into a 9 inch tart pan, then chill for ten minutes.


Beat one egg in a small bowl to create an egg wash.  Remove the batter from the fridge and use a fork to create a crisscross pattern as shown below, then brush the egg wash over the top of the cake (this will give it a beautiful golden color and a nice texture).

Bake 40-50 to minutes (keep an eye on it though; sometimes it only takes 30), until golden-brown.

Just before serving the cake, beat whipping cream and two tablespoons of sugar until stiff peaks form to make whipped cream.  Place a dollop of cream on each slice of cake as well as a spoonful of berries.  Enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s