Basque Cake

Time	Servings	Difficulty
01:05	4	Medium

Introduction

To share

I had the chance to discover the Basque cake directly in Hendaye, where I often went at one time for professional reasons. It’s an irresistible cake made with sweet pastry underneath and on top, a device that comes close to super-fragrant flan inside, and sometimes with black cherry jam on top. In the bakeries of Hendaye at that time, we had the choice with or without cherry jam. This dessert is a pure delicacy, crunchy, melting and frankly addictive.

The extra thing:

This recipe can be made without a robot for the sweet dough, it just takes a little longer. In this case, the devices are worked with a rubber spatula.
Add 70 or 80g of black cherry jam (or morello cherries work well too) in the center of the cake.
I made individual ones but it is possible to make a large one (with a circle of about 20cm in diameter).

Ingredients

	Sweet dough
	90g butter pommade
	65 g sugar
	1 egg
	165 g flour
	1 pinch salt
	1 orange pour le zeste
	1 lemon pour le zeste
	45g ground almonds
	Blank device
	3 egg yolk
	40 g sugar
	20g cornstarch
	25 cl milk
	3 cl rum ou d’eau de fleur d’oranger
	Gilding
	1 egg

Instructions

1	The sweet pastry Pour into the bowl of a food processor: the sugar, the ground almonds, the butter and the orange and lemon zest. Mix at medium speed with the leaf to obtain a homogeneous mixture.
2	In a bowl, break the egg and beat it lightly like an omelet with a fork. Pour the beaten egg into the mixer bowl and mix at medium speed for a few seconds.
3	Then add the flour and salt and mix to obtain a homogeneous mixture which can still be a little creamy. Form a ball, wrap in film and set aside in the refrigerator for 120 to 180 minutes.
4	Prepare the flan maker In a salad bowl, pour the egg yolks with the sugar and cornstarch and blanch with a mixer. Boil the milk.
5	When the milk begins to rise, remove from the heat and pour it into the bowl. Mix with a whisk to dissolve the eggs with the hot milk. Then pour the mixture into a saucepan, lower the heat and mix with the whisk.
6	When the mixture is thickened almost like a flan, pour the rum (or orange blossom) mixing with a spatula to incorporate it well. Film in contact and reserve in the refrigerator.
7	Finish the cake Preheat the oven to 180°C. Lightly grease a baking ring and place it on a baking sheet lined with parchment paper. To book. Remove the sweet dough from the refrigerator and separate into 2 equal balls.
8	Flour the work surface and roll out the dough with a rolling pin into 2 discs. Arrange a disk in the circle so as to cover the bottom and the edges of the circle (= darken the dough). Garnish with flan mixture using a pastry bag.
9	Flour the work surface and roll out the 2nd ball of dough with a rolling pin. Arrange the disc of dough on top of the cake and pass the rolling pin over the edges to ensure a clean cut and above all better adhesion between the edges.
10	Brush the top with egg yolk and decorate the top with a fork. Bake for 30 minutes.
11	Let cool on rack. Remove the circle from below to avoid possible rubbing. To serve.