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.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.

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  • 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

408 calories; protein 4.6g; carbohydrates 38.9g; fat 26.5g; cholesterol 214.6mg; sodium 170.1mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
03/22/2019
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 More
(1)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2019
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 More
(1)
Rating: 5 stars
01/11/2021
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 Read More
Rating: 5 stars
06/11/2020
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 More
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Rating: 5 stars
05/06/2020
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! Read More
Rating: 5 stars
05/09/2020
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. Read More
Rating: 5 stars
08/21/2019
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. Read More
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