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Basque Cake

Basque Cake, a beloved dessert originating from the Basque Country in France and Spain, is a culinary treasure with a rich history. This delectable treat features a dual-layered, buttery pastry filled with either luscious almond cream or cherry preserves, boasting a characteristic crosshatch pattern on top. Adored for generations, Basque Cake is a symbol of tradition and celebration in the region, embodying the unique fusion of French and Spanish culinary influences that define the Basque culture.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Basque
Servings 4 people
Calories 357 kcal

Equipment

  • 1 Bowl
  • 1 Cake pan
  • 1 Fork
  • Oven

Ingredients
  

For the Pastry Dough

  • 220 grams all-purpose flour
  • 1 tsp baking powder
  • 1/4 tbsp salt
  • 225 grams butter unsalted
  • 200 grams sugar
  • 2 egg yolks large
  • 1 tsp vanilla extract

For the Almond Cream Filling

  • 100 grams ground almonds
  • 100 grams sugar
  • 60 grams butter unsalted
  • 1 egg
  • 1 tsp almond extract
  • 1 tsp rum or brandy (optional)

Instructions
 

Prepare the Pastry Dough:

  • In a mixing bowl, sift together the flour, baking powder, and salt.
  • In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the egg yolks and vanilla extract to the butter-sugar mixture and mix until well combined.
  • Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together. Do not overmix.

Form the Dough:

  • Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes to firm it up.

Make the Almond Cream Filling:

  • In a separate bowl, mix together the ground almonds, granulated sugar, softened butter, egg, almond extract, and rum (if using). The filling should have a creamy consistency.

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

Assemble the Cake:

  • Take one portion of the dough from the refrigerator and roll it out to fit an 8-inch (20 cm) tart pan or cake pan. The dough should cover both the bottom and sides of the pan.
  • Spread the almond cream filling evenly over the dough in the pan.

Top with Second Layer of Dough:

  • Roll out the second portion of dough to form a top layer for the cake. You can create a lattice pattern or use a fork to make a decorative pattern on top.

Bake:

  • Place the assembled cake in the preheated oven and bake for approximately 35-45 minutes, or until the cake is golden brown and the filling is set.

Cool and Serve:

  • Allow the Basque Cake to cool in the pan for a while, then transfer it to a wire rack to cool completely.
  • Once cooled, slice and serve. It's delicious served at room temperature.

Notes

  • BUDGET: medium
  • DIFFICULTY: medium