GATEAU BRETON
Steps:
- Heat oven to 350 degrees. Beat butter and granulated sugar in a large mixer bowl until light and fluffy. Beat in 1 egg and the egg yolks, one at a time, beating well after each addition. Beat in almonds, kirsch and vanilla. Fold in flour. Spoon batter into buttered 9 x 1 1/2 inch fluted tart pan with removable bottom; spread evenly. Brush with beaten egg. Bake until top is golden, about 30 minutes. Cool in pan on wire rack. Dust lightly with powdered sugar; decorate with violets. Note: Cake improves in texture and flavor if allowed to stand covered at room temperature overnight.
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