This traditional Basque cake is a delightful treat with exquisite flavors of pastry cream and rum. With its golden shortbread crust and distinctive cross-hatch pattern engraved on the surface, it's an authentic culinary journey that will enchant lovers of genuine French pastry.
⏱️95 min
📊Medium
👥8 servings
🍽️Dessert
festivefamily
Ingredients
400 gflour
200 gsoftened butter
150 gsugar
3 pièceseggs
500 mlmilk
3 piècesegg yolk
50 gvanilla sugar
40 gcornstarch
2 cuillerées à soupewhite rum
1 pincéefine salt
1 sachetbaking powder
Instructions
1PREPARE THE SHORTBREAD DOUGH: In a bowl, mix the softened butter with 100 g of sugar until you achieve a pale and homogeneous cream. Incorporate the three whole eggs one at a time, beating well after each addition to ensure the dough is smooth and airy. Gradually pour in the sifted flour mixed with baking powder and salt, folding gently with a spatula without overworking the dough. You should obtain a supple and slightly sticky dough. Wrap the dough in plastic film and refrigerate for at least 30 minutes for easier handling.
2PREPARE THE PASTRY CREAM: Pour the milk into a saucepan and bring it to a simmer over medium heat. Meanwhile, in a bowl, whisk the three egg yolks with the vanilla sugar and the remaining 50 g of sugar until the mixture becomes pale and fluffy, about 3 minutes. Gradually sprinkle the cornstarch over the yolks while continuing to whisk to prevent lumps. Slowly pour the hot milk into this mixture while whisking constantly to temper the yolks and prevent them from cooking. Pour everything into the saucepan and cook over medium-low heat, stirring constantly with a wooden spatula for about 10 minutes, until the cream thickens and lightly coats the back of a spoon. Remove from heat, add the white rum while whisking, then pour the pastry cream into a bowl lined with plastic film in contact to prevent a skin from forming. Let cool completely at room temperature, then refrigerate.
3PREHEAT THE OVEN: Set it to 180°C (350°F) and let it heat for at least 15 minutes. Prepare a 26 cm round cake pan by generously buttering it and dusting it lightly with flour, or by lining the bottom with parchment paper. This will facilitate unmolding the cake once baked.
4ASSEMBLE THE CAKE: Remove the shortbread dough from the refrigerator. Divide it into two portions: one slightly larger for the base and sides, and one smaller for the top. Roll out the first portion between two sheets of parchment paper with a rolling pin to achieve a thickness of 5-6 mm, then transfer it into the pan, pressing well into the corners and edges. Spread the cooled pastry cream over this base, smoothing it with a spatula. Roll out the other portion of dough the same way and gently place it over the cream.
5ENGRAVE THE TRADITIONAL PATTERN: Using a sharp knife or fork, engrave the typical Basque cake pattern: cross-hatches or a regular wavy pattern across the entire surface of the cake. This pattern is very important as it is the signature of an authentic Basque cake. Press lightly so the marks are clearly visible but without pressing too deeply.
6BAKE: Place the pan in the preheated 180°C oven for 45 to 50 minutes, until the surface is well golden (it should have a nice light brown to golden brown color). Toward the end of baking, if the cake browns too quickly, lightly cover it with aluminum foil. To check for doneness, insert a knife into the center of the cake: the cream should be set but still slightly trembling, and the crust should be well baked and golden.
7COOL AND UNMOLD: Remove the cake from the oven and let it rest for 10 minutes in the pan at room temperature so it shrinks slightly and unmolds more easily. Place a cooling rack over the pan, then turn the whole thing over in one swift motion to unmold the cake. Let it cool completely on the rack for at least 2 hours at room temperature. Basque cake is best enjoyed warm or at room temperature, accompanied by a glass of Basque cider or coffee.