Hum… how can I say it… Well, I launch myself… it’s Sunday after all, I have the right… Today, I go off track, I warn you! You’re going to excuse me I hope but this kind of craving can’t be explained :p
So, after two salty vegan courses, let’s make a split, a giant leap, let’s climb a mountain and go down on bottom from it… to hit up a delicious British cake or « Gateau Breton », pure butter !
For once, I had yolks left. And we have to be serious with yolks! If we don’t need them, we throw them out: directly into the trash if we don’t immediately use them. And I won’t advice you to make a mayonnaise with 4 yolks :D – I don’t really like mayonnaise anyway.
We add to this a craving for a “Gateau Breton” which was in my
So this time, close your eyes on the dietary side and let’s just delight ourselves, that’s fine to you? You don’t run away? Ok, follow me then!
- 250g flour
- 150g slightly salted butter (as in all of my recipes actually, there is only this kind of butter at home :D)
- 150g sugar
- 3 yolks
- 6 tbs rum
For the glazing
- 1 yolk
- 1 tbs water
Work the soft butter (but not melted!) with a wooden spoon. Add sugar and mix well to totally stir it in.
Then add the 3 yolks, 1 by 1 by mixing in between. Stir flour in little by little. Knead the mixture a moment with the spoon, while adding rum, until the dough removes from the edges.
Butter a springform pan and spread the dough in it by pressing with a spoon.
Mix the 4th yolk to a tablespoonful of water and spread this mixture with a brush on top of the cake.
Use a fork to draw some lines on top of the cake. For example, you can cross lines in order to form lozenges.
Bake for 40 minutes in a preheated oven at 180°C.
Let cool down on a wire rack before removing from the pan.
TIPS AND TRICKS
Think to get butter off the fridge a bit before using it for it will be easier to work. Otherwise, a few seconds into your microwave oven would help you :)
Cake totally in my expectations – thank you Alice! I don’t know if it’s due to the type of rum used: “old” vanilla flavored rum – shh!, you must not say I used the good rum for baking ;) – but for sure there was an almond taste in the cake. Really amazing and so good!
Eaten by itself with a tea or accompanied with a coulis and some raspberries, here is for sure a pleasant moment!
Enjoy it everybody :)
And I promise you I’m going to come back with “some healthy” next time :D
Pomliane, I think this recipe fits in “Forbidden recipes” section, don’t you? :D