Preheat the oven to 170° traditional heat. In a large bowl, whisk with energy (or electric batter mixer) sugar with egg yolks. Once the mixture whitens, add the butter and vanilla extract, then mix until combined. Finally, add the flour and baking powder. Just like a shortbread, knead the preparation by hand until it becomes a dough.
Place the dough in the cake pan, then brush the top of the cake with the remaining egg yolk, beaten in a bowl. Finally, use a fork to make large stripes: turn the cake around slightly one more time to make more large stripes and create a diamond shape design.
Bake for 40 minutes and up to 50 minutes if necessary: the trick is to observe the top of the cake until it gets a golden brown color. Then, remove from the oven and let cool the cake still in the pan and on a wire rack.
Tip: Store at room temperature only for up to 4-5 days.
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