Basque cake is a type of pastry with a cream crust, an irresistible bite. Traditionally it was also filled with a layer of red fruits, although today we present the most famous version, the one filled only with cream.
One of the important points when making this Basque cake is to work with the butter very cold, to have a good dough and that when baking it is thin and tasty.
prescription information
- Preparation time: 30 minutes
- cooking time: 50 minutes
- total time: 1 hour and 20 minutes (plus 1 hour of dough rest)
- portions: 8
- Category: candy store
- type of cuisine: Basque
- Calories per serving (kcal): 313
Basque cake ingredients for 8 people
For the cream:
- 200 g whole milk
- 50 g of whipped cream
- 20 g corn flour (Maizena type)
- 30 g of white sugar
- 2 eggs M
- Zest of 1 lemon
- Half a teaspoon of vanilla paste
For the mass:
- 175 grams of wheat flour
- 60 g of white sugar
- 100 g cold butter cut into cubes
- 1 egg M
- 1 pinch of salt
- 1 beaten egg for brushing
Necessary utensils
- Detachable mold 15 cm in diameter
How to make Basque cake
We will start by preparing the cream for the filling. To do this, put 200 grams of whole milk, 50 grams of whipped cream, 20 grams of corn flour, 30 grams of white sugar, 2 M eggs, the zest of 1 lemon and half a teaspoon of vanilla. in pasta in a pot and mix well.
Let it simmer over medium heat, stirring with a whisk until it thickens. Remove from heat and place in a container covered with cling film. Keep it at room temperature until you fill the cake.
To prepare the dough, put 175 grams of wheat flour, 60 grams of white sugar, 100 grams of cold butter, egg M and a pinch of salt into the mixing bowl.
Beat with the shovel attachment or by hand, just enough so that the dough is incorporated and there are no dry flour residues. We don’t want to overheat the dough.
Make a ball with the dough and flatten it a little. Cover with cling film and refrigerate for 30 minutes in the fridge or 10 minutes in the freezer.
When the dough has cooled, stretch it to a thickness of about 5 mm.
With the help of the base of the detachable form we will cut two circles, which will serve as the base and cover of the cake.
We put the base on the bottom of the detachable form.
With the rest of the dough, make a ball again and cover it with cling film. The part that will be the cover of the cake is also covered with transparent film. Put everything in the fridge for another 30 minutes or in the freezer for 10 minutes.
Roll out the remaining ball of dough to a thickness of about 5 mm and cut two strips 25 cm long and 4 cm high. With these strips we will cover the sides of the form.
Place the two strips of dough on the sides of the form.
Seal the base of the mold with the bottom of the sides of the dough with the help of your fingers.
When we have the sealed base, fill with the cream, which will have already cooled.
Place the cake cover on top of the cream.
Close the top edges and refrigerate again for 30 minutes in the fridge or 10 minutes in the freezer. Meanwhile, preheat the oven to 180ºC with preheating up and down.
After the cooling time has passed, we take the dessert out of the refrigerator and with the help of a fork we make the traditional rhombuses of this cake on its surface.
Brush the surface with a beaten egg and then bake the cake for 50 minutes.
Once baked, remove the Basque cake from the oven and let it cool completely on a wire rack before eating.
Easy preparation overview
- Put all the ingredients for the cream in a saucepan and mix well.
- Cook over medium heat until thickened and set aside.
- Put the ingredients for the dough in a bowl
- Knead until incorporated
- Make a ball and refrigerate for 30 minutes
- Roll out the dough to a thickness of 5 mm
- Cut two circles, for the base and the cover
- We put the base in the form
- Put the rest of the dough and the lid in the fridge
- Stretch the rest of the dough to form two strips for the edges
- We put the strips on the sides
- Seal the edges
- Fill with cream
- Place the top of the cake batter
- Seal and put in the fridge for 30 minutes and in the meantime preheat the oven to 180 ºC to warm up or down
- Draw some rhombuses with a fork on the surface
- Brush with beaten egg and bake for 50 minutes.
- Cool completely before unmolding