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Basque Cake

Basque Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Erma Germino

Erma Germino

A Basque specialty that has pastry cream encased in a light shortdough pastry.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
  2. Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
  4. Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
  5. Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
  6. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.
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Reviews

Janeway
34

Janeway

1/29/2008

This was great! It's something really different, for once. I tried it exactly as written and everything worked fine, though I may play with the vanilla extract next time (maybe almond instead, just to see). Also, I found it tastes even better after it's been chilled.

ADAGIO
26

ADAGIO

5/23/2004

argh.

ELCID
18

ELCID

7/15/2003

Excellent Cake! I will make it again. Some of the BEST cake out there!

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