Brittany butter cake
The Breton butter cake is baked in a tart dish and has nothing in common with a "normal German butter cake" from the tin. The cake keeps well 1 week fresh if it has not been plastered then.
Brittany butter cake
Ingredients:
250 g of very soft butter
250 g of sugar (I reduce to 180 g)
1/4 tsp salt
2 eggs
250 g flour
to taste
Abrasion of 1/2 organic lemon
Put all the ingredients in a bowl and stir by hand with a wooden spoon until everything is connected. The dough is quite firm. Butter and crumble a tart tin 24-26 cm and pour in the dough. Smooth the surface and spread with milk or cream. Bake at 180 degrees for about 50-60 minutes until golden brown.
If possible, bake 1 day before consumption, then the flavors develop better.
