Basque Cake
Ingredients
- 200 gWheat flour (sifted)
- 116.7 gUnsalted butter (softened)
- 100 gWhite sugar
- 2.7 pcEgg (separated (need 1 whole and 3 yolks))
- 166.7 mlWhole milk
- 1.3 tbspRum
- 0.7 pcVanilla bean (scraped)
- 3.3 gBaking powder
- 0.7 pinchGray sea salt
- 66.7 gCherry jam (extra or classic) (black cherry if possible)
- 33.3 gAlmond powder
Method
A golden, fork-scored crust that cracks under the teeth. Inside, the sweetness of a smooth pastry cream meets the intensity of black cherry.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature in a dry place for 2 to 3 days. Avoid the fridge as it softens the crust.
