Butter makes it better, butter makes everything better. It certainly makes this Gâteau Breton better.
The Cake Slice Bakers continue to bake through The Perfect Cake from America's Test Kitchen. It truly is the perfect book for our group - so many wonderful cake recipes and the fact that they have been perfected by America's Test Kitchen you know that you can bake them with every confidence. The book is available for pre-order right now and will be released on March 27, 2018. #atkcake
The Gâteau Breton is a wonderfully rich butter cake that is quite dense but has a lovely soft crumb and a sweet filling. The secret to getting the layers just right is using your freezer. The butter pastry is quite soft, so placing it in the freezer for a brief time makes it much easier to then spread the sweet filling over it and then the final layer of pastry. In The Perfect Cake this cake is made with apricots, with an option for a prune filling. I went in a different direction and made the filling with dates. It was so delicious - almost like a combination of cake and cookie, and oh so buttery.
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Perfect Cake from America's Test Kitchen #atkcake. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes, or visit our blog where the links are updated each month. If you are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The choices this month were Wellesley Fudge Cake, Tahini-Banana Snack Cake, Hazelnut-Chocolate Crepe Cake, and Gateau Breton.
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Adding dates seems like a genius idea! Sounds wonderful!
ReplyDeleteOh I wanted to try the prune filling! And you have to tell me how in the world you got your deep fork tine lines to stay so defined? Mine totally disappeared? Did you freeze it a final time before baking? I did not. Also, LOVING the egg wash shine you got.
ReplyDeleteLooks just like it should and very buttery good.
ReplyDelete