Basque cake

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Fluted tart mould

28 cm removable bottom

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1. Biscuit Dough

   • 320 g plain flour
   • 250 g butter
   • 200 g vanilla sugar or white sugar
   • 80 g ground almonds
   • 50 g whole egg (1)
   • 15 g egg yolks (1)
   • 8 g baking powder
   • 2 g salt

   • In the bowl of a stand mixer, add the flour, cold butter cut into small cubes, sugar, ground almonds, baking powder and salt.
   • Mix on medium-low speed until all the ingredients are combined and there are no visible pieces of butter. The texture should resemble fine crumbs, similar to crushed biscuits.
   • Then add the egg and the yolk, mixing only until incorporated.
   • Shape into a ball and divide into two parts: one larger portion of 525 g and one smaller portion of 400 g.
   • Place each portion between two sheets of baking paper and roll out to a thickness of about 4–5 mm.
   • Next, chill the dough in the fridge for about 30 minutes until firm.

2. Vanilla Pastry Cream

   • 750 g whole milk
   • 100 g egg yolks (6)
   • 100 g vanilla sugar or white sugar
   • 50 g cornflour
   • 50 g butter
   • 5 g vanilla

   • In a saucepan, heat the milk together with the vanilla over medium heat until it comes to the boil.
   • Meanwhile, in a bowl, whisk together the cornflour, egg yolks and sugar until smooth and lump-free.
   • When the milk comes to the boil, pour it in a thin stream over the yolk mixture, whisking constantly to combine. Return the mixture to the saucepan and cook over medium heat until it thickens.
   • Once thickened, remove from the heat, add the butter and mix well.
   • Pour the pastry cream into a container, place cling film in direct contact with the surface and allow to cool completely. Keep in the fridge until needed.

3. Cherry Confiture

   • 400 g black cherries
   • 30 g vanilla sugar or white sugar
   • 3 g pectin

   • Wash the cherries and remove the stalks and stones.
   • In a saucepan, cook the cherries with a splash of water over medium heat for about 10 minutes, until softened and releasing their juices.
   • Blend the cherries with a hand blender and return to the heat.
   • Next, mix the sugar and pectin thoroughly in a glass and add to the cherry purée.
   • Whisk well to ensure the sugar and pectin are evenly distributed, and cook for a further 1–2 minutes.
   • Transfer to a container and leave to cool at room temperature.

4. Assembly

   • 30 g egg yolk (2 pcs)

   • Remove the two biscuit layers from the fridge, peel off the baking paper and cut the larger one into a circle of 32 cm diameter and the smaller one into a circle of 28 cm diameter.
   • Place the larger circle into a buttered 28 cm cake tin and press gently with your fingers to fit.
   • Spread the cherry confiture over the biscuit base using a spatula.
   • Add the cooled pastry cream on top and spread it evenly with a spatula.
   • Place the smaller biscuit disc on top and seal the edges with gentle pressure.
   • Brush the top with beaten egg yolk. Chill for about 20 minutes in the fridge to firm up, then brush again with more yolk.
   • Finally, using a fork, score lines from top to bottom about 4 cm apart, then repeat this step twice more, turning the cake 60º each time.
   • Bake with top and bottom heat at 180 ºC for 50 minutes.
   • Allow to cool and store in a cool, dry place.

Discover the history of Basque cake.