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.
Super easy to make with excellent results. The simplicity of making this will make you want to make it often! It is rather crumbly and very reminiscent of shortbread. I topped it with whipped cream but found that it is not necessary. If in a pinch for a dessert, this is one to keep in mind.
Read MoreREAD BEFORE MAKING THE CAKE
I couldn't find my actual french recipe book, so I used this instead. I made it with my daughter, and the results were... not great.
After putting it in the oven, the cake started to bubble. After searching and finding the correct cookbook, we realized there wasn't enough flour. After checking the recipe with our other books. It was nearly half of what you needed!
Here is a recipe that would be much better, coming from a French Cookbook.
400 grams of flour
200 grams of butter (salted)
200 grams of sugar
1 full egg (all parts) + 4 yolks.
For the recipe here, it was too much butter, not enough flour, not enough sugar and too many eggs.
Realize why it wasn't perfect? You were doing it the American, not the (superior :) ) French way.
The French way is the reason you came to this, right? You wanted that, not the American version.
-A French Person
Read More Super easy to make with excellent results. The simplicity of making this will make you want to make it often! It is rather crumbly and very reminiscent of shortbread. I topped it with whipped cream but found that it is not necessary. If in a pinch for a dessert, this is one to keep in mind.
I found this recipe when looking for ideas to use 6 egg yolks leftover from making buttercream frosting. This was delicious and so easy! I eat a mostly keto diet so I'm even going to play with the ingredients and try substituting almond and coconut flour for the all purpose flour to make it keto. This is definitely a keeper!
Very tasty dessert!!! A great recipe to use up egg yolks I had leftover from making angel food cake. My only problem (which is probably inexperience using springform pan) I should have sat the pan on a baking sheet while baking it. Butter dripped all over my oven.
I made it again, PERFECT! Again, I used GF flour. (Pillsbury blend) Even though the blends has Xanthem Gum in it, I added 2 pinches of Xanthem Gum. (Xanthem Gum makes a nice replacement for the action gluten brings in baking.) I also baked it 8 minutes longer. It did the trick! Perfect outcome, no excessive crumbliness. Perfect taste. Quick, easy, delicious and Gluten-free! My Gluten eating friends love my GF version, too! This has become my husbands new favorite cake.
READ BEFORE MAKING THE CAKE
I couldn't find my actual french recipe book, so I used this instead. I made it with my daughter, and the results were... not great.
After putting it in the oven, the cake started to bubble. After searching and finding the correct cookbook, we realized there wasn't enough flour. After checking the recipe with our other books. It was nearly half of what you needed!
Here is a recipe that would be much better, coming from a French Cookbook.
400 grams of flour
200 grams of butter (salted)
200 grams of sugar
1 full egg (all parts) + 4 yolks.
For the recipe here, it was too much butter, not enough flour, not enough sugar and too many eggs.
Realize why it wasn't perfect? You were doing it the American, not the (superior :) ) French way.
The French way is the reason you came to this, right? You wanted that, not the American version.
-A French Person
No changes. Yes I would make it again. I had lots of left over egg yolks and this was a nice, easy recipe to use them up.
This is so simple and yum. I found it while looking for a way to use left over egg yolks from a white cake recipe I made. I am really impressed.
Had 2 leftover yolks so I made 1/3 of this recipe (minus the glaze) in a 4.5” round silicone pan. Came out great! Delicious & perfectly described as a cross between shortbread & cake
