Far breton

Far breton ( Breton pancakes or baked plum cake) is a compact, pudding -like cake. He is next to crepes, galettes and Kouign amann a typical specialty of the Breton cuisine. Far Breton is a traditional dessert from Brittany, a forerunner of the English puddings (eg plum pudding ). We gladly served him as an intermediate court (French entremés ) between cheese and fruit. Far breton can be served as dessert ( it is then eaten cold ), but also as a warm lunch or coffee. In Brittany it is sold in almost every bakery.

Its basic ingredients are sugar, eggs, milk, flour. It is a soft cake that is stuffed with prunes ( pitted and soaked in rum). Also variations of fresh plums or no plums ( "pure" ) or with raisins, dried apricots or apples are possible.

Its consistency and color is reminiscent of a cheesecake - golden brown outside and inside quite light but It tastes like a baked pudding, pancakes or sweet semolina pudding. Far Breton is a cross between a thick pancakes and sweet casserole. The thin liquid batter is at a relatively low temperature baked rather long (60-90 minutes at 150 ° C), giving it its own distinctive flavor.

Far (or Farz ) is Breton for egg cake that is baked in the casserole dish. As incorrect translations for Far breton are " Breton lighthouse " (from the French phare ' lighthouse ') and " Breton flan " ( flan, however, boiled in a water bath ) to be found.