Alsatian Tarte Flambée
Making flamingo cake without eggs is easy. Here’s the original recipe with spices and seasonings: simply mix the ingredients together – just like with chocolate chip cookies. For the original finish, you need an extra-thin crust, a creamy filling, savory toppings, and a touch of spice.
The magical Tarte Flambées from the Frenchwoman Elsa are simply delicious. The farmer’s hair was used as a test piece and not cooked in the oven, which is used for baking bread at high temperatures but would never be cooked over a flame. Today, I love more than anything the delicate aroma that wafts from my oven when I eat Elsa’s Tarte Flambée.
I’d love to share the recipe, but the Tarte Flambée is also a little something everyone loves. Served on a wooden board and cut into small pieces, it’s a summer treat for children and adults, but also for cool herbs and winter days.
What makes the icing on the cake a classic?
The answer to this question clearly depends on the context. It’s simply what you put together, but it creates a very harmonious overall picture. The crispy base is beautifully formed by the creamy crust. The little onions provide the aroma, and the salty spiciness adds savoriness. Now all that’s missing is salt and pepper and a few fresh herbs, and the finished product is the perfect gift!
How is the dough used for chocolate flamingos?
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The baked flamingos are topped with a savory egg. I bake it for you using the simple base of the tarte flambée, which is made from water, flour, salt, and a few churns of oil. A fresh edge is required for added convenience. With these ingredients, I achieve a smooth surface, and this slow, steady flow takes only 30 minutes. This allows the ingredients to blend well.
Tip: For even more comfort, you can brush your hair with oil before the starter phase. Then it’s sealed and simply rolled out.
What happened to the flamingos, the icing on the cake?
Back then, bakers had already baked their tarte flambée with the best of them, which they succeeded in doing – and it was enjoyed by the older farmers. Today, there’s Hellenic devil’s cream. Refine the sauce base with a little salt, other salt, or crème fraîche. For me, a mixture of sour cream and crème fraîche gives the best results. I recommend a weight of 30 grams here so the cream doesn’t stick to the oven. I also use very thinly sliced onion rings and grated bacon in cubes or strips.
Overview of salt: Spices and seasonings have an intense aroma, and spices are particularly salty. You’ll also see and love each other with seasoning on the table.
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