I came across this recipe in Martha Stewart’s Cakes book and as soon as I saw it I knew I wanted to make it. It sounded simple and more importantly with a few key baking ingredients (butter, eggs, sugar & flour) I knew it would be delicious. If you like shortbread, you’ll love this cake! Just as an FYI, this cake is also known as a Brittany Butter Cake (as in Brittany, France a region located in the northwest part of the country) or a Gateau Breton.
To begin I combined a cup each of sugar and butter in my stand mixer and mixed it together until it was light and fluffy.
Following that, I added in vanilla extract and six egg yolks one at a time.
And finally I added in flour and salt and mixed all the ingredients together until they were just combined.
Now it was time to transfer the batter to my tart pan – most tart pans have a removable bottom (as this one does) which makes removing the tart a cinch. You just push the tart up from the bottom when it’s done cooling and the decorative rim slides right off. I also prepped the pan with baking spray.
After I had transferred the batter I smoothed the top with an offset spatula and then refrigerated it for fifteen minutes.
Following refrigeration it was time to prep the top of the tart for baking by brushing it with an egg wash and making a criss-cross pattern.
I then baked it in a 350 degrees oven for about forty minutes and voila…
After it fully cooled I easily removed the decorative ring. It was simple to make and turned out delicious. And the golden color due to the egg wash and the simple criss-cross pattern made it visually appealing which is always a plus when it comes to baked items.
Makes one 9-inch cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 large whole egg, lightly beaten
Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.