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!