Gateau Breton

From Germaine Latonis' recipe collection. This cake is dense and buttery with a big crumb, more like a shortbread than a cake
Course: Dessert


  • 1 pound all-purpose flour
  • ½ pound powdered sugar
  • ½ pound granulated sugar
  • 10 egg yolks
  • 1 tbsp dark rum
  • 1 tsp vanilla powder
  • 1 egg
  • 1 tsp water


  • Place the flour on the counter and make a well. Cut up the butter and place the sifted sugars, butter, yolks, rum, and vanilla powder in the well. Work the well together. Work in the flour then "fraisage" the dough, pushing it away from you on the counter with the heel of your hand. This helps schmear the butter into thin layers to make the cake flakey in the end.
  • Chill the dough 30 minutes.
  • Preheat oven to 360 degrees
  • Butter an 8-inch round cake pan and line with parchment and butter the paper. Roll the dough out on a lightly floured surface to an 8-inch disk about 1/2 inch thick. Flip it over onto your hand and brush off the excess flour then place it in the pan. Brush the top with egg wash; then egg wash it again to get a thicker coating. Using a knife, decorate it with the traditional cross-hatching.
  • Bake until golden brown, about 30-40 minutes. Cool in pan and serve in wedges.