Gâteau Breton

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 20-22 cm (8-9 inch) round cake pan.

   Ongeveer 5 min

   Tip van de kok: Ensure the pan is well-greased and floured to prevent sticking.

2. 2

   In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

   Ongeveer 5 min

3. 3

   Beat in the egg yolks one at a time, then add the whole egg and mix until well combined.

   Ongeveer 2 min

4. 4

   Stir in the rum, if using, and the salt.

   Ongeveer 1 min

   Tip van de kok: Rum adds a traditional flavor, but it can be omitted or replaced with vanilla extract for a non-alcoholic version.

5. 5

   Gradually add the all-purpose flour, mixing until just combined and a soft dough forms. Do not overmix.

   Ongeveer 2 min

6. 6

   Press the dough evenly into the prepared cake pan.

   Ongeveer 2 min

   Tip van de kok: Use the back of a spoon or your hands to ensure an even layer.

7. 7

   Brush the top of the cake with the beaten whole egg for an egg wash.

   Ongeveer 1 min

   Tip van de kok: This will give the gâteau a beautiful golden crust.

8. 8

   Using a fork, create a decorative crosshatch pattern on the surface of the cake.

   Ongeveer 1 min

   Tip van de kok: This classic pattern is characteristic of Gâteau Breton.

9. 9

   Bake for 45-50 minutes, or until golden brown and a skewer inserted into the center comes out clean.

   Ongeveer 45 min

   Tip van de kok: Baking time may vary depending on your oven.

10. 10

    Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

    Ongeveer 10 min

11. 11

    Allow the Gâteau Breton to rest for at least 2 hours, or ideally overnight, before slicing and serving. This allows the flavors to meld and the texture to firm up.

    Ongeveer 2 uur

    Tip van de kok: Patience is key for the best texture and flavor.