- 60 minutes
- For 10 people
- 1.3 € / person
- 315kcal per 100g.
How to make Basque cake . Today I am going to prepare a sweet recipe that causes a furor at home, the Basque cake.
This recipe was given to me by a good friend who, like a good Basque, knows the gastronomy of the area perfectly. At home, her grandmother prepares it a lot, she is an expert and she has given us her recipe, an honor.
The Basque cake or Euskal pastela is a typical dessert in the Basque Country, although it comes from the French Basque Country, with clear influence of French cuisine, in France they call Gâteau Basque . It is a bit laborious recipe but I assure you that it is worth it, once you try it it will become one of your favorite desserts.
The origin of this cake, back in the 14th century, is found in the Basque-French Lapurdi region. Then, its elaboration was far from what we know today. Its filling, based on fruits such as fig or black cherry, has evolved towards what today’s pastry chefs offer us. The roots of this dessert are so important that we can even find a museum where a historical tour of Basque gastronomy is made, especially about this typical dessert. Having an important position among the Basque pastries, competing between
Originally it was made only with flours, then it began to be filled with fruits (usually with cherries or cherry jam ) and later it was filled with pastry cream .
Currently we find Basque cake filled with many types of creams, fruit, almonds, liqueurs, … even chocolate. I present you the most classic and traditional recipe, juicy on the inside and crispy on the outside, a delight that you can not stop trying.
Preparation of the traditional Basque cake dough
- We take the butter out of the fridge about 15 minutes before starting to cook, so that it remains tender and easily manageable (ointment).
- We start preparing the dough, I assure you that it is very easy to prepare, but when it is stretched with the rolling pin, it may stick a little.
- To avoid this, spread flour on the surface where you are going to work and a little more on the dumpling itself. This way it will be a little more consistent and will make your job easier.
- In a large and deep container we put the eggs, the yolk and the sugar.
- Beat with the mixer until all the ingredients are well integrated.
- Add the butter, previously cut into tacos. We beat vigorously until we have a cream.
- We sift the flour and yeast and add it to the previous cream. Mix and knead until you get a homogeneous paste. We make a ball, wrap it in transparent film and leave it for at least an hour in the fridge so that it hardens.
How to make the filling. Preparation of the pastry cream
- While we are preparing the pastry cream . We put a small saucepan with a little more than half of the indicated milk (250 or 300 ml), the rest we reserve.
- Add the cinnamon stick and put it to heat over medium heat. In a deep container we put the sugar, the corn flour and pour the reserved milk. Mix well with the rods.
- Next we pour the rum, add the 3 egg yolks, the whole egg and, with a saucepan, take a little of the hot milk and add it too. We mix.
- Add the mixture to the hot milk casserole and stir vigorously until it thickens. We do not stop stirring to avoid lumps. When it is ready, we remove it from the heat, remove the cinnamon stick and let it cool (warm we are worth
- The pastry cream does not have much mystery, but you have to pay attention so that there are no lumps. It must be smooth so that it can be appreciated properly. In the previous video you have all the tips to make it perfect for you, do not hesitate to visit it.
- If you have ever prepared it, you will see that each teacher has his booklet. Some add vanilla, liqueur, cinnamon powder, etc. I am going to prepare it just as this family of Basque experts have indicated.
- Although I usually add a little sugar to it, I must admit that I like it as much or more with the recipe that my friend has given me.
Baking and final presentation of the Basque cake
- We preheat the oven to 200º C, with heat up and down. We grease the mold that we are going to use, with a little butter.
- We take the dough out of the fridge and we have a smooth surface covered in flour to make it easier for us to handle the dough. We break the dough into two pieces.
- We extend the first piece, smooth it with the roller and put it forming the base and letting the edges protrude to then join with the top. If the dough sticks to you, you can add a little flour to facilitate kneading.
- We add the pastry cream on the dough. I have not put all that has come out, because it seemed excessive, but if you like it a lot you can add it, that’s what it’s made for.
- We smooth the second piece of dough with the rolling pin and put it on the pastry cream, joining the top edges with the base dough.
- Beat the egg yolk and paint the top of the cake. We put the cake in the oven and leave it for about 20 minutes or until the top is golden. We take it out and let it cool before unmolding.
- We finish by sprinkling some icing sugar. We split into individual pieces and to the table to enjoy.
I can only recommend strongly that you prepare this sweet, because I can guarantee that it will surprise you very pleasantly. One of the most famous desserts of the Basque Country along the rice cakes , the Carolinas, the pantxineta and buns butter Bilbao.
Be sure to enjoy all the yummy sweets in our dessert recipes. You can see all the photos of the step by step in the next album.