Photograph of the finished Gâteau Breton

France · Bánh bơ mặn nhân mận khô Bretagne

Gâteau Breton

1 hr 40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.2 lb
  • Photograph of Unsalted butter Unsalted butter 1.8 lb
  • Photograph of Sugar Sugar 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 20
  • Photograph of Prune Prune 1.6 lb
  • Photograph of Rum Rum ½ cup
  • Photograph of Coarse salt Coarse salt 0.8 oz
  • Photograph of Vanilla Vanilla 1 ⅓ tbsp

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.

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