A pastry that has been delighting Bretons (and not only) for generations: the Breton cake ! It is prepared like a shortcrust pastry, and baked in a cake pan. The result ? A gourmet cake with a good taste of butter! A simple recipe to make at home with only 6 ingredients.

A few details about this Breton cake recipe

flavors : a good taste of butter, with a slight hint of vanilla (it's my little extra touch).
texture : it's a rather dense and crumbly cake that will make you think of Breton palets if you've ever tasted it! Depending on the degree of cooking, it will still be slightly soft inside.
difficulty level : very easy to make! Few materials needed.

6 ingredients only

salted butter : as a 100% Breton recipe, it is important to use salted butter (not unsalted butter).
egg yolks : there are a lot of them in this recipe, that's what gives the Breton cake this little biscuit side. Do not throw away the unused egg whites: take the opportunity to make meringues or pavlovas for example.
granulated sugar : you can adapt the quantity to your taste.
flour / baking powder : this is what gives density to the Breton cake.
vanilla extract : it's my little extra touch! This adds even more flavor to it.

How to make a Breton cake?

Whisk the yolks and sugar
Add the softened butter and vanilla
Add flour and baking powder
Place the thick batter in the bottom of the pan
Coat the surface of the cake with egg yolk
Draw 6 lines with a fork
Bake the Breton cake
Leave to cool before cutting into pieces

NB: the quantities and the detailed recipe are given to you at the bottom of the page.

Butter and beaten egg yolks - Lilie Bakery

My advice for a successful Breton cake

use butter very soft, it is important for it to be easily incorporated into the yolks/sugar mixture.

once the flour is added: do not over mix the dough. This allows the Breton cake to retain its softness.
wait for the Breton cake to cool to cut it more easily (in classic slices or in diamonds as tradition dictates).

How to store your cake

Breton cake is also called “travel cake” because it keeps very well! I advise you to keep it at room temperature, for about 5-6 days, in an airtight box to prevent it from drying out.

On the other hand, I strongly advise against the refrigerator: the butter contained in the cake would make it very hard once put in the cold.

Other recipes to try

If you like easy and friendly recipes, then I advise you to take a look at these other recipes from the blog:

If you make this Breton cake, do not hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!

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Breton Cake, The Easy Recipe

An irresistible cake with its good taste of butter! True emblem of Breton culture, a very easy recipe to prepare at home...

Prep time15

Cook time40

Total55

Recipe type: Dessert, Snack

Cuisine: French

Keyword: cake

Yield: 8

Equipment:

Ingredients:

6 egg yolks + 1 for the glaze
210 g granulated sugar
250 g very softened salted butter
0,75 tsp vanilla extract
330 g all-purpose flour
2 pinches of baking powder

Instructions:

Preheat the oven to 170° traditional heat. Butter a 20cm round pan.
Whisk together the granulated sugar and egg yolks until the mixture whitens.
Add the very softened diced butter and the vanilla extract. Incorporate everything well, beating with a mixer or a wooden spoon.
Add the flour and baking powder last. By hand, knead the dough until the flour is no longer visible (as for a shortbread dough).
Pack this sticky dough into the buttered pan. Smooth the top by hand or with the back of a spoon.
Put the last egg yolk in a small container. With a pastry brush, brush the top of the cake with the egg yolk.
With the back of a fork, draw 3 parallel lines on top of the dough. Turn the pan a little then draw 3 parallel lines again. This allows you to create diamonds.
Bake the mold for about 40 minutes (the duration varies according to the ovens). The main thing is that the top of the cake is golden brown. Let cool in the pan on a wire rack out of the oven.
NB: the cake hardens as it cools. It is easier to cut once cooled. Store at room temperature only.

Notes:

This Breton cake can be stored very easily at room temperature for 5-6 days. Be sure to put it in an airtight container to prevent it from drying out.

Do not put it in the refrigerator because the butter it contains would make it very hard.

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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