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Gateau Breton With Whipped Apple Cinnamon Goat Cheese

Gateau Breton is a classic French butter cake. In this recipe, the cake is layered with apple filling and topped with a dollop of whipped, sweet Apple Cinnamon Goat Cheese.

Gateau Breton With Whipped Apple Cinnamon Goat Cheese
Gateau Breton With Whipped Apple Cinnamon Goat Cheese

the details

Prep Time: 1 Hour
Cook Time: 40 Minutes
Total Time: 3 Hours 10 Minutes
Servings: 8


For Filling:

  • 2 large Granny Smith apples, peeled and chopped (360 grams)
  • 1/3 cup granulated sugar (56 grams)
  • 1 ½ Cups water (355 grams)
  • 1 TB lemon juice (15 grams)

For Cake:

  • 2 cups all-purpose flour (250 grams)
  • ½ tsp table salt (3 grams)
  • 2 TB unsalted butter, softened (28 grams)
  • 8 oz/2 sticks unsalted butter, cut into 16 pieces and softened (226 grams)
  • ¾ cup plus 2 TB granulated sugar (165 grams)
  • 6 large egg yolks (102 grams)
  • 1 large egg yolk lightly beaten with 1 tsp water and reserve (17 grams + 5 grams water)
  • 1 tsp vanilla extract (4 grams)

For Whipped Goat Cheese Topping:


  1. Adjust oven rack to lower-middle position and preheat oven to 350F.
  2. For filling, place apples, sugar, and water in a medium-size saucepan. Bring to a boil, reduce heat, and cook, stirring occasionally, until apples are soft and filling is thick, for about 30 minutes. Filing is ready when you can run your finger along the stirring spoon and a path appears. Remove from heat; stir in lemon juice.
  3. Pour into a flat-bottomed bowl or dish; cover and refrigerate until completely cool.
  4. For whipped Goat Cheese, place Apple Cinnamon Goat Cheese and confectioners’ sugar in a large bowl. Beat until completely smooth, scraping down sides of bowl.
  5. Pour in ½ cup (179 grams) cream; beat until completely smooth, scraping down sides of bowl. Repeat with remaining ½ cup (179 grams) cream. Pour in vanilla and beat until smooth. Cover and refrigerate.
  6. For cake, grease an 8-inch cake pan with 2 TB (24 grams) butter; line with parchment paper and set aside.
  7. Stir flour and salt together in a bowl until combined; set aside.
  8. Using a stand mixer fitted with the paddle attachment, beat the remaining 2 sticks (226grams) softened butter on medium-high speed until smooth and lightened, about 2 to 3 minutes.
  9. Add sugar and continue beating until pale and fluffy, about 3 minutes longer; scrape bowl down.
  10. Add 6 egg yolks, one at a time, beating until combined after each addition. Scrape bowl down; add vanilla and mix until just combined, about 1 minute.
  11. Reduce speed to low, add flour mixture; mix until flour is just combined about 30 seconds. Stir dough one more time by hand to completely combine and ensure a clean bowl when dough is removed.
  12. Between two sheets of plastic wrap, roll half the dough into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Freeze for 10 minutes.
  13. Spread ½ cup (125 grams) apple filling* in an even layer over chilled dough, leaving ¾-inch border around edge. Freeze cake for 10 minutes.
  14. Between two sheets of plastic wrap, roll remaining dough into an 8-inch circle; transfer to pan and press around outside edge to seal in the apple filling.
  15. Brush with reserved egg yolk mix. Using the tines of a fork, make light scores in a diamond pattern, on the surface of the cake, spacing about 1 ½-inches apart, being careful not to score all the way to sides of pan.
  16. Bake in preheated oven until top is golden brown, about 35 to 40 minutes, rotating pan halfway through baking. Remove from oven and transfer to a rack to cool, about 30 minutes.
  17. Run a thin knife around the edge of the pan to remove cake. Transfer to rack and let cool completely, about 1 hour.
  18. Cut cake into 8 slices and transfer each to small plates. Garnish with a large dollop of the whipped Apple Cinnamon Goat Cheese before serving.

* Extra apple filling can be used to top pancakes, French toast, waffles, or enjoyed all on its own.