Basque Cake

A golden, fork-scored crust that cracks under the teeth. Inside, the sweetness of a smooth pastry cream meets the intensity of black cherry.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 670
• Protein: 12 g
• Carbs: 76 g
• Fat: 34 g

Ingredients

• 200 g Wheat flour ( sifted )
• 116.7 g Minimum butter sweet ( softened )
• 100 g White sugar
• 2.7 piece Egg ( separated (need 1 whole and 3 yolks) )
• 166.7 ml Whole milk
• 1.3 tbsp Rum
• 0.7 piece Vanilla bean ( scraped )
• 3.3 g Baking powder
• 0.7 pinch Gray sea salt
• 66.7 g Cherry jam (extra or classic) ( black cherry if possible )
• 33.3 g Almond powder

Instructions

1. Preparing the shortcrust dough

   Work the softened butter with the white sugar and grey sea salt. Once smooth, add one whole egg and one yolk. Incorporate the wheat flour, baking powder, and almond flour without over-kneading to maintain the crumbly texture.

2. Resting the dough

   Divide the dough into two portions (one third and two thirds). Wrap them and chill. The dough must be very cold to be rolled out cleanly without sticking.

3. Making the cream

   Heat the whole milk with the split vanilla bean. Whisk two egg yolks with sugar until pale, then add a little flour. Pour in the hot milk, then return to the heat. Whisk until the cream thickens and coats the spoon. Stir in the rum off the heat.

4. Assembling the cake

   Roll out the larger dough portion and line a buttered tin. Spread a layer of cherry jam on the bottom, then cover with the cold pastry cream. Close with the second dough disc, sealing the edges with a bit of water.

5. Glazing and baking

   Brush the surface with egg yolk. Draw a diamond pattern with a fork. Bake at 180°C. The cake is ready when the crust is deep mahogany and the scent of baked butter fills the kitchen.

Chef's tips

• Do not overwork the dough once the flour is added, otherwise it will become elastic instead of remaining crumbly.
• Let the cake cool completely before removing from the tin; the cream must set so it doesn't run when sliced.

Storage

Store at room temperature in a dry place for 2 to 3 days. Avoid the fridge as it softens the crust.