Far Breton aux Pruneaux: Traditional Breton Prune Cake vs Refreshing Key Lime Pie

Both desserts lean on sugar, butter and egg, yet use them very differently. In the Far Breton, whole eggs are whisked with sugar into a thin, milky batter enriched with melted butter, then baked over rum-soaked prunes until it sets into a firm, golden cake with caramelized edges, sliced once cooled to room temperature. The Key Lime Pie puts its butter and sugar into a pressed graham cracker crust, while egg yolks, condensed milk and lime juice form a tangy filling that is baked briefly and chilled before serving.