
Hazelnut Gâteau Breton
A delicious international dish. Perfect for vegetarians.
Total Time
147 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 1/4 cups vanilla sugar
- divided
- 1/2 cup hazelnuts
- lightly toasted
- husked
- 6 large egg yolks (preferably organic)
- 1 cup (2 sticks) salted butter
- melted
- 2 cups unbleached all purpose flour
- 1 large egg yolk beaten with 2 teaspoons water (for glaze)
- Whole strawberries with stems attached or warm strawberry jam
Instructions
- 1
Position rack in center of oven and preheat to 325°F.
- 2
Butter and flour 9-inch-diameter springform pan.
- 3
Combine 2 tablespoons vanilla sugar and hazelnuts in processor; blend until nuts are finely ground but not pasty.
- 4
Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons vanilla sugar in large bowl; whisk until well blended and slightly thicker, about 2 minutes (do not use electric mixer).
- 5
Whisk in hazelnut mixture.
- 6
Gradually whisk in melted butter.
- 7
Sift flour over batter; stir just until blended (batter will be thick; do not overmix or cake may be tough).
- 8
Transfer batter to prepared pan; smooth top with offset spatula (layer will be thin).
- 9
Brush top generously with egg glaze.
- 10
Using back of tines of fork, deeply mark crisscross pattern atop cake, marking 3 times across in 1 direction and 3 times in opposite direction.
- 11
Bake cake until deep golden on top and tester inserted into center comes out clean, about 1 hour.
- 12
Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely.
- 13
DO AHEAD Can be made 1 day ahead.
- 14
Wrap in foil and store at room temperature.
- 15
Cut cake into wedges and serve with whole strawberries or with warm strawberry jam.