I'm told the members of the community make this small cake for the bride and groom on their wedding day. It is delicious but I wonder if you are meant to eat the burned top? As it has a lot of cheese it is probably difficult to make it without the top getting very dark. I wonder if this cake is made in other parts of France or just the south west? I have seen theses cakes in markets in the Lot.
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Porteplume (3393) 2008-08-02 2:51
Bonjour Mary, I love the culinar pictures from all over the world. Thank you for this one...
Found on Chocolate & Zucchini:
Le Tourteau Fromagé is a French cheesecake, "Fromagé" means "with cheese", and "tourteau" is a variation on the word "tourte", which means "pie". It is a specialty from the Deux-Sèvres, a district in the Poitou (South-West of France), and its origins can be traced back to the beginning of the 19th century. It is traditionnally made with fresh goat cheese (but is also sometimes made with cow milk cheese), flour, sugar and egg yolks, in which you incorporate beaten egg whites. The mixture is then poured in a special small round mold lined with a thin layer of pastry dough, and baked in the oven.The distinctive thing about this cake is that it bears a charcoal-black crust on top, which is obtained by baking it at a very high temperature at first, before lowering the temperature for the rest of the baking time. According to the legend, a home cook accidently burned the top of her cake, but then found out that the charred crust made for a very moist interior and kept it fresh for longer. Some eat the crust, some don't but it certainly makes for an unappetizing sight to those who have not yet been introduced to its delights, but that's one thing typical for certain local and traditional specialties : they may not look pretty, but that's the way they are, always have been, and if you don't like it, well... tough!
Amicalement - Viviane
maloutim (9633) 2008-08-10 1:34
I see you have been enjoying French traditions and are going to share them with us, and teach other French people about them.
Thanks to your photo and Viviane's explanation, I have learnt something new, and although we lived in Cholet once ( not far from the Deux-Sèvres, ) I didn't know of the tradition!
Your picture looks nice and the inside of the cake very appetizing! Good sharpness and lighting!
Thanks for sharing!
jlbrthnn (79791) 2009-04-28 11:15
Congratulations for this beautiful image of a cake that I know very well, and which one eats all, even the very cooked part.
_It is not originating in the South-west of France, but of the Mid-west of France, very exactly of the village of Ruffigny where I was born!!! , already a certain time ago :o)
_L' origin of the cake would go back to the 19th century in this village of Ruffigny, on the territory of the commune of la Crèche, in the department of Deux-Sèvres of the Poitou-Charentes area.
_Very young person, I have known Mrs. Amélie Thibaudault, born in 1876, which it first marketed this cake, which lived also this village, and was the grandmother of one of my playmates.
"Le tourteau fromagé".
"Le tourteau fromagé", cake of marriage.
"Le tourteau fromagé", first marketing.
Free and effective translation of Web page, starting from address URL.
Have a nice evening
- Copyright: Mary Murray (mlmurray) (229)
- Genre: Places
- Medium: Color
- Date Taken: 2008-06-11
- Categories: Festivals
- Exposure: f/2.8, 1/45 seconds
- More Photo Info: view
- Photo Version: Original Version
- Theme(s): Traditional bread and bakers, Recettes du Terroir - France [view contributor(s)]
- Date Submitted: 2008-08-01 21:22