Breton Butter Cake

Preparation

1. Step 1

   Preheat the oven to 350°F. Cream the butter and sugar in the bowl of an electric mixer fitted with paddle attachment until light and fluffy. Beat in the vanilla and yolks 1 at a time, beating well after each addition. Add the flour and salt; beat just until combined. Do not overmix.

   Step 2

   Transfer the batter to a 9-inch tart pan with a removable bottom; with a small offset spatula, spread the batter and smooth the top. (If necessary, chill the batter 10 minutes before smoothing.) Place the pan in the refrigerator 15 minutes.

   Step 3

   Remove from the refrigerator. Brush the top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with the egg. Bake until the cake is deep golden brown and the edges pull away from the sides of the pan, about 50 minutes.

   Step 4

   Transfer to a wire rack to cool slightly. Remove the cake from the pan, and slice while still warm. Serve with strawberry compote.

2. Strawberry Compote

   Step 5

   Combine the berries, Grand Marnier, and zest in a small bowl. Toss; let stand 30 minutes.

   Step 6

   Bring the juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until the liquid is reduced to 1/4 cup, about 20 minutes. Remove from heat; let cool. Pour over the strawberries, and toss to combine.