Breton Butter Cake

A cake recipe for all foodies:

Next, mix by hand (!) yolks, butter and sugar, gradually incorporating the flour from the edge as well. Knead loosely, like a shortcrust pastry, until everything has combined to form a greasy, chewy dough – don’t knead for long, or the cake will be too firm later.

Place in a buttered mold, press apart evenly in it until the mold is well filled and the surface forms a smooth plane. Brush with the remaining egg yolk.

Now decorate the surface with a fork: Draw wavy lines or possibly a grid that looks like a mesh – this gives the “Breton cake” its characteristic look.

Bake at 160 degrees (hot air) for about 35 to 40 min until the cake is appetizingly browned. Cool a little, then remove, turn out onto a cooling rack. If you turn the cake over a second time, the artistic pattern will come up repeatedly.

Tip: the butter cake tastes exceptionally good flat still lukewarm.

Drink: a concentrated espresso or mocha.

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