This is the very 1st cake I attempted from Rose Levy Beranbaum's - "Rose's heavenly cakes". Hence, the entry is titled as My 1st heavenly cake. When I first browsed thruough this baking bible at borders weeks ago, I immediately decided that it would be a book I would want to keep. Having read raving reviews about this author and baking compendiums under her from Amazon and Sunday Times, I understood why she is named the queen of cakes.
As described by Rose, a Gateau Breton is a pastry like crispy on the exterior and has a soft, dense and moist texture. It is a cross between a shortbread and a pound cake. To me it is more like a marriage between the pie and the butter cake. While the pastry was baking in the oven, I could sniff the aroma of rum when actually the amount of rum included was only a miniscule tablespoon.
When I popped the first morsels into my mouth, I could feel sweetness of butter and rum permeating inside. Hidden among the buttery rum fragrance was nutty hint due to the almonds. Definitely, this is one recipe I would re-cake again.
Among the vast varieties of recipes included in "Rose's heavenly cake", the Gateau Breton is one of the easiest. There are plenty of other recipes which span more than 3 pages and I could imagine the number of hours required to assemble the cakes. Nevertheless, the effort should pay off well.
I shall look forward to my next heavenly cake - apple upside-down cake.