Gâteau Breton with Apricot Filling

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Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection.

SERVES 8

TIME 2¼ hours, plus 1½ hours cooling

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WHY THIS RECIPE WORKS

Making a traditional gâteau Breton with a dense yet tender crumb calls for mixing a thick batter made primarily of butter, sugar, egg yolks, and flour, which is baked with a thin layer of jam running through its center. To avoid introducing...

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