Breton cake with prune cream filling

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Breton cake with prune cream filling

Breton cake with prune cream filling



Breton cake with prune cream filling
Breton cake with prune cream filling
Ingredients Breton cake with prune cream filling
Number of persons
-
8
+

400 g flour

250 g softened semi-salted butter

5 egg yolks

125 g white sugar

125 g brown sugar

300 g pitted prunes

10 cl black tea

3 tablespoons of whisky

1 teaspoon cinnamon



Preparation Breton cake with prune cream filling
Total time: 1h15
Preparation time: 30 min
Cooking time: 45 min
In a bowl, mix the flour and sugars.
Add the butter cut into pieces and start mixing until you obtain a sandy mass.
Add 4 egg yolks, and mix until you obtain a homogeneous paste (add one or two tablespoons of water if necessary).
Blend together the prunes, tea, whisky and cinnamon until an even cream is obtained.
Preheat the oven to 180°C (gas mark 6).
Separate the dough in half, then spread the two pieces of dough separately.
Place one of them in a pie tin with high edges, and cover it with prune cream.
Fork the second dough piece with a fork to mark the criss-cross before covering it with the prune cream.
Brush it all over with egg yolk before sealing the edges.
Cook for 45 minutes.

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