Gâteau Breton

Method

1. 1 Soak dried plums in rum and hot water for 1 hour, then remove the pits and coarsely grind them.
2. 2 Beat the salted butter with the sugar for 10 minutes, then add the egg yolks one at a time, beating well after each addition.
3. 3 Using salted Brittany butter instead of unsalted butter, the salty flavor of the butter is the main characteristic of the cake.
4. 4 Mix the flour into a soft dough and refrigerate for 1 hour.
5. 5 Spread half of the block into the mold, then spread the plum puree and cover with the remaining part.
6. 6 Brush the egg yolk over the mixture and create a grid pattern with a fork, then bake at 175 degrees for 50 minutes.

With an appliance

• Air fryer 1 hr

  Replace step 6: spray the surface of the salted butter cake with oil, use a 190-degree hot air oven for 33 minutes and rotate the mold after 17 minutes; the golden pattern is quick, do not flip the cake and use a small mold.