I tried to make a far breton yesterday using my grandmother's recipe, but it didn't rise at all while baking. The cake stayed completely flat and dense. So I'm wondering if it's a yeast problem or if I didn't get the proportions right?
Did you pour the mixture into a cold mold or did you put it straight in the oven right after making it?
Far breton isn't really a cake that rises like a normal cake, you know, so if you were expecting something super puffy you're gonna be disappointed. But if you're saying it stayed completely flat and dense, then yeah there's a problem. The yeast (if your grandmother puts any in) needs to be active, but first check if you actually got the proportions of eggs and milk right. Those two are what give the far its lightness. Not enough eggs = gluey cake that doesn't rise at all. Same thing if you went overboard with the flour without measuring properly.
Another thing to check: your oven temperature. If it was too low or it didn't heat up long enough, the far stays dense. You're normally supposed to have decent heat (like 180-200°C depending on the recipe) and at least 45 minutes to an hour. And honestly, if it was yesterday, maybe the recipe just wasn't good or got messed up over time. Ask your grandmother directly what exactly she puts in and the proportions, measure it to the letter, and try again. Far should be halfway between cake and flan, not a concrete puck.
You're right that far breton isn't a cake that puffs up a lot, but if it's really flat and dense, something went wrong. Your grandmother's recipe definitely has baking powder or well-beaten eggs to create some volume. If you forgot the baking powder or didn't mix it in properly, that could explain why it didn't rise at all.
One thing people don't always think about: the oven. If your oven isn't heating enough or isn't heating evenly, the batter will bake without rising. It's silly but it happens. I had that happen once, and after I put a thermometer in the oven to check and sure enough it wasn't at the right temperature. Also, if you were pouring in cold ingredients or didn't let the batter rest a bit before putting it in the oven, that can affect the result.
Try again next time and be really careful with the proportions, make sure the oven is properly preheated, and if the recipe calls for it, beat your eggs well. The far should be soft and light even if it doesn't puff up as much as a regular cake.
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