CookEat Recipe
Gâteau Breton
An almond sponge cake topped with strawberry jam and a pale vanilla glaze.
Method
Steps
Step 1
Heat a fan-assisted oven to 180°C. Lightly butter a straight-edged metal pie plate deep enough to hold all the batter below the rim with room to rise.
Step 2
Cover the two ounces of raw shelled, skin-on sweet almonds with boiling water and scald for two minutes. Drain, peel and pound all the recovered almonds in a mortar to a paste.
Step 3
Separate the four eggs. Put all four yolks in a bowl with the almond paste, four ounces of sugar and half a teaspoon of pure vanilla extract. Whisk for five minutes.
Step 4
Beat the four reserved egg whites to a stiff froth. Add them to the almond mixture with the two ounces of sifted flour and mix gently with a skimmer for two minutes.
Step 5
Put all the batter into the prepared pie plate and smooth the surface. Bake for about twenty minutes as a guide, until the cake is set, a skewer inserted in the centre comes out clean and the centre reaches at least 74°C. Continue baking as needed.
Step 6
Let the cake rest for ten minutes. Turn it out onto a clean work surface and spread the two tablespoons of strawberry jam evenly over the top.
Step 7
Have the required portion of finished Vanilla Glaze ready just lukewarm, made with pasteurized egg white suitable for uncooked dishes. Pour it over the jam-covered cake and let it rest for five minutes. Place the cake on a dish with a folded napkin and serve promptly. If it is not served promptly, refrigerate the glazed cake at 4°C or below.
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