Traditional Basque Cake: Authentic and Delicious Recipe

Step-by-Step Instructions

Step 1: Prepare the Pastry Cream

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Once the milk is hot, remove it from the heat.
2. Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks and sugar until smooth. Add the cornstarch and whisk until well combined.
3. Temper the Egg Mixture: Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs. Once combined, return the mixture to the saucepan.
4. Cook the Pastry Cream: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and reaches a pudding-like consistency (about 3-5 minutes).
5. Finish the Cream: Once thickened, remove the saucepan from the heat and stir in the vanilla extract and butter until smooth. Set the pastry cream aside to cool.

Step 2: Make the Pastry Dough

1. Prepare the Dough: In a large mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and rum (if using) to the butter mixture, mixing until combined.
2. Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the dough become easier to handle and results in a tender, flaky crust.

Step 3: Assemble the Basque Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Roll Out the Dough: Once the dough is chilled, divide it into two portions (one slightly larger than the other). On a floured surface, roll out the larger portion into a circle about 1/4-inch thick. This will be the bottom layer of the cake.
3. Assemble the Layers: Line a greased 9-inch round cake pan with parchment paper. Place the larger dough circle into the pan, pressing it gently to fit the bottom and sides. Spread the cooled pastry cream evenly over the dough, leaving about a 1-inch border around the edges.
4. Top Layer: Roll out the smaller dough portion into a circle and place it on top of the cream filling. Pinch the edges of the dough together to seal the cake. Use a sharp knife to make a few small slits in the top to allow steam to escape during baking.

Step 4: Bake the Cake

1. Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the edges are crispy.
2. Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 5: Serve and Enjoy

Once the cake has cooled, it’s ready to be served. You can dust it with powdered sugar for an extra touch of sweetness, or enjoy it as is. The cake is best when served slightly warm or at room temperature. Pair it with a cup of coffee or tea for a true Basque experience.

Tips for Making the Perfect Basque Cake

• Don’t rush the chilling process: Allowing the dough to chill is crucial for the texture of the pastry. It helps the dough maintain its shape and results in a lighter, flakier crust.
• Use high-quality butter: Since the butter plays a large role in the flavor of the dough, make sure to use high-quality unsalted butter for the best results.
• Customize your filling: While pastry cream is traditional, feel free to experiment with different fillings like cherry jam or black cherry preserves for a unique twist.
• Serve at room temperature: Basque Cake is best when it has had time to set at room temperature, allowing the flavors to develop fully.

Conclusion

Traditional Basque Cake is a true culinary gem that combines buttery pastry with a creamy filling for an unforgettable dessert experience. Whether you’re celebrating a special occasion or simply craving something indulgent, this cake will transport you straight to the Basque Country with every bite. Follow the steps in this recipe to create your own authentic Basque Cake and enjoy a delicious piece of French-Spanish heritage in your own home.