Gateau breton (Breton cake)

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 3 TABLESPOONS Raisins
  • 2 1/2 TABLESPOONS + 250 g fine sugar
  • 5 TABLESPOONS Rum
  • 2 Apples (about 200 g each)
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g soft salted butter
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 250 g Flour
  • 7-10 Tbsp finely grated peel of 1 organic orange
  • 1 Egg yolk (size M)
  • 1 TEASPOON Milk
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash the raisins and drain well. Mix the raisins, 2 tablespoons of sugar and rum and leave to stand for about 3 hours. Drain the raisins in a sieve. Peel, quarter and core apples and cut them into thin slices. Sprinkle with lemon juice immediately. Whip butter, 250 g sugar and vanillin sugar until white-creamy.

  2. 2

    Stir in eggs one after the other. Add flour, raisins and orange zest one after the other. Grease the tart tin (23 cm Ø, with lift-off base). Fill in half of the dough. Dab apple slices with kitchen paper and cover the cake evenly. Pour the rest of the dough on top and spread smooth. Mix egg yolk, milk and 1/2 tbsp. sugar. Spread the cake with a brush. Use a fork to draw square strips in the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes.

  3. 3

    Pour the rest of the dough on top and spread smooth. Mix egg yolk, milk and 1/2 tbsp. sugar. Spread the cake with a brush. Use a fork to draw square strips in the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Cover the cake after 30 minutes if necessary. Take out and let cool down. (Cake tastes very tasty both lukewarm and cold).

  4. 4

    waiting time approx. 3 hours

Nutrition Facts

KCAL
390 kcal
CARBS
45 g
FATS
21 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCake

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