Strawberry Brittany cake recipe by Christophe Adam

Strawberry Brittany cake recipe by Christophe Adam




1. Preheat the oven to 180°C (th. 6).

2. Mix the flour with the yeast, caster sugar and butter with your fingertips to obtain a regular sandy texture. Add the egg yolks one by one while kneading the dough until it forms a ball. Roll it out into a disc of 22 to 25 cm between 2 sheets of baking paper using a rolling pin. Place this disk in the bottom of a 24cm round cake dish of suitable size and press lightly to fill it to the edge. Beat the last egg yolk and brush the surface of the dough.

3. Wash the strawberries, hull them and dry them on a sheet of paper towel. Arrange them whole and tightly on the dough 2 cm from the edge, pressing them down a little. Put the mold in the oven and cook for 45 minutes. After cooking, let it rest, then unmold.

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