Traditional Breton Butter Cake (Gâteau Breton) – Page 3 – Recette
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Traditional Breton Butter Cake (Gâteau Breton)

  1. Create the signature pattern. In a small bowl, beat the remaining egg yolk with 1 teaspoon of water to loosen it. Brush the entire surface of the cake evenly with this glaze, taking care to cover all areas. Using the tines of a fork, gently score the surface in one direction, then repeat in the opposite direction to form a neat crosshatch pattern. This decorative grid is the unmistakable signature of a classic gâteau breton.
  2. Bake. Place the mold in the preheated oven and bake for 45 to 50 minutes. The cake should develop a deep golden-brown to dark amber color on the surface, which is essential for its flavor. Once baked, remove it from the oven and let it cool completely in the mold. The cake is very fragile while hot and will firm up significantly as it cools.

    Cooling and Storage

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