Breton Cake Far II

Last Updated on October 7, 2024

Another recipe for the famous Breton cake, which after cutting resembles a pudding, but the surface resembles our Czech bun. One of the most important ingredients of this cake are pickled plums and raisins, flambéed, which give this dessert from Brittany the right flavour.

Ingredients:

2 cups of whole milk 1 cup small or medium sized pitted plums 3/4 cup smooth flour 1/2 cup sugar 1/2 cup water 1/3 cup raisins 1/4 cup of brandy 5 tablespoons melted and then solidified butter 1/4 tsp vanilla extract 1/8 teaspoon salt 3 pcs large eggs powdered sugar

Procedure:

1. Pour the milk into the container of a mixer and add the eggs, 1/
2 cups sugar, butter, vanilla and salt, mix for 1 minute, then pour in the flour and just briefly turn the mixer on and off to a mixture that will stick to the sides of the container, refrigerate for at least 3 hours, but can easily sit overnight
2. Place the plums and raisins in a smaller saucepan, add 1/
2 cups of water, cook over low heat, stirring occasionally, for about 10 minutes, until the fruit is soft and the water has almost all evaporated
3. Turn off the heat source under the plums, pour in the cognac, light the cognac, flambé and shake the plums a few times, then tip the fruit into a bowl and leave to cool completely
4. Turn on the oven and preheat to 190 °C, place the oven rack in the middle
5. Line the pie dish with baking paper and the sides and brush the paper with butter and sprinkle with flour
6. Sprinkle the baking paper with icing sugar, use a knife to loosen the cake from the edges of the baking dish and turn it out onto the sugared paper, and sugar the whole cake.