Gâteau Breton with Apricot Filling
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 too much air into the batter, which would lead to a fluffy, airy texture, we creamed the butter and sugar for only 3 minutes before adding the yolks and flour. Briefly freezing a layer of the batter in the cake pan helped us spread a bright apricot filling onto the batter. The pan then went back into the freezer to firm so that the top layer of batter could also easily be added. Finally, by making a homemade filling from dried apricots, we ensured both vibrant flavor and the thick consistency needed to make layering the cake in the pan a breeze.