The best & easiest cake recipe I learned in pastry school in Paris! #recipe #cake #chef #easyrecipe

Traditional Gateau Breton doesn’t have jam in the middle, but for me, it adds a nice tartness to this decadent and rich dessert☺️
Since I’ve been in Bretagne recently, I thought I’d share quite possibly my favorite recipe from my favorite region in France! When I say this is my favorite, I mean it! And I make it for @caferevelotion every week, and it’s by far our best seller! It’s a simple & easy dessert that really lets the best of France shine through, salted butter from Brittany☺️🧈

Recipe
500 grams of flour
300 grams of sugar
6 eggs (1 whole and 5 yolks) plus one yolk for the egg wash
250 grams of softened salted butter - cut in small pieces
Splash of vanilla extract
Splash of rum - optional
4 tbsp of whatever jam you prefer - optional
-Add all dry ingredients and butter into a bowl of a kitchen aid with the paddle attachment and mix on low until it forms a crumbly mixture. Then add the eggs and mix till it comes into a ball.
-If not using jam, put all the dough into a buttered mold(about 24cm in diameter) and using a spatula or spoon, spread the dough to a nice even layer.
-If using jam, then add half of the dough to the buttered mold and spread evenly to a nice flat layer. Add the jam, and spread to about 1 cm away from the edge. The easiest way is to roll the other half of the dough on a lightly floured surface or between 2 pieces of parchment paper, then place on top of the jam and use a spatula to even out the dough to make it reach the edge of the mold in a nice even and flat layer. Or you can do it like in the video, where I add the dough right on top of jam and spread it out with a spatula, but I’ve been making this for a while, so this method is a bit more tricky!
-Brush an egg yolk on the surface of the dough then use the a fork to indent the dough in a crossed pattern and add a sprinkle of raw sugar on top.
-Bake for 20 minutes in a preheated oven at 200C then lower to 180C for a further 20-22 minutes until golden browned.
** place foil under your mold in the oven in case butter leaks, or else it will smoke the oven. Trust me, I learned the hard way😅😅**

If you click the link in my bio, I have linked my oven that I use, and I also have my LTK page where I link similar vintage plates, bowls, and aprons that I have. I also have my Amazon page, where l list many tools that I use in the video like food scale, tools, pans, favorite baking books, etc.

Видео The best & easiest cake recipe I learned in pastry school in Paris! #recipe #cake #chef #easyrecipe канала Ainsley Durose