Far breton
Far breton (Breton pancake or prune cake) is a compact, pudding-like cake. Along with crêpes , galettes and kouign amann, it is a typical specialty of Breton cuisine. Far breton is a traditional dessert from Brittany, a precursor to English pudding (e.g. plum pudding ). It is often served as an intermediate dish (French entremets ) between cheese and fruit. Far breton can be served as a dessert (it is then eaten cold), but also as a warm lunch or with coffee. It is sold in almost every bakery in Brittany.
Its basic ingredients are sugar, eggs, milk, flour. It's a soft cake filled with prunes (pitted and soaked in rum). Variations with fresh plums or completely without plums ("pure") or with raisins, dried apricots or apples are possible.
Its consistency and color is reminiscent of a cheesecake - golden brown on the outside and very light inside. But it tastes like a baked pudding, Kaiserschmarrn or sweet semolina casserole. Far breton is something between thick pancakes and sweet casserole. The thin dough is baked for a long time at a relatively low temperature (60–90 minutes at 150 ° C) and this gives it its own typical taste.
Far (or Farz) is Breton for pancake is baked in the baking mold. Incorrect translations for Far Breton are “Breton lighthouse” (from the French phare 'lighthouse') and “Breton flan ” (flans are cooked in a water bath).
