Not my recipe but one from Bonjour Paris

Gâteau Breton ~ Brittany Butter Cake
Brittany is located on the northwest coast of France and has been somewhat culturally and geographically distinct from the rest of the country. Well known for its lace, seaside resorts, crêpesand cider, Brittany is also the home of Merlin, the magician of Arthurian legend. Bretons claim you can still feel his presence in the legendary forest, Brocéliande.
This cake, made with just a few ingredients, has a wonderfully dense texture similar to shortbread. I like it for dessert, topped with a fruit sauce or plain for breakfast.
INGREDIENTS
2-3/4 cups all-purpose flour6 large egg yolks2 sticks (1 cup) unsalted butter1 cup of sugar1 Tablespoon vanilla extract1/4 teaspoon saltEgg wash (1 beaten egg)
Recipes for Strawberry Wine Compote and Blueberry Sauce are below.
PREPARATION
Preheat oven to 350°Cream the butter and sugar, until light and fluffy.Beat in vanilla and egg yolks, one at a time, beat well after each addition.Add the flour and salt and beat until just combined.Transfer the batter, which will be very thick, into a 9-inch tart pan and pat it down with your hand. Chill the batter 10-15 minutes in the refrigerator.Remove from the refrigerator. Brush top with beaten egg, and mark a crisscross pattern with a fork.
BAKE
Bake for about 50 minutes or until the top is a golden brown and the edges pull away slightly from the sides.
TO SERVE
Cool slightly and remove from pan. Slice it with a serrated knife while it is still warm. Can be served with your favorite fruit, a fruit coulis or one of the sauces below.
Strawberry Wine Compote
1 quart strawberries1/4-cup Beaujolais1/4-cup granulated sugar1/4-cup water1 cinnamon stick
PREPARATION
Wash, stem and halve or quarter the strawberries.Mix the wine, sugar and water in a small saucepan. Add the cinnamon stick. Heat to boiling over med-high heat. Turn down the heat and simmer for 5 minutes. Remove from the stove and allow to cool.When the wine mixture is cooled, pour it over the strawberries and allow them to macerate in the refrigerator.
SERVE
Serve over the cake.
Blueberry Sauce
INGREDIENTS
2 cups fresh blueberries, rinsed1/4-cup packed brown sugar2 Tablespoons crème de cassis2 Tablespoons freshly squeezed lemon juicePinch of cinnamon
PREPARATION
Combine all the ingredients in a heavy saucepan.Stir over med-low heat until the sugar dissolves and the berries begin to release their juice.Bring to a simmer and cook for about 7 more minutes.Put the blueberries into a clean container and allow to cool to lukewarm. Berry mixture can then be covered and refrigerated.
SERVE
Serve over the cake.
Hi there! Nice to see this recipe! I'm from Brittany - yes, born and bred, then escaped aged 23. After 22 years as a teacher in the UK I'm now living in the Charente-Maritime, but fly the Breton flag above my door! :) Anyway, just wanted to add to the recipe a little : you can use salted butter, in fact most Breton bakers I know always use salted butter - the more salt in your sweet cakes the better (almost!)! As for the compote and sauce, I have never heard of or seen them served with gâteau breton, but I'm game to try them! Generally the gâteau breton is not served as a dessert but as a treat to be had with coffee in the afternoon, so it's served 'dry'.
I will try to make this recipe at home today. I will tell you about the taste after eating it as best australian essay writing service also gave the video to make this recipe and I will follow that video however recipes are the same.