Breton custard cake with prunes (Far breton)

Name: Breton custard cake with prunes (Far breton)
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 50 g Butter; 5 Eggs (size M); 1 package Vanillin sugar; 7-10 Tbsp Salt; 130 g Sugar; 220 g Flour; 750 ml Milk; 400 g Prunes; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

50 g Butter
5 Eggs (size M)
1 package Vanillin sugar
7-10 Tbsp Salt
130 g Sugar
220 g Flour
750 ml Milk
400 g Prunes
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Melt 30 g butter. Beat eggs, vanilla sugar, salt and sugar with the whisk of the hand mixer until foamy. Stir in flour and milk, then add the liquid butter.
2
Spread the plums on the bottom of a greased and floured closed baking dish (approx. 24 cm Ø; not a springform pan!). Carefully pour the dough over it. Cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 1 1/2 hours. Cover the cake with aluminium foil after about half the baking time.
4
About 5 minutes before the end of the baking time, put 20 g butter in flakes on the cake and bake until done. Remove. Leave to cool for about 20 minutes. Carefully turn the cake over and let it cool down on a cake rack.