Gateau Breton

I had several egg yolks on hand so when I came across this yolk-rich recipe from Nigella Lawson's "How to be a Domestic Goddess", it just seemed like a big mistake if I did not jump on it and use up my yolks now. Besides, the recipe is really rather uncomplicated and I am a sucker for slightly pretentious French names, in this case, to what is otherwise just a simple butter cake from the region of Brittany.Preparations were minimal and pretty much proceeded the way Nigella described. Very soon the dough was in the oven and 40 minutes later, the cake was out on the rack to cool. The cake turned out exactly what Nigella tells me, a hybrid between shortbread and cake. Cutting them into 16 squares was just a bit challenging as I was cautious about crumbling the thin layer of crust on the top.Nonetheless, the results were both foodporn worthy and tasted wonderful. It is very rich so I am glad I made them bite-size. To finish, I dolloped each square with a bit of chocolate cream cheese frosting and sprinkled some sugared stars around.
ENJOY!

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