Breton butter cake

Ingredients for 1 servings:

• 250 g butter (preferably salted)
• 250 g sugar
• 250 g flour
• 4 eggs
• 1 egg yolk
• 2 tbsp milk or cream
• Grease for the tray or mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix butter, sugar, eggs, and flour into a sticky dough. No (!) baking powder is needed. Spread the dough evenly on a small greased baking sheet or in a greased springform pan. Then, using a fork, create a lattice pattern on the surface. Whisk the egg yolk with the milk or cream and brush the dough with it. Bake in a preheated oven at 170°C for about 25 minutes. Tip: The salted butter can, of course, be replaced with regular butter, but add a generous pinch of salt. Notes: Don’t worry, the cake doesn’t (!) taste salty. It won’t rise very high, so it can be cut into small pieces of about 4 cm x 4 cm. If well wrapped, it will stay fresh for a very long time. This is a cake for people who don’t like a lot of “frills.” The cake was actually meant to be baked in a 20 cm springform pan, but it turned out too dark on the outside and ran away from the inside. Therefore, I prefer a small baking sheet or a large springform pan.