Breton headlights - a wonderful cake with prunes

Authentic Breton cake recipe dates back to the XVIII century. Originally it was a something between a cake and pudding, and was made of buckwheat flour as a complement to meat dishes. Later Breton headlamps moved into the category of sweet desserts and quickly became a traditional dish for family meals and religious holidays, and began to perfect his recipe and modified, gaining a lot of options.




The most traditional and widely considered to be a Breton cake with prunes or raisins.

From the middle of XIX «headlights Breton" proudly counted among the classic French cuisine. Although Far Breton is called "cake", this delicate dessert on its consistency is more like frozen cream with prunes. Prepare it from a batter similar to pancake. Prunes necessarily soaked in brandy, rum or liqueur. For those who do not want to use alcohol (for example, for the children's table) prunes soaked in strong tea leaves. The best option - tea with bergamot

. Preparation time: 50 minutes
Servings: 4

Ingredients:

flour - 125 g
milk - 750 ml
Salt - a pinch
Eggs - 4 pcs
Pitted prunes soaked in Armagnac - 250 g
vanilla sugar - 2 sachets
sugar - 100 g
for the lubrication of the form of butter

How to cook:

1. Prunes soaked in hot water with a bag of vanilla sugar.
Heat oven to 200 degrees.

2. In a bowl sift the flour with a pinch of salt, add the beaten eggs, sugar and remaining vanilla sugar. Pouring a thin stream of milk, stir until a homogeneous dough. Prunes squeeze and add to the dough.

3. Form for baking grease. Pour the batter into the mold and bake for 40 minutes headlights. Ready cake to cool in the form.