Published July-12-07
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 8.06
Brittany Cake for Bastille Day
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My grandmother was French, and so is this simple, but rich cake. Those of you who have been to France, may have seen it sold in gift shops as "Galette de Bretagne." This is just right, when cut in small slices and toasted to have with a cup of tea.

7 egg yolks
1 1/4 cups superfine granulated sugar
1 cup unsalted butter - melted and allowed to cool slightly (no substitutions)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups cake flour

Preheat oven to 325 F. Butter and flour a 9 inch spring form pan.

In a large bowl, beat the 6 egg yolks and sugar until thick and pale (1-2 minutes). If you have an electric mixer, use it, because this step, which is called "forming a ribbon" will wear out your arm. You have beaten it enough when the mixture forms a ribbon from the beater, when lifted out of it. Slowly whisk in the melted butter and vanilla. Add the flour, stirring only until combined. Do not beat the dough, or too much gluten will form and toughen the cake. Turn the dough into the pan, and smooth the top. Using the tines of a fork, make a crisscross pattern on the dough surface, then brush with the remaining egg yolk mixed with 2 teaspoons of water.
Bake for a bit under an hour, until the cake is golden, and pulls slightly away from the sides of the pan. Cool thoroughly before serving.


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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