Far Breton
Far breton Aussprache: far breh-TAWN
Far Breton ist ein traditioneller dichter, puddingartiger Kuchen aus der Bretagne im Nordwesten Frankreichs. Dieses wohltuende Dessert enthält pralle Backpflaumen, die in einen dicken, flanähnlichen Teig aus einfachen Vorratszutaten gebacken werden. Das ganze Jahr über gegessen, aber besonders beliebt in den Wintermonaten und bei Familienfeiern, bietet es eine perfekte Balance aus cremiger Textur und dem süß-säuerlichen Geschmack von Backpflaumen. Seine rustikale Schlichtheit und befriedigende Kaubarkeit machen es zu einem geliebten regionalen Klassiker, der die bescheidenen Zutaten der bretonischen Bauernhofküche zur Geltung bringt.
Far Breton
Far breton
Aussprache far breh-TAWN
- Für
- 8
- Vorbereitung
- 15 Min.
- Zubereitung
- 50 Min.
- Gesamt
- 1 Std. 5 Min.
- Schwierigkeitsgrad
- Einfach
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden skaliert. Kochzeiten und Pfannengrößen bleiben gleich.
Zubereitung
Preheat the oven to 400°F (200°C). Generously butter a 9-inch (23 cm) round cake pan or ceramic baking dish.
Place the pitted prunes in a small bowl and cover with warm water. Let them soak for 10 minutes to plump, then drain well.
In a large mixing bowl, whisk the eggs and sugar together vigorously until pale and slightly thickened, about 2 minutes.
Sift in the flour and salt, then whisk until completely smooth with no lumps.
Gradually pour in the milk, melted butter, and vanilla extract while whisking constantly until the batter is thin and silky, similar to a crepe batter.
Arrange the drained prunes evenly over the bottom of the prepared pan. Slowly pour the batter over the prunes.
Bake for 45-55 minutes until the top is deep golden brown, the edges are set and slightly pulling away from the pan, and the center still has a gentle wobble.
Remove from the oven and let cool completely in the pan on a wire rack. The cake will firm up as it cools.
Dust with powdered sugar just before serving if desired, then slice into wedges.
Regionale Varianten
Some cooks add a splash of rum or apple brandy to the batter for extra depth. A less common modern twist replaces half the prunes with raisins or dried apricots, though traditionalists stick strictly to prunes.
Tipps des Kochs
- For the most authentic flavor and texture, use high-quality unpitted prunes and remove the pits yourself; they tend to be juicier.
- Do not overbake; the center should still jiggle slightly when removed from the oven as it continues to set while cooling.
- Serve at room temperature for the best creamy yet dense consistency that defines this Breton classic.
Dazu servieren
Strong coffee, cider, or a glass of sweet Breton cider. It needs no accompaniment but pairs nicely with lightly whipped cream.
Vorbereiten und Aufbewahren
Stores well covered at room temperature for 1 day or in the refrigerator up to 3 days. Bring to room temperature before serving; it can also be gently rewarmed in a low oven.
