Breton Gateau
You may be surprised to know how rich this traditional cake from Brittany is. Simple to make it’s melt in the mouth texture is simply to croak for and full of rich buttery flavours. Simply sublime with a dollop of thickened cream and a glass of chilled Chabli.
| Equipment |
Makes 8 portions |
| 1 * 20cm /5cm tin with a removable base. |
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| Ingredients |
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- 225g Self-raising flour
- 110g Golden caster sugar
- 110g Icing sugar
- 225g Lightly salted butter, cubed
- 5 * medium egg yolks
- 3/4 tsp Vanilla extract
- 125g Strawberry jam
- 1 * Egg yolk, blended with 1 tsp water – for eggwash
Note: Don’t throw the egg whites, knock up some meringues and store them in an airtight container, easily, for a week or more. Maybe even give some to friends/family.
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| Method |
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- Sift the flour and icing sugar into a food processor. Add the sugar and butter, then blitz into a crumby texture.
- Blend the 5 yolks with the vanilla extract then add to the dry mix and pulse until you achieve a sticky dough. You might have to scrape the bowl.
- Remove the mix onto a plate lined with clingfilm, then cover and chill in the fridge for at least two hours.
- When chilled, turn on the oven at 190C and cut the pastry in half.
- Using a very small dusting of flour, roll out the pastry in a circle, so that it fits the baking tin.
- Place the pastry in the bottom of the tin and using your fingers make sure it’s fitting snuggly around the edges of the tin with a small indentation around the tin with a slightly raised edge of about 1/4 in around the edge – so we keep in the jam.
- Work the jam with a spoon or pallett knife to soften it little and spread around the base, keeping away from the 1/4 in edge.
- Now roll out the remaining pastry into a circle, again use a little flour to dust and stop it sticking. Try to keep the pastry as round as possible and don’t overwork it.
- Place the pastry into the tin and using some clingfilm, make sure we have a smooth top, snugly fitting around the edges.
- Use the eggwas we prepared earlier and put the baking tin back in the fridge until the oven has reached the correct temprature.
- Eggwash the gateau once more and sprinkle with sugar. Bake for about 45 mins until the deep golden in colour.
- Remove from oven and leave to cool for about 10 mins, then run a knife around the edge of the tin.
- Once cooled in about an hour, remove from the tin
sorted…..
Note: The gateau will rise when baked, but will drop in the centre onec cooled. |
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 Breton Gateau |
