Yes of course. But I did not mention that since the use of this sentence is quite rare (depending what type of food you're eating). The aim of my answer was more to discriminate what Fidaaf asked : do we use "fine" for "thin" or "fine". When we talk about "Fine wine" I think "raffiné" could be an appropriate translation.
Then again, although I do agree that cakes are rarely "thin" per se, I've seen stranger sentences on duolingo ...
The expression "très fin" is used to remark that something is of very good quality, i.e., top-quality, excellent quality, very fine (quality). It can also refer to the fineness of the ingredients but as an expression "xxxx est très fin" means that the item is of very good quality.
Could a native French speaker comment on the Duobot's pronounciation of "in"? I've never heard it pronounced this way, and when I look for online examples (like on forvo) the only kind of French I hear pronounce "in" this way is Swiss French. This is always the Duobot's "in": in "lapin", "fin", "destin", etc. Have I led a sheltered French-accent-life? :)
I'm frequently finding this as well. I'm expecting french "..in" to be pronounced something like a nasalised version of the english word "an". Instead, the Duobot seems to make very little distinction between "..in" and "...on". Consequently a word like "fin" sounds like "fon". Any native French speakers care to comment?
In some varieties of French "in" does indeed get pronounced similar to "an" and "en" gets pronounced similar to what you are expecting for "in". Also, some varieties will pronounce the vowels at end of words that are normally considered mute, adding a syllable and making it sound more like other European languages.
I think thin, high quality cake whatever that is since cake can be cake...I would say that coffee however could deserve this discussion more than cake...but maybe it has its own range of ways to elevate the cost? Belgium chocolate tho that I tasted once was ground (conched) fine and smooth and it was really amazing. There is more to that than conching. But sourcing matters more to me. I think the discussion of "fine" goes along these lines. Whatever makes people want the brand and to find out where to buy more. As for cakes, I really do not know other than butter makes it better and more fattening.
This is the first time I have seen the word "fin". The definitions given were "thin" or "top-quality", so I answered "The cake is very top-quality." My answer was not accepted, and the correct answer--The cake is very refined--used a definition that was not listed. How am I supposed to know that refined is a definition if it is not listed.