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.
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