GATEAU BRETON
You won't believe how delicious this French gateau Breton is. Well, it's really a cross between shortbread and cake, something that is very common for European cakes.
Provided by Dolce-Danielle
Categories World Cuisine Recipes European French
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
- Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
- Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
- Press dough into the prepared pan with your hands. Brush glaze on top.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 38.9 g, Cholesterol 214.6 mg, Fat 26.5 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 15.8 g, Sodium 170.1 mg, Sugar 18.9 g
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
GATEAU BRETON AUX POMMES
Popular in French Canadian regions of Canada. In this indulgent cake, apples are caramelized before being baked in buttery batter. It has an update with salted caramel sauce that lets guests indulge even further. The caramel sauce takes about 12 mins to make. Times shown below are for the cake.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For salted caramel sauce:.
- Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
- Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes.
- Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
- Remove from heat and mix in butter and salt.
- Pour caramel sauce into a small heatproof jar or bowl; let cool.
- For cake:.
- Place rack in middle of oven and preheat to 350°F Butter and flour cake pan; set aside.
- Heat 2 tablespoons melted butter in a large skillet over medium heat.
- Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes.
- Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
- Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
- Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
- Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over.
- Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes.
- Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
- Serve cake with caramel sauce and creme fraiche.
- DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.
Nutrition Facts : Calories 545.2, Fat 29.2, SaturatedFat 17.7, Cholesterol 147.4, Sodium 445.7, Carbohydrate 68.9, Fiber 2.7, Sugar 50.2, Protein 5.1
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