This Gâteau 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:
– My springform pan was too big (22 cm instead of 20 cm).
– 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.
– Not sure why the outside edge burned, maybe the sugar in the marmalade that got pushed out to the edges burned.
– 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 the butter and egg yolks.
– I now have five eggs worth of egg whites, need to use them up on something.
