Nutrition Facts
6 servings
6
Recipe for Breton Cake with Salted Butter Caramel Cream
No Reviews
Discover the recipe for a moist and easy-to-make grandmother's cake. Inspired by traditional recipes, this cake will offer a delightful change and is perfect for any occasion.
For the cake
400 Flour
250 Salted butter
½ Yeast
200 Sugar
1 Egg
4 Egg yolk
For the caramel cream
240 Powdered sugar
100 Salted butter
8 Water
15 Milk
Directions
1
Preparation of caramel cream: put the sugar in a saucepan with the butter. Melt over low heat. Increase the heat until a brown caramel is obtained. Very gently add the milk in small amounts. Return to low heat for about 10 minutes to blend.
2
Cake preparation: mix the flour, sugar, and baking powder. Add the egg, 3 yolks, and softened butter. Mix thoroughly by hand. Put half of the mixture into a greased cake pan (the dough resembles a slightly sticky shortcrust pastry).
3
Assembly: Spread the cream on one half and then cover with the other half.
4
Cooking Brush with egg yolk then mark with a fork. Bake for 30 to 35 minutes at 180°C.
Ingredients
For the cake
400 Flour
250 Salted butter
½ Yeast
200 Sugar
1 Egg
4 Egg yolk
For the caramel cream
240 Powdered sugar
100 Salted butter
8 Water
15 Milk
Directions
Directions
1
Preparation of caramel cream: put the sugar in a saucepan with the butter. Melt over low heat. Increase the heat until a brown caramel is obtained. Very gently add the milk in small amounts. Return to low heat for about 10 minutes to blend.
2
Cake preparation: mix the flour, sugar, and baking powder. Add the egg, 3 yolks, and softened butter. Mix thoroughly by hand. Put half of the mixture into a greased cake pan (the dough resembles a slightly sticky shortcrust pastry).
3
Assembly: Spread the cream on one half and then cover with the other half.
4
Cooking Brush with egg yolk then mark with a fork. Bake for 30 to 35 minutes at 180°C.
Notes
-
agastache29
To fill the cake, it is necessary to prepare a sufficient amount of caramel... hence this significant quantity. On the other hand, the amount of sugar used in the basic recipe for the cake is "typical." -
philippe-o31
very good having more or less failed my caramel sauce, I must say that it's not so easy to make, especially since the dough is difficult to work with. -
samira_b
Excellent You can really taste the Breton cake, thank you for the recipe. My suggestion: I rolled out the dough with a rolling pin before putting it in the pan, and with the leftover caramel, I was able to make a second cake the next day. -
Isabelle
Excellent Very good cake with a true taste of the region. Well done and thank you for this recipe. My suggestion: To evenly distribute the dough in the pan, I found it more convenient to roll it out before placing it in the pan (be sure to flour it well, as it is sticky!). -
Soade
Succulent! I followed the recipe to the letter, and everything was perfect both in terms of flavor and appearance. Everyone loved it. My suggestion: I added the water before the milk.
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