Basque cake consists of a rum-flavored pastry cream encased in a shortbread crust delicately flavored with almonds. Recipe by Pastry Freak
Ingredients
BASQUE CAKE BATTER
220 g of butter
155 g of sugar
105 g of almond flour
1 organic lemon (zest)
1 egg yolk
30g of egg (approximately 1/2 an egg)
310g of T55 flour
1 pinch of salt
Pastry cream
425g of whole milk
5 egg yolks
75 g of sugar
35 g of flour
40g of dark rum
ASSEMBLY AND COOKING
For the gilding:
1 egg
Instructions
1. BASQUE CAKE BATTER
In the bowl of a mixer, combine the softened butter, sugar, almond flour and lemon zest using the paddle attachment.
Incorporate the eggs one by one and then continue mixing.
Add the flour and salt, then mix until fully incorporated.
Form into a ball, then wrap in cling film and refrigerate for 2 hours.
2. Pastry Cream
Make the pastry cream by bringing the milk to a boil.
In a mixing bowl, combine the eggs with the sugar and flour using a whisk.
Pour the hot milk in 3 stages over the egg-sugar-flour mixture, whisking each time.
Pour the mixture back into the saucepan and cook over medium heat until thickened, stirring constantly.
Pour in the dark rum and cook again for 1 minute while stirring.
Place the cream in a bowl, then cover with cling film and let it cool to room temperature.
3. ASSEMBLY AND COOKING
Divide the Basque cake dough into 2 equal parts.
Lightly flour the work surface and then roll out each piece of dough to a thickness of 4 mm with a rolling pin.
Place each of the pasta shapes on a sheet of baking paper, rolling them around the rolling pin to move them more easily.
Cut out a 24cm diameter disc from the first pastry using a pastry ring. This will form the top part of the cake.
Collect the leftover dough and then place the dough disc in the refrigerator.
Using a tart ring, cut out a 22cm diameter disc from the second pastry. This will form the base of the cake.
Butter the 22cm diameter tart ring, place it around the pastry disc of the same size.
Place everything on a baking sheet and then collect the leftover dough.
Gather the leftover dough and form a ball.
Roll into a fairly thin sausage shape with a uniform cross-section and a length of 69 cm.
Place this roll of dough against the sides of the tart ring so that the two ends meet perfectly.
Flatten this roll of dough slightly with your thumbs on the circle so that it reaches the top edge of the circle.
Pipe the pastry cream in a spiral onto the base of the cake.
Using a brush, lightly moisten the roll of dough with cold water to seal the top disc of dough.
Roll the 24cm diameter pastry disc around the rolling pin and then unroll it over the cake, making sure to center it.
Use the rolling pin to remove excess dough by rolling it over the edges of the tart ring, tilting it slightly upwards. This also helps to seal the dough to the edges.
Brush the cake with beaten egg using a brush, then gently draw 3 sets of intersecting lines in the center of the cake using a fork.
Preheat the oven to 180°C and bake the cake for approximately 45 minutes.
Allow to cool completely before removing the tart ring.
Notes
The trickiest part of the recipe is removing the cake ring. It's essential to wait until the cake has completely cooled. This allows the cake to firm up. Then, carefully lift the ring off from the bottom, holding the cake like a tray and keeping your fingers spread wide. Be careful not to break it!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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