Basque Cake with Pastry Cream

Name: Basque Cake with Pastry Cream
Yield: Serves 6 to 8 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour (about 220 grams); 3/4 cup unsalted butter, softened (about 175 grams); 3/4 cup sugar (about 150 grams); 3/4 cup almond flour (about 80 grams); 1 large egg plus 2 yolks; 1 teaspoon baking powder; 1 lemon; Pinch salt; 1 cup whole milk (about 240 ml); 2 egg yolks; 1/3 cup all-purpose flour (about 50 grams); 1/4 cup sugar (about 50 grams); 1 packet vanilla sugar (or 2 teaspoons vanilla extract); 1 tablespoon rum

Zypoff @cook_Zypoff

Paris 15

This round, golden cake, called "etxeko bixkotxa" in Basque, is made of a crisp biscuit filled with pastry cream, black cherry jam, or almond cream. Basque cake is a rustic, family-style pastry traditional to the Basque Country. It’s truly delicious!

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Ingredients

Serves 6 to 8 servings

For the dough
1 3/4 cupsall-purpose flour (about 220 grams)
3/4 cupunsalted butter, softened (about 175 grams)
3/4 cupsugar (about 150 grams)
3/4 cupalmond flour (about 80 grams)
1large egg plus 2 yolks
1 teaspoonbaking powder
1lemon
Pinchsalt
For the cream
1 cupwhole milk (about 240 ml)
2egg yolks
1/3 cupall-purpose flour (about 50 grams)
1/4 cupsugar (about 50 grams)
1 packetvanilla sugar (or 2 teaspoons vanilla extract)
1 tablespoonrum

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Steps

1

In a stand mixer, mix the softened butter and sugar together.
2

Add the whole egg and 1 yolk, the almond flour, and the grated zest of the lemon.
3

Mix in the flour, baking powder, and salt, then knead until the dough forms a ball.
4

Wrap the dough in plastic wrap, flatten it slightly, and chill in the refrigerator for 2 hours.
5

To make the cream: Beat together the sugar, vanilla sugar, and egg yolks. Mix in the flour, then pour in the hot milk while stirring.
6

Transfer to a saucepan and cook over medium heat for 5 minutes, stirring constantly, until thickened. Add the rum for flavor.
7

Divide the dough into 2 pieces, one slightly smaller than the other, and roll each into a circle.
8

Place the larger piece in a 9-inch (23 cm) tart pan. Fill with the pastry cream.
9

Cover with the remaining dough circle. Moisten the edges and pinch them to seal.
10

Brush the top of the cake with the last egg yolk and score with a fork.
11

Bake for about 40 minutes in a preheated oven at 350°F (180°C).
12

Let the cake rest for at least 8 hours before serving. It will taste even better.