The Breton cake that cooks with as much half-salt churned butter as sugar.
For 6 people
Wheat flour: 350 g
Half-salted butter: 250 g
Sugar powder: 250 g
Yellow (s) of egg (s): 5 piece (s)
For the rest of the recipe
Yellow (s) of egg (s): 1 piece (s)
1/2 skimmed milk: 3 cl
DESCRIPTION OF THE RECIPE
Preheat the oven to 180 ° C (item 6).
Butter a mold to miss.
In a salad bowl, put the flour, the sugar, the 5 egg yolks and the butter. Knead all by hand without overworking the dough and stop as soon as the ingredients are well mixed.
Spread the dough directly in the mold, then brown it with a brush with the yellow egg-milk mixture. Then draw patterns with a fork.
Bake for 25 minutes.
Unmold the cake when it is cold and cut into lozenges.
“This cake can be stored for several days at room temperature, packaged in a clean tea towel.”