Lmst

@ottaross
Well, I certainly didn't make it in time for #ebtsc, but this cake is delicious. Thanks for the recipe!

Mixing bowl with thick yellow batter and a purple spatula

Round cake pan with batter and a layer of marmalade on top

Final layer of batter on top of marmalade in round cake pan

Made the shared recipe for Breton Cake tonight ---- this was really good!

Had doubts because the batter/dough seemed very dense. But in the end, very tasty. Made with tangerine marmalade. Otherwise kept pretty close to the original recipe.

Next time will eat with some coffee, for sure.

Thanks @ottaross for the suggestion!

#EBTSC #Baking

A round cake with slight score marks across the top. The cake is on a black wire cooling rack. It is golden brown in color.

Tactical mistake: I ate a second slice of the Breton butter cake.

This stuff is somehow more calorie dense than pure butter.

#ebtsc

Cryptic hashtag #ebtsc apparently means #EveryoneBakesTheSameCake. What a lovely idea! Looking at water mouthing cakes during breakfast & considering if I have time left to participate. Mhhhm, not today, maybe next time.

actually quite tasty

dense but not offputtingly so

very good with tea which makes sense, often served with strong coffee

wouldn’t want to make this that often because it’s a massive calorie load but I will be keeping this recipe ^_^

[much later: oh shit I never hit post on this lol]

#baking #BretonButterCake #ebtsc

A side view of a slice of the breton cake, large grains, marmalade

The Breton butter cake with marmalade turned out to be very tasty. It’s a ‘keeper’ recipe.

The mystery of the super thinness has been solved. I had forgotten that we’d been gifted a set of US pans at one point, and just grabbed one based on size imprinted on the bottom. Our oldest greased it and put in the parchment liner.

It was only after I’d finally got the cake off the pan that I clued in that it was actually a mislabeled 10” = 25 cm pan. 🤦🏼‍♀️.

Oh well, next time we’ll get it right.

#EBTSC

A very thin wedge of toasty-coloured cake, with a brown crust, and a slightly darker filling between two layers. The wedge of cake sits on a clear glass plate with a strawberry leaf and flower pattern. The plate sits on a tablecloth with green leaves and pink and yellow flowers on a soft bluegreen field.

This Gâteau Breton (Breton butter cake) came out pretty good and has nice flavor. I've never worked with zest before but it really does add a nice dimension.

I have notes about my effort:

– My springform pan was too big (22 cm instead of 20 cm).

– I had trouble with the layers, pushing the marmalade to the edges while applying the top layer. I probably didn't freeze it long enough before adding the top layer.

– Not sure why the outside edge burned, maybe the sugar in the marmalade that got pushed out to the edges burned.

– Cake seems dry to me, even though it tastes good. Did I overbake it (because it's so much thinner in the larger pan), or is it the recipe? The only moisture in the dough was butter and egg yolks.

– I now have five eggs worth of egg whites, need to use them up on something.

#EBTSC #EveryoneBakesTheSameCake #baking

Photo of a Gâteau Breton (Breton butter cake) with a wedge cut out in the front. The cake is not very tall, with two layers of cake and a thin middle layer of orange marmalade. The top of the cake is golden brown with cross-hatch marks. Where the slice has been removed a silver tray is visible, and the cake rests on a dark green stone surface.

The cake turned out super thin for us. The texture wasn’t very visible.

I tried to separate it from the bottom of the pan too early and it broke on one side. Our oldest was not impressed.

#EBTSC

Close up of a brown cake top, with some golden scoring visible. The cake is on a stainless steel rack on a black stovetop.

…the amount of cake batter seemed surprisingly small in relation to the large 20 cm springform cake pan.

…and the density seemed closer to cookie dough than cake batter. Perhaps we over mixed — but, ensuring that sugar is fully dissolved in GF batters with any rice flour in the mix, is always critical to avoid grittiness.

We struggled to cover the middle marmalade layer with the second half of the batter.

#EBTSC

An image of golden cake batter, flecked with orange zest, spread across the bottom of a steel springform cake pan.

Well, the ingredients looked good going into the Kitchen-Aid stand mixer…

#EBTSC

An image of initial ingredients for the Breton butter cake — butter, superfine sugar and orange zest — in the bottom of the stainless steel bowl of a large black Kitchen-Aid stand mixer. A steel paddle is pointing down into the bowl.

yep that’s a flat cake

hopefully good but that is to be seen

but either way it's in plenty of time for #monsterdon

#baking #BretonButterCake #ebtsc

the cake, edges clean, out of pan, sitting on the stovetop, more brown than golden but not entirely not golden either

didn’t rise much, but regardless, time to cool

45 minutes exactly as per recipe, hopefully not overdone

#baking #BretonButterCake #ebtsc

Probably a bit overdone breton butter cake, out of the oven, cooling in its pan atop the stove grate as a rack

Okay so I decided to make a cake. I love to cook, but really rarely ever bake. Somehow the "Everyone Bakes the Same Cake" #EBTSC event from @ottaross appeared on my screen the same day that my Italian neighbor gave us a jar of homemade marmalade. IMO marmalade is mostly a total fucking barf, but this stuff was easily the best I've ever had so I figured I'd give it a shot.

I had planned on progress pics, but as I started the butter/sugar whipping I realized I didn't have any flour, which is a rather critical component to a cake, and that threw me for a loop. Quick run to the store and back into the throes...

It turned out quite well! Only took about 38 mins, not the 45 per recipe, and I got some nice caramelizing on the top and edges.The dough was a bear to spread, esp the top layer, so I had to use my fingers a bunch to cover the marmalade, which may have contributed to an underwhelming rise, but heck with it. It's tasty.

#baking