Brittany cake


Greetings from Bretagne! The candied fruit makes the cake particularly moist and delicious!


For the dough:
400 g Mix C - Mix Pâtisserie
180 g butter at room temperature
250 g sugar
1 package vanilla sugar
2 eggs
3 egg yolks
75 ml milk
2 tsp salt
150 g candied fruit


  • Preheat the oven to 175°C.  Grease a round cake tin (Ø 24 cm) and dust with flour.
  • Sieve the flour onto the work surface and make a well in the middle. Add the baking powder, vanilla sugar, salt, 2 egg yolks, the soft butter and the candied fruit.
  • Carefully add the milk, working everything together to form a ball of dough.  Roll out the dough and spread it on the bottom of the cake tin.
  • Using a fork, lightly score the surface of the dough a few times, then brush the top with the remaining egg yolk.
  • Bake in the middle of the oven for 40 minutes.
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