Gateau Breton

This is a very simple cake with rum-soaked prunes.  Do not overwork the dough — it is meant to be quite crumbly.  Also, fight the impulse to add water to the dough when mixing it. I found it perfect for breakfast.  Here is a brief slideshow to demonstrate assembly.  The recipe is taken from “Patisserie made Simple.”

This slideshow requires JavaScript.

 

image_pdfimage_print

Leave a Reply