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El Basque cake It is a delight and has a lot of identity for our desserts, this one in particular dates back to the 18th century and was known by the name "Bistochack", with such a strange name given that it has French roots.
Over time it became popular as «Basque cakes», although if we want a truly Basque one, we will have to make do with the real Goxua, spoon dish and served in glasses, made with a mix of classic flavors.
In particular, this dessert is made with a layer that we will knead and it will look like a cookie. We will also a custard cream that we will use as a filling, to create a texture that will make the perfect cake. This recipe previously allowed versions of fruit fillings, which are great versions.
Basque cake with cream
Delicious cake with a crunchy cookie topping and a soft vanilla cream filling.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 410
- Rations: 1
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Pie dough
- 340 g of wheat flour
- 200 g soft butter
- 150 g of sugar
- 7g baking powder
- 2 medium eggs
- 1 pinch of salt
Cream filling
- 500 ml whole milk
- Yolks 4
- 80 g of sugar
- 1 tablespoon vanilla extract
- zest of 1/2 lemon
- 60 g cornstarch
- 1 egg yolk for brushing + two spoons of sugar
Preparation
First we make the cream. In our glass we add: 500 ml of whole milk, the 4 egg yolks, 80 g of sugar, 60 g of sugar, the tablespoon of sugar and the zest of half a lemon. We program it 10 seconds at speed 4,5. Then we program it 9 minutes at 90°, speed 3.
When we have it done, we take it out in a bowl, cover it with plastic wrap and put it in the refrigerator. We reserve.
We clean the glass and make the dough. We add the ingredients: 300 g of wheat flour, 200 g of soft butter, 150 g of sugar, 7 g of baking powder, 2 eggs, a pinch of salt. We program 4 minutes at kneading speed.
We take the dough out of the glass. If it is too soft, we can chill it for half an hour in the refrigerator. Then we place it on a table surface with sprinkled flour. We prepare a 20 cm diameter cake pan with a rolling pin.
We divide the dough into three parts. We set one of them aside and put the other two together. We worked on the largest one, since the idea is to cover the bottom of the lunch box and its walls. If it is too soft and we cannot do it with the roller, we can finally work it with our hand and fingers.
When we have it, we take out the cream and fill it. With the other piece of dough, we roll it out with the rolling pin making a round shape and cover the entire cake. We emphasize closing the edges well.
We heat the oven to 200° with heat up and down. With the help of a spatula we make incisions or transverse lines on the surface of the cake so that it is decorative.
We beat the egg yolk and sprinkle it with sugar. When we have the oven hot we will put it in the middle. We let it bake for 50 minutes. If we notice that the surface is burning too much we can cover it with aluminum foil. Once finished, we let it cool, refrigerate it and serve cold.
