Recipe: Basque Cake step by step with pictures | Handy.Recipes

Basque Cake

Cooked Basque Cake

Nutritional Value

Basque pie is a traditional pastry in the Basque country. It is sold in small bakeries as well as in big supermarkets. It is filled with black cherry jam, the traditional Basque cream, or yolk cream. When in 1994. the producers created the association "Egusquia" to promote "authentic Basque pie," they agreed on the basic principles, but left everyone with a great deal of freedom to follow the recipe. For example, at the amateur competition held as part of the Basque Pie Festival in Cambo in September, the pies presented by amateur chefs differed from one another in the dough, the cream, the confit of whole or pounded cherries. Over the years, the classics were enriched by some very original recipes, one of which I will present today - Basque Cake by Pierre Hermès.

Author of the recipe

Ingredients for Basque Cake:

  • Butter (dough) - 250 g
  • almond flour (dough) - 125 g
  • brown sugar (217 grams in batter, 130 in cream) - 347 g
  • vanilla sugar (batter) - 50 g
  • Chicken egg (dough) - 100 g
  • Salt - 2 g
  • Wheat flour / Flour (312 grams for dough, 25 grams for cream) - 337 g
  • Dough leavening agent (dough) - 3 g
  • semolina (cream) - 35 g
  • Milk (cream) - 500 g
  • Vanilla (pod, cream) - 1 pc
  • lemon peel (cream. From one lemon) - 1 pc
  • Egg yolk (cream) - 2 EA
  • Cream (cream. 11% fat) - 125 g
  • Rum (dark, cream) - 10 g

How to cook Basque pie step by step with photos

Beat the softened butter, salt and sugar with a blender or food processor until fluffy. Add almond flour and vanilla powdered sugar to the mixture.Add 100 grams of eggs. That's 2 medium eggs, a little less. In the photo, I purposely left a little squeeze with extra egg white. That's how much egg white I had left after weighing the necessary amount, 100 grams. I am writing this for those who do not have scales and it would be difficult for them to calculate the necessary weight. One more tip: They usually write the average weight of one egg on the egg carton. Discount the weight of the shells and you can roughly determine how many eggs you need for a particular weight. Stir.

Now it's the turn of the flour. Sift flour and baking powder, add to the dough, and knead briefly, just until the ingredients come together. This is the consistency of the dough - thick, a little viscous.

For the cream: Add semolina, vanilla pod, and lemon zest to the milk and bring to a boil. Lightly whisk the egg yolks with the sugar and flour, add 1/4 part of the milk mixture to the egg yolk mixture, stirring vigorously

When the mass has combined, pour in remaining milk, bring the mixture to a boil and keep on the fire for 2 minutes. Stir in the hot cream and rum Remove from heat, and cool in a water bath, whisking occasionally.

Now, I will tell you how to assemble the pie, and then I will share how I will do it, when I bake this pie again. Butter a cake pan of at least 30 cm in diameter. Divide the dough into two parts. I suggest you make one part, the bottom one, a little bigger than the top. The second, smaller portion will serve as a lid. Place the larger portion of the dough in the mold, forming a rim.

Pour out the cream on the dough. Roll out the second piece of dough between two sheets of paper or clingfilm to the size of the top.

Gently transfer the top of the pastry to the pie and cover with the cream. Brush the pie with egg and make patterns with a fork. Bake at 180-190C for 35-40 minutes. Now for my comments and additions. I had a 20 cm mold, both the dough and the cream were too much, so I decided to make a portioned version in silicone muffin molds. I had enough dough and filling for five. And these particular little cakes turned out much better than the whole cake. Firstly, they were easy to jump out of the molds; secondly, the dough after baking in a big ceramic mold turned out to be very tender and fragile, and broke easily when slicing, whereas the small cakes were ready to serve without any cutting and were dense; and thirdly - I just have a weakness for portioned versions of baking - it's convenient to eat, looks nice. I've baked in the big ceramic tin more than once, no complaints, but the Basque tart stuck to it. I barely managed to cut off one piece nicely for the photo. So, my advice is to either use a silicone mold, or generously sprinkle the oiled surface with semolina or breadcrumbs, or, best of all, portion it out.

Serve the pie completely cooled, or else the filling will spread when sliced

Nutritional Value:

Whole Dish:
6353.1 Calories
110.5 g
356.4 g
733.4 g
324.1 Calories
5.6 g
18.2 g
37.4 g

Salt, Flour, Wheat Flour, Sweet, Eggs, Milk, Brown sugar, Vanilla, Baking powder, Egg Yolk, Baking, Vanilla sugar, Creamy Cereal, Cakes, almond flour, Lemon Candy, Pastry

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