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Gateau Breton Comme Mamie

Recipe by Eric Lanlard from Glamour Puds

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“My Grandmother and all Breton grandmothers favourite recipe is a very rich buttery shortbread cake filled with brandy soaked prunes and apples- Very good with afternoon coffee”

Ingredients

350g Flour
250g Butter
250g Golden Caster Sugar
6 egg yolks (one for egg wash)
1 pinch of salt
2 tbsp dark rum
1 sliced apple
Preserved mini crab apples
Gold leaf

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Method

In a bowl cream the butter and sugar together using a hand mixer increasing the speed as the mixture loose up.
Add the egg yolks, the flour and the rum.
Spread half the mixture inside the greased tin.
Cover with the sliced apple.
Cover with the rest of the mixture
Brush with the remaining egg yolk.
With a fork, create the traditional checked design
Cook for 35-40 mins at 180 C.
When cooled, decorate with mini crab apples and gold leaf

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What do you think?

Monica35 September 2009

I have made this cake with apples and then pears and it was absolutely beautiful both times. I have bought some prunes to try next time. I didn't do the mini crab apples or gold leaf and it still looked fantastic - very rustic, homestyle cake - delicious!

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