The traditional Breton cake recipe
The Breton cake is one of the emblems of regional pastry, rich in flavors and history. This traditional recipe, passed down from generation to generation, combines simplicity and deliciousness to result in an essential dessert. The ingredients, the stages of its preparation and the tips for making it successfully constitute key elements for anyone wishing to discover this culinary specialty.
The essential ingredients
To make an authentic Breton cake, certain ingredients are essential. The basis of this pastry is a perfect harmony between butter, sugar, flour and egg yolks. Butter, preferably semi-salted to respect Breton culinary tradition, plays a crucial role in giving the cake its unique texture and inimitable taste. The egg yolks add both richness and golden color to the dough.
Semi-salted butter: 250 grams
Egg yolks: 4 for the dough + 1 for browning
The quality of the raw materials directly influences the final result of the cake. It is therefore strongly recommended to choose high quality products. The choice of butter in particular must be done carefully, favoring a product recognized for its flavor and smoothness in order to guarantee the authenticity of the taste which characterizes the real Breton cake.
Step-by-step preparation steps
To make a traditional Breton cake successfully, it is essential to follow the preparation steps carefully. Here is a detailed guide to help you:
Mixing the ingredients: Start by beating the softened butter with the sugar until you obtain a creamy texture. Then add the egg yolks one by one, making sure to mix well after each addition. Gradually add the sifted flour and salt.
Cooking: Preheat your oven to 170C (thermostat 5-6). Pour the batter into a buttered and floured mold, then use a fork to draw crisscross shapes on the top of the cake. Brush with beaten egg yolk to obtain a nice golden color. Bake for about 40 minutes, until the cake is golden brown and firm to the touch.
The quality of the butter, the central element of this recipe, as well as patience when mixing the ingredients guarantee the success of your Breton cake. Also be careful not to open the oven door during baking to prevent your cake from falling.
Continued on next page
