Far breton (Breton pancake or prune cake) is a compact, pudding-like cake. Along with crêpes, galettes and kouign amann, it is a typical speciality 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 hot lunch or with coffee. In Brittany, it is sold in almost every bakery.
Its basic ingredients are sugar, eggs, milk and flour. It is a soft cake filled with prunes (pitted and soaked in rum). Variations are also possible with fresh plums or without plums at all (“pure”) or with raisins, dried apricots or apples.
Its consistency and color are reminiscent of a cheesecake – golden brown on the outside and very light on the inside. But it tastes like a baked pudding, Kaiserschmarrn or sweet semolina casserole. Far Breton is a cross between a thick pancake and a sweet casserole. The thin dough is baked at a relatively low temperature for a long time (60-90 minutes at 150°C) and thus acquires its own, typical taste.
Far (or farz) is Breton for pancakes dish baked in a casserole. Mistranslations for far breton include “Breton lighthouse” (from the French phare ‘lighthouse’) and “Breton flan” (flans are cooked in a water bath, however).
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