Gâteau Breton

Gâteau Breton is crisp like a pastry around the outside edge, but has a soft, dense, and moist interior. In Brittany, this gâteau (ga-TOH), a cross between shortbread and pound cake, is made with equal parts butter, sugar, and flour, but with about one-third eggs. (If it were to have an equal part of eggs, it would be the ubiquitous quatre-quarts, or “pound cake.”) This recipe is most similar to my favorite of all pastries, Gâteau Basque in