Basque Cake

(3 pieces Ø 14 cm

or 1 piece Ø 24 cm)

Batter cake

  • 210 g softened butter

  • 150g caster sugar

  • 100 g almond powder extra fine

  • 50 g of egg

  • 285 g of flour T65

  • salt QS

Pastry cream

  • 380 g whole milk

  • 2 whole eggs

  • 70 g of powdered sugar

  • 35 g of cream powder

  • 50 g rum

  • QS flavor bitter almond

Make batter Basque cake

In a mixing bowl, place the butter, sugar and almond powder and work with a sheet at low speed. Stir the egg. When the mixture is homogeneous, add the flour and salt without overworking the batter.

Divide batter into required number of pieces, film and place in the fridge.

Make pastry cream

In a saucepan, bring the milk to be heated. In a bowl, blanch eggs with sugar and cream powder.

When the milk comes to a boil, pour over the egg and mix well. Remove from heat and put in pan and turn the set to cook on low heat. When boiling, cook 1 minute, stirring constantly.

Off the heat, add the rum and bitter almond.

Rid and cool to 20-25 ° C.

When the pastry comes below 25 ° C, rework and put in the pocket.

Bake the Basque cake

On a lightly floured surface, roll the batter to 4 mm thick. Sting. Cut two discs the size of your circle and place a disc on a first plate + baking paper. With the batter scraps, make a regular pudding and place it in pie around edge. Top with pastry cream. Moisten the edge of the pudding using a brush, then lay the second discdo. Brown 2 times. Realize the decor with a fork. .

Bake 45 min at 180 ° C.