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Cake From Bretagne
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Henrik Sorensen


  • 2-1/3 cups (550 ml) flour
  • 1-1/4 cups (300 ml) sugar
  • 8 oz (224 grm) butter
  • 3 egg yolks
  • Mix and spread in a baking tin (diam about 10 inch) and cover with egg yolk.
  • Cook for 30 minutes at 350 degrees (175 C.).

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