A gâteau Breton is a wonderful French cake, very much like a dense pound cake, and a specialty of Brittany. This nontraditional version adds a cooked apple filling between the two layers of dough. The crust is easy to prepare—you just press it into the pan. For the top crust you’ll need a couple of cake cardboards or tart pan bottoms the same diameter as the pan. My dear friend
Slide the Breton onto a platter and cut it into wedges at the table. Serve with sweetened whipped cream.
Keep the Breton loosely covered with plastic wrap at room temperature on the day it is baked. Wrap and freeze for longer storage. Defrost and bring to room temperature before serving.
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