Medium

unit

Whole milk

Salt

pinch

Soft butter

Egg (yellow)

Flour

White sugar

Baking powder

Vanilla sugar

Cornstarch/Maizena

Basque cake

<p>Keep 2 egg yolks aside for gilding</p>

<h5>30 min</h5><p>Prepare the custard with 4 egg yolks, 66 g powdered sugar, 330 ml whole milk and 25 g cornstarch, proceed as explained here.</p><p>When the custard is cooked, add 2 tablespoons of rum, mix well and cover.</p><p>Put aside in the refrigerator.</p>

<h5>5 min</h5><p>In the bowl of a mixer, pour 300 g flour, 120 g butter, 190 g powdered sugar, 10 g Vanilla Sugar, 2 eggs, 10 g baking powder and ½ teaspoon fine salt.</p>

<h5>5 min</h5><p>Start the mixer, and stop kneading as soon as the mixture is smooth.</p>

<h5>2 min</h5><p>Weigh the resulting dough, and divide it into two pieces of 1/4 (small piece) and 3/4 (large piece) of the total.</p>

<h5>14 min</h5><p>Spread the small piece between 2 sheets of baking paper into a circle the size of your pan.</p><p>It must be done between 2 sheets of baking paper, as the dough is very soft and crumbly</p>

<h5>1 hour</h5><p>Then roll out the large piece of dough, still between 2 sheets of baking paper into a circle a little larger (about 2 or 3 cm) than the diameter of your pan.</p><p>Place the two circles, in their papers, on a baking sheet, and place in the fridge for at least 1 hour, see overnight.</p>

<h5>3 min</h5><p>After this time, the dough has hardened and becomes easier to handle.</p><p>Take the large piece out of the fridge, carefully remove the paper sheets and place the circle of dough in the bottom of your pan.</p><p>Heat your oven to 180°C (360°F).</p>

<h5>4 min</h5><p>Fill the pastry with rum custard in an even layer and fold the pastry edges toward the center.</p>

<h5>2 min</h5><p>Take the small piece of dough out of the fridge, carefully remove the paper sheets and place it in the pan, on top to make a lid with the large piece and the custard.</p>

<h5>3 min</h5><p>Eventually streak the top with a fork to make a small decoration (in this case, press well or the design will disappear when baking).</p>

<h5>40 min</h5><p>Bake for 40 minutes.</p><p>Drink cold preferably, the Basque cake can very well wait a day or two, it will only get better.</p>

Medium

150 min

Breakfast

French

Teatime

Birthday

Servings

1

Nutrition

/ per serving

Directions

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