Gâteau Breton with Apricot Filling | America's Test Kitchen

Gâteau Breton with Apricot Filling | America's Test Kitchen

www.americastestkitchen.com

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.

Keywords

  • Desserts or Baked Goods
  • French
  • Fruits & Vegetables
  • Fruit
  • Europe
  • Cakes
  • Easter
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Ingredients

  • 2/3 cup water
  • 1/2 cup dried California apricots , chopped
  • 1/3 cup (2 1/3 ounces/66 grams) sugar
  • 1 tablespoon lemon juice
  • 16 tablespoons unsalted butter , softened
  • 3/4 cup plus 2 tablespoons (6 1/8 ounces/174 grams) sugar
  • 6 large egg yolks (1 lightly beaten with 1 teaspoon water)
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 2 cups (10 ounces/283 grams) all-purpose flour
  • 1/2 teaspoon Salt

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