Gâteau Breton

Let s have a look at how to prepare a gateau breton 1914 style.

Gâteau breton. Dense moist and utterly delicious. Household recipes would have had to be adapted to account for shortages in ingredients and luxuries such as sugar or spices would have to be cut down. Bake at 170 c fan 190 c non fan gas mark 5 375 f for 35 40 minutes until the top is golden and shiny.

People also became less wasteful with their food as a result because they couldn t afford to throw things away. Add 5 egg yolks and pulse until mixture comes together as a dough. I wrap a foil collar around the tin to prevent the outside becoming too brown.

Edd s version filled with a prune purée is the most typical although the cake can also be made with many other fillings including chocolate and caramel. Grease a 9 inch springform pan. Gateau breton is much easier to make but tastes just as delicious.

Gâteau breton brittany butter cake brittany is located on the northwest coast of france and has been somewhat culturally and geographically distinct from the rest of the country. In the bowl of an electric mixer fitted with the paddle attachment beat the egg yolks and sugar on medium high speed until doubled in volume and pale yellow 2 to 3 minutes scraping down the sides of the bowl as needed. Try not to let any yolk run between the cake and the side of the pan.

Préchauffer le four thermostat 5 6 170 c dans un saladier mettre les 6 jaunes d œufs. Leave to cool in the tin. In a food processor pulse to combine flour sugar and salt.

You may not have to use all the yolk. Remove the plastic wrap from the chilled cake and use a pastry brush to coat the top of the cake with the egg yolk. Brittany in the rain.