Published April-01-02
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 3.04
Brittany Cake
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The afternoons are becoming longer now, but there is a trace of chill in the air. It is just the right time of year to enjoy four o'clock with a warm drink and a bit of something sweet.
This simple, but rich Cake is from Brittany. Those of you who have been to France, may have seen it sold in gift shops as "Galette de Bretagne."
It is just right, when cut in small slices to have with a cup of tea and cozy conversation. It has two special features.
The first is that if it is wrapped airtight, it will keep in the refrigerator for a month, which makes it ideal as a gift.
The second is that it is traditional to serve the slices slightly toasted. This means that it can be made well in advance of when it is needed, then cut and toasted at the last minute.
7 Egg Yolks
1 1/4 cups Superfine Granulated Sugar
1 cup Unsalted Butter (no substitutions), melted and allowed to cool slightly
1 teaspoon Vanilla Extract
2 cups Cake Flour
1/4 teaspoon Salt
Preheat oven to 325 F.
Butter and flour a 9-inch Spring form pan.
In a large bowl, beat 6 of the Egg Yolks with the 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 it is lifted.
Slowly whisk in the melted Butter and Vanilla Extract.
Add the Flour, stirring only until smooth. Do not beat the Dough, or too much Gluten will form and toughen the Cake.
Bake for a bit under an hour, until the Cake is golden, and pulls slightly away from the sides of the pan.
Cool thoroughly, then slice and toast before serving.

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