300 grams of wheat flour type 55
150 grams of very good quality
unsalted butter 150 grams of powdered
sugar 60 grams of ground almonds
2 egg
yolks 1 whole
egg 5 grams of baking powder
1 pinch of fine
salt 2 tablespoons of agricultural
amber rum 25 centiliters of whole
milk 60 grams of caster sugar (for the cream)
2 egg yolks (for the cream)
25 grams of cornstarch
1 bourbon
vanilla pod 1 egg yolk for the egg wash
Utensils
, stand mixer,
20 cm diameter
pastry ring Preparation
Step 1
Let’s start with the heart of the cake: the custard . It must be completely cold for editing, that’s a golden rule. In a saucepan, pour the milk. Split the vanilla bean in half lengthwise, scrape out the precious black seeds with the tip of a knife and add them to the milk, as well as the bean itself. Bring everything to a simmer over medium heat. As soon as the first bubbles appear, turn off the heat, cover and let it infuse for at least fifteen minutes. This infusion time is crucial for the vanilla to deliver all its aromas.
Step 2
Meanwhile, in a mixing bowl, whisk the two egg yolks vigorously with the sixty grams of sugar until the mixture whitens and becomes foamy. This is the bleaching stage. Then stir in the sifted cornstarch to avoid lumps. Remove the vanilla bean from the milk and then pour half of the hot milk over the egg-sugar mixture while whisking constantly. This technique, called relaxation, avoids a thermal shock that would cook the eggs. Pour everything back into the saucepan with the rest of the milk.
Step 3
Cook the cream over medium heat, stirring constantly with your whisk, insisting on the corners of the pan. The cream will gradually thicken. Continue cooking for one minute after the first boil to cook the starch thoroughly. Remove from the heat, add a tablespoon of rum and stir to combine. Immediately pour the cream onto a baking sheet or a large dish, cover it with cling film (the plastic film should touch the entire surface of the cream) to prevent skin from forming, and place it in the refrigerator until completely cool.
Step 4
Now let’s move on to the shortcrust pastry. In the bowl of your food processor fitted with the sheet (or in a large bowl), work the soft butter, known as ointment, with the sugar until you get a creamy and homogeneous texture. Add the two egg yolks, the whole egg and the remaining tablespoon of rum. Mix well. In another bowl, mix the flour, ground almonds, baking powder and a pinch of salt. Incorporate this dry mixture into the previous preparation in one go and mix just enough so that the dough blends. It should not be worked too much at the risk of making it elastic.
Step 5
Place the dough on your lightly floured work surface. Quickly crush it once or twice with the palm of your hand, this is called milling the dough, to make it homogeneous. Form a flattened ball, wrap it in cling film and let it rest in the fridge for at least an hour. This rest is essential for the butter to harden and the dough to be easier to spread.Provisions
Step 6
Preheat your oven to 180°C (gas mark 6). Generously butter your baking ring and place it on a baking sheet lined with baking paper. Remove the dough from the refrigerator and divide it into two parts: two-thirds for the bottom and one-third for the lid. Spread the largest part to a thickness of about five millimeters and line your circle: gently place the dough inside, bringing it up well around the edges. Prick the bottom with a fork.
Step 7
Take the custard out of the fridge and whip it for a few moments to loosen it up and make it smooth. Fill the tart shell with this cream, spreading it evenly. Roll out the remaining third of the dough to form a circle sized disk. Lightly moisten the edges of the bottom dough with a little water, then place the lid on top. Seal the edges well, pressing down with your fingers so that the cake is perfectly airtight.
Step 8
In a small bowl, dilute the last egg yolk with a drop of water. Using a brush, brown the entire surface of the cake. Then draw the traditional patterns (crosses or the Basque cross) with the teeth of a fork, taking care not to pierce the dough. Bake for about forty to forty-five minutes. The cake should be evenly browned. Let it cool before carefully removing the circle, then let it cool completely on a wire rack before enjoying.
My chef’s tip
cool, don’t give in to temptation! Wrap it in cling film and let it sit at room temperature for at least twelve hours, if not twenty-four hours. The aromas of the dough and cream will have time to blend harmoniously, the texture of the dough will soften slightly and your Basque cake will be all the better.
The ideal drink to accompany the Basque
cake To stay in the tradition, serve your Basque cake with a glass of raw Basque cider, the Sagarno, whose slight acidity will contrast pleasantly with the richness of the dessert. Lovers of sweet wines can turn to a sweet Jurançon or a late harvest white Irouléguy, whose notes of candied fruit will go wonderfully with vanilla and almond. Finally, for a simpler gourmet break, a freshly ground black coffee will be a perfect companion.Provisions
The Basque cake, or Euskal Bixkotxa, was born in the nineteenth century in the province of Labourd. If the version filled with Itxassou black cherry jam is the oldest, it is in Cambo-les-Bains that the more delicate pastry cream version was born and has conquered its letters of nobility. Today, the association that promotes quality Basque cake, Eguzkia (sun in Basque), works to protect the authentic recipe and its know-how. The real Basque cake can be recognised by its almond shortcrust pastry and the Basque cross, the lauburu, sometimes drawn on its lid, a symbol of luck and prosperity.
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