Hazelnut Gâteau Breton
Hazelnut Gâteau Breton is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Position rack in center of oven and preheat to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition rack in center of oven and preheat to 325°F.
Butter and flour 9-inch-diameter springform pan.
Combine 2 tablespoons vanilla sugar and hazelnuts in processor; blend until nuts are finely ground but not pasty.
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).
Whisk in hazelnut mixture.
Gradually whisk in melted butter.
Sift flour over batter; stir just until blended (batter will be thick; do not overmix or cake may be tough).
Transfer batter to prepared pan; smooth top with offset spatula (layer will be thin).
Brush top generously with egg glaze.
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.
Bake cake until deep golden on top and tester inserted into center comes out clean, about 1 hour.
Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely.
DO AHEAD Can be made 1 day ahead.
Wrap in foil and store at room temperature.
Cut cake into wedges and serve with whole strawberries or with warm strawberry jam.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.