americastestkitchen.com
Gâteau Breton with Apricot Filling | America's Test Kitchen Recipe
59 ratings
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection. Making a traditional gâteau Breton with a dense yet tender crumb calls for mixing a thick batter made primarily of butter, sugar, egg yolks, and flour, which is baked with a thin layer of jam running through its center. To avoid introducing too much air into the batter, which would lead to a fluffy, airy texture, we creamed the…
Ingredients
Refrigerated
• 6 Egg yolks, large
Condiments
• 1 tbsp Lemon juice
Baking & Spices
• 2 cups (10 ounces/283 grams), all-purpose flour
• 1/2 tsp Salt
• 1 1/4 cup Sugar
• 1 tsp Vanilla extract
Dairy
• 16 tbsp Butter, unsalted
Beer, Wine & Liquor
• 2 tbsp Rum, dark
Liquids
• 11/16 cup Water
Other
• 1/2 cup Dried california, apricots, chopped