Monday, June 6, 2011

Bake Along #2 - Gateau Breton


hi, first of all, i would like to say thank you for all of your holiday wishes to me. I had a fun and enjoyable trip to Hong Kong last week , just wished that the holidays could be a little longer. So much eating and so much walking..i think i havent been walking that much for the last 10 years! I appreciate each and everyone of you who came by and dropped a comment here.
This is the second bake in the bake along with Joyce from kitchen flavours and i'm also very glad that Zoe from bake for happy kids is also joining us for the fun. We have decided to pick something from the book, Rose's Heavenly Cakes that is Gateau Breton. If not for this bake along, i really dont know when will i start to make something out of this thick book! Gateau Breton is a French type of butter cake and Rose's version has added some ground almonds for extra flavour. She described it crisp like a pastry around the outside edge, but has a soft , dense and moist interior and something in between a shortbread and a pound cake. Yeah, though the taste is very much similiar to a kind of butter cake but the texture is different, almost like a shortbread and it is nice. Do check out Joyce's and Zoe's blogs of the same Gateau Breton today or tomorrow.



Recipe ( using a 9" round pan)
Ingredients:
blanced sliced almonds 42gms
superfine sugar 150gms
salt 1/4 tsp
semicold unsalted butter ( preferably high fat) ,250gms
egg yolks 74gms
kirsh, dark rum or water 15gms
vanilla extract 1 1/4 tsp
all purpose flour 250gms
1 whole egg, lightly beaten

Method:
1.Line and flour a 9 inch baking pan and preheat oven to 325F/160C 20minutes before baking.
2.Spread the almonds evenly on a bking sheet and bake for abt 7 minutes. Cool completely. In a food processor, process the almonds with 1/4cup of sugar and salt until fairly fine but not powder fine.
3.In the bowl of a stand mixer, beat together the remaining sugar and the butter on medium speed for abt 1 minutes until smooth and creamy. Scrape down the sides of the bowl. Beat in the egg yolks, one at a time, beating for 20seconds after each addition.
4.Add the almond mixture, kirsh and vanilla and mixon low speed until all the dry ingredients are moistened. Raise the speed to medium and beat for abt 20 seconds until evenly incorporated.
5.Add the flour in 4 parts, beating on lowest speed for abt 15seconds and using a spatula, finish mixing any flour that may remain , reaching to the bottom of the bowl.
6.Scrape the batter into the prepared pan and smooth the surface evenly.
7.With the beaten egg, brush the top of the cake well, using a little less than 1 tablespoon. Use thge times of a fork to make a crosshatch of three long lines in two directions. ( if the batter has softened, refrigerate or freeze it briefly to make it more firm) The fork lines will prevent the batter for puffing up unevenly and after baking will leave a bare tracing.
8. Bake for 35-45 minutes or until deep golden brown and the cake springs back when pressed lightly in the center. It should just begin to come away from the sides of the pan.
9. Let the cake cool in a wire rack for 10minutes before reinverting onto a serving plate. Cool completely.


Some notes from Rose: 
Butter that is 80% fat contains abt 2 tbsps more water than 86% which will result in a slightly moisture crumb. If you prefer a moister crumb and ou want to use the higher 86% butter, you can add 2 tbsp water to the batter when adding the almonds. If using 84%, you can add 4 tsp water. I used a 83% fat butter but i didnt add in additional water , it was still good.

28 comments:

  1. Welcome back .... missed your bakes. Did you shop a lot in HK? This looks very yummy.

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  2. Hello Lena..did u have a good time in HK?
    May I have a piece of this .. er.. cake?

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  3. I really enjoy being part of this bake-along. This cake is very delicious. So interesting to see how different bakers have "different outcome" of their baked goods, even using the same recipe.

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  4. I think this concept of a bake-along is interesting... same cake but different takes on it. :)

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  5. top view, it looks like a pie :)

    I'm back home oredi and thanks for visiting me and Mr R :)
    We're both doing fine.

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  6. Welcome back. Wah, got almond and rum.....nice...

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  7. I saw this at Zoe's blog but still couldn't leave any comment there. Both these cakes/shortbread look very appealing.

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  8. CP, pls post the photos of your trip in BFFs, ok? did you do lots of shopping or not?

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  9. Hi, welcome back! This is yummy, isn't it! I love it! I baked in a 9" round cake pan too! Yours look wonderful! Looking forward to the next bake-along!

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  10. Welcome back. Hope you had a wonderful time in Hong Kong. What a great idea the bake along. Wish I can join but I don't have Rose's Heavenly Cakes book. Love the look of this pie.

