Hazelnut Gâteau Breton

Name: Hazelnut Gâteau Breton
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 large egg yolk beaten with 2 teaspoons water (for glaze); 6 larges egg yolks (preferably organic); 118 milliliters hazelnuts, lightly toasted, husked; 237 milliliters (2 sticks) salted butter, melted; 12 servings Whole strawberries with stems attached or warm strawberry jam; 473 milliliters unbleached all purpose flour; 296 milliliters vanilla sugar, divided

Hazelnut Gâteau Breton might be just the side dish you are searching for. This recipe serves 12. Watching your figure? This vegetarian recipe has 403 calories, 6g of protein, and 22g of fat per serving. Only Head to the store and pick up unbleached all purpose flour, egg yolks, hazelnuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in center of oven and preheat to 325°F. Butter and flour 9-inch-diameter springform pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Springform Pan

Oven

Combine 2 tablespoons vanilla sugar and hazelnuts in processor; blend until nuts are finely ground but not pasty.

Ingredients you will need

Vanilla Sugar

Hazelnuts

Nuts

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).

Ingredients you will need

Vanilla Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Whisk

Bowl

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).

Ingredients you will need

Hazelnuts

Butter

All Purpose Flour

Equipment you will use

Whisk

Transfer batter to prepared pan; smooth top with offset spatula (layer will be thin).

Equipment you will use

Offset Spatula

Frying Pan

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.

Ingredients you will need

Glaze

Egg

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.

Ingredients you will need

Wrap