Breton Peach and Hazelnut Cake

The Peach and Hazelnut Breton is a soft and fluffy cake with a crunchy touch of hazelnuts, enriched with the sweetness of peaches and a golden layer of butter and sugar.
baked
cake
dessert
vegetarian
Ingredients
Servings
8
Measurement units

Ingredients

  • 90 gbutter
  • 90 gsugar
  • 50 gegg yolk
  • 5 gchemical leavening agent (Royal)
  • 90 gall-purpose flour
  • 20 gground hazelnuts
  • 60 gbutter
  • 60 groasted ground hazelnuts
  • 60 gpowdered sugar
  • 5 gcornstarch (or Maizena)
  • 1 whole chicken

Ingredients

  • 2 diced vineyard peaches
  • 10 gmuscovado sugar
  • 2 fresh thyme

Ingredients

  • 200 mlwater
  • 120 gsugar
  • 40 gpectin NH
  • 3 glemon juice
Nutritional Information

Per serving

Calculated for 8 servings

Calories
446 kcal
Protein
4.4 g
Fat
25 g
Carbohydrates
54.7 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparing the Breton Dough

  1. Beat the room temperature butter with the sugar until the mixture becomes creamy.
  2. Add the egg yolks one at a time, beating well after each addition until fully incorporated.
  3. Incorporate the sifted flour together with the leavening agent, and knead the dough until it is homogeneous and without lumps.
  4. Roll out the dough with a rolling pin to form a sheet 1 cm thick.
  5. Cover with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.

Preparing the Hazelnut Cream

  1. Beat the butter with the sugar until the mixture is smooth and creamy, for about 3-4 minutes using an electric mixer.
  2. Add the egg and continue beating until it is fully incorporated.
  3. Incorporate the cornstarch, powdered sugar, and ground hazelnuts. Knead until the dough is homogeneous, for about 2 minutes, ensuring that all ingredients are well mixed.
  4. Transfer the dough to a pastry bag with a plain nozzle and refrigerate it for at least 30 minutes to gain consistency.

Preparing the Roasted Peaches

  1. Carefully peel the peaches and cut them into uniform cubes to ensure even cooking.
  2. Place the peach cubes on an oven-safe tray, distributing them evenly. Sprinkle with sugar and add a few sprigs of thyme to enhance the flavor.
  3. Preheat the oven to 170ºC and then bake the peaches for 15 minutes, until they are golden and tender.

Assembly and Baking of the Cake

  1. Use a 16 cm ring to cut a disk of dough to the correct size.
  2. Place the dough disk on a nonstick mat or baking paper, keeping the ring in place so the cake retains its shape.
  3. Pour a generous and even layer of hazelnut cream over the dough, ensuring that it completely covers the surface of the dough.
  4. Evenly distribute the roasted peach cubes over the hazelnut cream layer, making sure to cover the entire area for uniform cooking.
  5. Bake at 180°C for 40-50 minutes, until the dough is golden and the filling is set. Check halfway through the baking time to ensure it is cooking evenly.
  6. Remove the cake from the oven and let it cool completely at room temperature to prevent it from breaking when unmolding.
  7. Once cooled, carefully unmold. Before serving, pour a shiny neutral glaze over it, using a spatula to spread it evenly.

Preparing Neutral Shiny Glaze

  1. Mix the sugar and pectin thoroughly in a small bowl.
  2. Heat the water over medium heat. At 50ºC, add the sugar and pectin mixture while stirring constantly to prevent lumps.
  3. Blend with a hand whisk or immersion blender until smooth and lump-free.
  4. Add the lemon juice and stir until evenly distributed.
  5. Bring to a boil for 1 minute, then remove from the heat and cool to room temperature.
  6. If made ahead, microwave the glaze in 15-second intervals, stirring after each one, until fluid enough to use.
  7. Pour the glaze evenly over the cake, covering the surface for a uniform shine.
Recommendations & Tricks
  • Use 3 large egg yolks, lightly beaten to achieve the equivalent of 2.5 yolks.
  • Note: If preparing the Breton in advance, slightly warm it in the microwave for 15-20 seconds on medium power before serving.
  • Assembly and baking of the cake: Ensure all ingredients are at room temperature before starting.
  • Line the base of the springform pan with parchment paper, ensuring the paper covers the edges well to prevent leakage.
  • Note: If using a 16 mm Ø ring, place it on a sheet of parchment paper and trim the excess for a cleaner presentation.
  • Cut a dough disc the diameter of the mold and place it at the base of the mold, pressing gently to smooth the surface.
  • Pour a generous layer of hazelnut cream over the base, spreading it evenly.
  • Add the roasted peach cubes on top of the cream, spreading them evenly to enhance flavor in each bite.
  • Bake at 180°C for 40-50 minutes, until the surface is golden and firm to the touch.
  • Let it cool completely before unmolding to ensure it maintains its shape.
Original recipe
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    Breton Peach and Hazelnut Cake | The Catalan Table