|time for a bite...|
This Gâteau Breton is another recipe by Rose Levy Beranbaum from Rose's Heavenly Cakes cookbook. One of the things I love about this cookbook is the variety of types of recipes. There are really complex cakes that take a couple of days to complete which I love, because sometimes I am just in the mood to bake something complicated and intensive that requires me to go out and find special ingredients or a new pan. But I also love that there are really straightforward - yet delicious - recipes, for which I am likely to already have all of the ingredients...and this is one of those. Simple, easy, yummy.
This dessert is sort of a cross between a shortbread, a cake, and is baked in a tart pan. As it bakes, the outer edge forms a flaky sort of a crust. The middle is lighter than a shortbread, but heavier than a cake and not too sweet. I recommend serving it with coffee and some whipped cream would be lovely too.
|mise en place for the cake|
|the toasted almonds and some of the sugar...|
|are ground together|
|the butter and sugar are combined|
|and creamed for several minutes until nearly white in color|
|the eggs are added and beaten until fluffy to incorporate more air into the batter|
|the rum, vanilla, and almond mixture is added, then the flour mixture|
is added in four parts
|the finished batter is very stiff...|
|smooth the batter into the tart pan and brush with an egg wash|
|score the top with the tines of a fork|
|and voila, done!|
|it makes such a pretty presentation|
|lovely flaky crust|
|ready to serve|
|dense, but still flaky...delicious!|
Bye for now...