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Postby meerkat » Fri Sep 09, 2011 8:09 am

A dragon in miniature! Sweet! :lol:
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Postby ChristianBecker » Fri Sep 09, 2011 8:51 am

OK, I want to learn something new. A word.

What do you call a cake like this (it's a plum cake) in English. It's not a round cake or pie, it's baked on a sheet:
Like this
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Postby Kittycat1977 » Fri Sep 09, 2011 8:57 am

I am not an expert but it looks like a tart to me (no smart comments please :D )
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Postby meerkat » Fri Sep 09, 2011 8:58 am

Tart? Open Flan? Delicious? :lol:
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Postby ChristianBecker » Fri Sep 09, 2011 9:05 am

Delicious, whilst accurate, is not the word I'm looking for, but thanks.

Open flan sounds like it was open source software :D.

Thanks so far.

Edit: Someone mentioned "traybake". Ever heard of that?
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Postby Dotsie » Fri Sep 09, 2011 9:44 am

Dunno about a traybake. Generally in English, anything with pastry on the bottom but not on the top is a tart. A flan is sponge on the bottom I think?
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Postby Tonyblack » Fri Sep 09, 2011 10:26 am

I don't think I've ever seen a cake quite like that in Britain. :?
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Postby Emberella » Fri Sep 09, 2011 12:18 pm

A frangipane?

I reckon it's as simple as 'Tart' though. They have lots of open fruity things on the continent, I think like Dotsie said, spongy base is flan, pastry base is tart. It looks pretty darn scrummy though. :D
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Postby ChristianBecker » Fri Sep 09, 2011 1:40 pm

Thanks Emberalla.
I'm not sure what's the difference between pastry and spongy.
It's a yeast dough base with plums on top. Very tasty. Some people like to have some whipped cream with it, but I think that is an abomination.
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Postby Dotsie » Fri Sep 09, 2011 1:46 pm

Pastry = outside of a pie
Sponge = what cake is made of

Dough = what you have there is a cheeseless plum pizza, my friend!
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Postby chris.ph » Fri Sep 09, 2011 2:16 pm

frangipane is an almond sponge normally used with marzipan to make that stollen cake
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Postby Jan Van Quirm » Fri Sep 09, 2011 3:06 pm

Definitely a tart as in the tarte au citron or chocolat category if you're v. posh or live close to a cross-channel ferryport.

In the UK we tend to make small individual tarts in a bun tin and usually it's jam/preserves instead of the whole fruit a la Mr. Kripling (on purpose :P ). Flans are definitely sponge made with an extra egg so it's firmer than cake sponge :wink:

A home made variation

Image

So what you have there is a German plum tart with a Michelin star :lol:
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Postby Doughnut Jimmy » Sat Sep 10, 2011 6:47 am

ChristianBecker wrote:Delicious, whilst accurate, is not the word I'm looking for, but thanks.

Open flan sounds like it was open source software :D.

Thanks so far.

Edit: Someone mentioned "traybake". Ever heard of that?


I think traybakes are the same recipe as cake just baked in a big baking tray so there's lots of it
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Postby Tonyblack » Sat Sep 10, 2011 7:12 am

Interesting - i see the recipe uses yeast. That kind of takes it out of the pastry bracket and into the bread bracket. :)

According to Google Translate: 'Pflaumenkuchen' means 'Plum tart', but the 'Pflaumenkuchen m. Hefeteig' makes it 'Plum cake with yeast dough'.
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Postby Emberella » Sat Sep 10, 2011 10:50 am

Dotsie wrote:
Dough = what you have there is a cheeseless plum pizza, my friend!


:lol:
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