Basque Cake

A traditional dessert from the Basque region of France. (An area that boarders France and Spain. It is a specialty that has a pastry cream and jam encased in a cookie almond crust – a cross between a tart and a cake. I love the buttery flaky crust with its distinctive taste of almonds. This cake never fails to impress guests and make any event more festive. If you decide to throw a mother’s day brunch or if you really want to wow someone special, keep this fantastic cake in mind.

For the dough:

• 2 cups all-purpose flour
• ½ cup ground almonds ( almond meal)
• 1 cup/227 g. /8 oz. butter, chilled
• 1 cup icing sugar (powdered sugar)
• ½ teaspoon almond extract
• 1 teaspoon baking soda
• 1 egg

For the filling:

For the pastry cream:

• 5 egg yolks
• ¾ cup sugar
• 1/3 cup cornstarch
• ½ teaspoon vanilla extract
• 2 cups milk
• 1 tablespoon butter

• 3 tablespoons cherry preserves

Directions:

For the filling:

1. In a bowl whisk the egg yolks and sugar to fully incorporate. Add the cornstarch and mix well. Set aside.
2. Pour the milk in a heavy saucepan, add the vanilla and bring just to a boil.
3. Add the egg yolk mixture to the milk and whisk constantly over medium heat.
4. Continue whisking until the mixture thickens well. Remove from the heat and stir in the butter. Place a piece of wax paper on top to prevent a skin from forming. Set aside.

For the dough:

1. Sift the flour, ground almonds and baking soda in a bowl. Divide the butter into small pieces and add it to the flour.
2. Add the icing sugar, egg, almond extractand vanilla.
3. Using your fingertips, knead the mixture until you end up with a dough. Refrigerate for 30 minutes

To assemble:

1. Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.
2. Butter a 24 cm/9.5 inches round springform pan.
3. Divide the dough into two equal parts.
4. Place a large sheet of wax paper on a countertop and put one of the dough in the center of the sheet. Cover with another piece of wax paper. Roll the dough about a circle 26 cm/10 inches in diameter.
5. Peel off the top paper.
6. Use the lower sheet to help you transfer the dough and invert it over the spring form pan. Trim any excess dough.
7. Evenly spread the cherry preserves over the dough in the springform pan.
8. Spread the pastry cream evenly over the cherry preserves.
9. Roll the second piece of dough between two pieces of wax paper to a 24 cm circle. (As you did with the first dough).
10. Invert over the springform pan and trim any excess dough, and press the top and edges to seal.
11. Use the tines of a fork to make criss-cross marks on top of the dough.
12. Bake the cake for about 40-45 minutes, or until the top is golden and brown. Set aside to cool down.

Note 1: The cake tastes best at room temperature once totally cooled.

Note 2: The pastry cream can be prepared a day ahead and stored in the refrigerator.

If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine