A scrumptious gâteau Breton, or a cake from Brittany, is similar to a Dutch 'boterkoek'. Rich in flavor and extra delicious with a layer of jam, but still very tasty without jam.
A gâteau Breton is a delicious cake from Brittany, France, and is quite similar to the Dutch 'boterkoek'. Boterkoek has a different ratio of butter and flour, and a gâteau Breton also contains a lot of egg yolks.
A classic gâteau Breton is made without jam or fruit, but a thin layer of apricot jam in the middle gives this cake something extra. You can skip this step, and the gâteau Breton will still be incredibly tasty without the jam.
Made by Véronique
Published at 2025-03-04, this recipe is for 12 persons persons and takes 1 hours 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-03-04
Make sure the butter and eggs are at room temperature.
Separate the eggs and set 1 egg yolk aside. You can use the egg whites to make pavlova or meringues.
Preheat the oven to 170 degrees Celsius or 340 degrees Fahrenheit and grease a small (20 cm) pan with butter. You can line the bottom with baking paper if you like.
Whisk the egg yolks with sugar until they are fluffy and white. This will take about 5 minutes with an electric mixer.
Cut the soft butter into small cubes and gradually add it along with the vanilla extract.
Add the flour together with the baking powder and a pinch of salt. Mix briefly until you've reached a smooth dough.
Spread half of the dough over the pan. Spread the apricot jam in the middle of the dough, leaving the edges free.
Spread the other half of the dough over the apricot jam, using your hands or the back of a spoon to smooth the top.
Brush the top with the egg yolk (the one your previously set aside) and use a fork to make lines on top.
Bake the gâteau Breton until golden brown and cooked all the way through, for about 45 minutes. The exact baking time depends on the oven. Check if the cake is done by inserting a wooden stick, if it comes out clean the cake is done.
Place the cake on a cooling rack and remove the springform pan after 10 - 15 minutes. The gâteau Breton is best when it's still warm, enjoy!
What is the difference between a Dutch boterkoek and gâteau Breton?
A boterkoek is often compact and firm, with a slightly chewy texture because it doesn't become airy while baking.
A gâteau Breton also has quite a compact texture, but it's a bit more crumbly. The taste of butter is more prominent in this cake.
Additionally, a boterkoek never has a filling, though flavorings can be added to the dough itself. On the other hand, a gâteau Breton is often filled with jam or fruit.
How should I store a gâteau Breton?
You should store a gâteau Breton at room temperature. It will stay fresh for up to 5 days.
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