AlsoPaisleyCat π¨π¦It may be a bit too soon for a second #EBTSC weekend, but it seems that an attempt at the *Wacky Cake* - a Great Depression specialty - might be timely for this month.
What do you think?
Andrew@ottaross
Well, I certainly didn't make it in time for #ebtsc, but this cake is delicious. Thanks for the recipe!
Well, I certainly didn't make it in time for #ebtsc, but this cake is delicious. Thanks for the recipe!
Trevor BurrowsMade the shared recipe for Breton Cake tonight ---- this was really good!
Had doubts because the batter/dough seemed very dense. But in the end, very tasty. Made with tangerine marmalade. Otherwise kept pretty close to the original recipe.
Next time will eat with some coffee, for sure.
Thanks @ottaross for the suggestion!
Tyrone SlothropTactical mistake: I ate a second slice of the Breton butter cake.
This stuff is somehow more calorie dense than pure butter.
@Cryptic hashtag #ebtsc apparently means #EveryoneBakesTheSameCake. What a lovely idea! Looking at water mouthing cakes during breakfast & considering if I have time left to participate. Mhhhm, not today, maybe next time.
Solarbird 
actually quite tasty
dense but not offputtingly so
very good with tea which makes sense, often served with strong coffee
wouldnβt want to make this that often because itβs a massive calorie load but I will be keeping this recipe ^_^
[much later: oh shit I never hit post on this lol]
The Breton butter cake with marmalade turned out to be very tasty. Itβs a βkeeperβ recipe.
The mystery of the super thinness has been solved. I had forgotten that weβd been gifted a set of US pans at one point, and just grabbed one based on size imprinted on the bottom. Our oldest greased it and put in the parchment liner.
It was only after Iβd finally got the cake off the pan that I clued in that it was actually a mislabeled 10β = 25 cm pan. π€¦πΌββοΈ.
Oh well, next time weβll get it right.
PuppetheadThis GΓ’teau Breton (Breton butter cake) came out pretty good and has nice flavor. I've never worked with zest before but it really does add a nice dimension.
I have notes about my effort:
β My springform pan was too big (22 cm instead of 20 cm).
β I had trouble with the layers, pushing the marmalade to the edges while applying the top layer. I probably didn't freeze it long enough before adding the top layer.
β Not sure why the outside edge burned, maybe the sugar in the marmalade that got pushed out to the edges burned.
β Cake seems dry to me, even though it tastes good. Did I overbake it (because it's so much thinner in the larger pan), or is it the recipe? The only moisture in the dough was butter and egg yolks.
β I now have five eggs worth of egg whites, need to use them up on something.
The cake turned out super thin for us. The texture wasnβt very visible.
I tried to separate it from the bottom of the pan too early and it broke on one side. Our oldest was not impressed.
β¦the amount of cake batter seemed surprisingly small in relation to the large 20 cm springform cake pan.
β¦and the density seemed closer to cookie dough than cake batter. Perhaps we over mixed β but, ensuring that sugar is fully dissolved in GF batters with any rice flour in the mix, is always critical to avoid grittiness.
We struggled to cover the middle marmalade layer with the second half of the batter.