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  11. Glad you had a great holiday. This recipe looks magical, saved and on the to-do list. Thanks Diane

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  12. glad that you had a great time in HK. I just ordered this book and wish to try out this recipe soon.

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  13. lena - one day gotta ask u to courier some to me. yummy!

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  14. Welcome back, Lena. I miss HK actually, haven't been there for more than one year. Love the food and shopping there. This cake looks very special, it looks like a pie for me in the first photo, hehe.

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  15. looks mouthwatering! i was strongly recommended to try out this recipe as well by another fellow baker. looks like i really should eh?

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  16. Me too! Back already from my short vacation. ha... You must have bought a lot of stuffs from HK. You found anything intersting for your baking...ingredients and accessories? I found a few nice & interesting stuffs from my last trip. I'm so excited & can't wait to try them out. Btw
    Btw, I am with Gert! Otherwise I'll join you for fun. And thanks for sharing this lovely bake.
    Have a lovely evening.
    Blessings, Kristy

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  17. the bake along is so fun and interesting! (: and the cake look so delicious! (: psst, i miss your bakings! (:

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  18. oh what fun! I'm reading the recipe and am loving how you process the almonds- to make it a meal rather than using almond meal yourself!

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  19. Oh Lena....what a mouthwatering piece of cake :) I guess I am thinking more of that book that the cake :p Have added it to my to wishlist. My bread book still have not arrived :(

    Lena...I will show you the Dorie and the bon appetit books when we next meet up :) And you bring your rose heavenly book...If I like it I will order it from BD :)

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  20. Lena, your gateau breton looks delicious, how fun baking along with your friends bloggers...I would love to enjoy a piece of your gateau with a cup of coffee.
    Hope you are having a great week :-)

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  21. Hi Lena, Holy Smoke! You just returned from your holidays start baking, ha ha.
    I've never seen, nor heard nor eaten this. But sure looks good.
    Nice gold colour too.
    This looks a 3 pieces with iced coffee for me. Ha ha.
    Have a nice day.
    Lee.

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  22. Wow! your cake looks delicious! Have not found the need to check the percentage for butter before, this is interesting....must go back and take a look:D

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  23. hi koh: didnt really shop that much but ate a lot!

    claire: yeah, enjoy the trip very much but quite rush.

    zoe: yes and ibet the next one would probably look more different!

    kenny: it's fun and i enjoy another kind of baking communication from there..

    wendy: i;m sure both your girls cant stay away from mr R now that he's back!! Hope your confinement lady doesnt give you problems.

    pete: i used kirsh but not much flavour here.

    cheah: aah, i think you already solve your problem now. I've seen your email. Yay!

    wh: i try but not much photos taken. Not much shopping, gotr myslef some blouses and a pair of shoes.

    Joyce: I know how much you enjoyed this cake from our communication! looking forward to that too!

    Gert: yeah, i think it's really fun baking along with blogger friends. Rose Heavenly cakes is quite popular i think, you might want to get that book, i bought it ard RM120.

    Diane: thanks for taking your time here, i understand you're busy with visitors around too, appreciate your comments!

    Sonia: oh really? if we bake something from the book again, we'll let you know that probbaly you can join us.

    Chris: can no problem, presonal delivery!!

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  24. Hi Min: i'm not surprised you missed hkg, so much good food and shopping!! Yes, it did looked like a pie now that you and wendy mentioned it!

    jean: oh yeah, never try never know!

    kristy: no lah, i didnt manage to hop into any bakery supplies shop , only managed to get a jar of chestnut cream from a mall, some blouses and shoes! It would be really nice if you could join us for the bake along..

    Hi jasmine: thanks for your nice words! hey, you must be very busy this month, i'll try to submit a few to give you total support!!

    hi daphne: yeah, i processed the almonds myself but instead of using whole almond, i used slice almonds..

    elin: okay, no problem..also a very thick book!

    juliana: thanks! this is buttery and moist too!

    lee: yeah, just came back and hands itchy already, cannot run away from the oven!!

    jeannie: not only you, it's also my first time looking at the fat content in butter when reading the recipe from the book!

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  25. Oh Lena, your gateau Breton is exquisite! I love the dense almost shortbread like consistency of this cake. I remember eating a slice and it would keep me going the whole day in my student days. Yours look so authentically rustic like the one they make in France! Cheers!

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  26. It's sort of like how some bloggers go to the same restaurant or cafe and review the food and drinks there simultaneously. But in such a case, it's only their perceptions that differ, whereas with your bake-along's even the end result (and prior process) could be different and that's what makes it interesting. :)

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  27. I can't believe that I miss all your latest post.

    The gateau breton is quite popular here in Montreal. We call it here Kouign-Amann. It tends to be a difficult dessert. It seems you got it perfectly. Great job!

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