Buttery Breton Cake

Buttery breton cake
Aka: shortcake with strawberry jam

This cake is very pretty and ultra-rich, a delightful tea time snack. The recipe was slightly modified from the book 200 mini cakes and bakes. It was not too difficult, although the dough does need time to chill and rest before baking. If you’re looking for a treat, I would highly recommend it! 

Buttery Breton Cake
Pulse together sugar, flour, baking powder, and salted butter

Process until the mixture resembles coarse breadcrumbs,
and butter is pea-sized
Add five egg yolks 

Process until egg yolks are well blended 
Turn out the dough and form it into a ball

Divide dough in half, flatten into disks
wrap in plastic and chill for 3 hours or overnight 

The dough definitely needed to warm up a little bit before it can be worked with. It was very sticky and crumbly at the same time. Pressing it into the bottom of the pan was pretty easy. But rolling it was a bit more challenging. 

Press half  of the dough into a greased 8 inch square pan
Spread strawberry jam on top of the base layer, leaving a 1 cm border  

To roll out the dough, I sandwiched it between two pieces of plastic wrap. This prevented it from sticking to the rolling pin and the board underneath. To transfer the dough into the pan, just roll it loosely around your rolling pin, and unroll it on top of the pan.

Roll out other half and cover the jam gently, brush with a beaten egg 
Bake at 375 degrees F for ~23 minutes
Or until the top is deep golden brown
Slice into 25 squares and serve

Modifications: 

The original recipe called for 1.5 cups icing sugar (I did not have icing sugar, so substituted granulated sugar; and 1.5 cups of sugar would have made this cake much too sweet for my family’s taste). I also don’t think using icing sugar was extremely crucial in this case. 
It also asked for a 7 inch square pan (mine’s 9 inches). It probably would have turned out better in a smaller sized pan, because the dough was stretched out quite thinly and a little difficult to roll. If using a smaller pan, the baking time would have to be increased as well. I would start out at 28 minutes and check on it every 5 minutes after. 
I also substituted baking powder + all purpose flour for self rising flour. 
Buttery Breton Cake 
Yields: 25 bite sized squares 
Ingredients 
  • 1 and 4/5th cup all purpose flour
  • 2 tsp baking powder 
  • 1/3 cup granulated sugar, plus 1 tablespoon 
  • 1 cup salted butter, chilled and diced 
  • 5 egg yolks plus 1 beaten egg 
  • 1/3 cup strawberry jam 
Method
  1. Sift flour and baking powder, add to food processor with sugar and pulse to combine 
  2. Add in diced, cold butter and pulse until butter is pea-sized and the dough holds its shape when pressed between the fingers
  3. Add 5 egg yolks, pulse until a dough forms and the egg yolks are well blended 
  4. Gather the dough into a ball, divide into two disks, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight
  5. Preheat oven to 375 F, grease a 9 inch square pan 
  6. Press half of the dough into the bottom of the baking pan, spread jam on top, leave a 1cm border on all sides 
  7. Roll out other half of the dough and gently place it on top of the jam layer, brush with beaten egg 
  8. Bake for ~20 minutes, until the top is deep golden brown and cake is springy when touched. Sprinkle 1 tbsp of granulated sugar on top 
  9. Allow to cool in the pan before turning out and slicing 
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