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– 2 tablespoons **cornstarch**
– 2 tablespoons **unsalted butter**
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For **Assembly**:
– **Egg wash** (1 beaten egg for brushing)
– **Powdered sugar** (for dusting, optional)
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### 👨🍳 How to Make Traditional Basque Cake:
#### 1. **Make the Pastry Dough**
Start by making the pastry dough. In a large bowl, combine the **flour**, **sugar**, and **salt**. Add the **cold butter** and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Add the **egg** and **vanilla extract** and mix until the dough starts to come together. If the dough is too dry, add a tablespoon or two of **cold water** to bring it all together. Once the dough is formed, divide it into two pieces, wrap them in plastic wrap, and refrigerate for about 30 minutes.
#### 2. **Prepare the Pastry Cream**
While the dough chills, prepare the **pastry cream**. In a medium saucepan, heat the **milk** and **vanilla extract** over medium heat until it starts to simmer.
In a separate bowl, whisk together the **egg yolks**, **sugar**, and **cornstarch** until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard-like consistency. Remove from heat and stir in the **butter** until melted and smooth. Let the pastry cream cool to room temperature.
#### 3. **Roll Out the Dough**
Once the dough has chilled, remove it from the refrigerator. Roll out one piece of dough on a floured surface to fit the bottom of a tart pan or cake pan (about 9 inches in diameter). The dough should be rolled out about 1/4-inch thick. Carefully press the dough into the pan and trim the excess.
#### 4. **Fill the Cake**
Spread the cooled **pastry cream** evenly over the dough in the pan. If you’re using **cherry jam** instead, simply spoon a thin layer of jam over the pastry cream.
Roll out the second piece of dough and place it over the top of the filling, sealing the edges. You can crimp the edges with a fork or fold them over to create a rustic look.
#### 5. **Egg Wash and Bake**
Brush the top of the cake with the **egg wash** (a beaten egg) to give it a golden, shiny finish.
Use a sharp knife to make a small slit or a few decorative cuts on the top crust to allow steam to escape while baking.
Bake the cake at **350°F (175°C)** for about **40-45 minutes**, or until the crust is golden brown. If the top starts to brown too quickly, cover it with aluminum foil to prevent overbaking.
#### 6. **Cool and Serve**
Let the Basque Cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with a little **powdered sugar** if desired for a finishing touch.
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### 🍴 Tips for Perfect Basque Cake
– **Let it cool**: This cake is best enjoyed once it has cooled, as the filling sets and the flavors meld together beautifully.
– **Try different fillings**: While pastry cream and cherry jam are the classic choices, feel free to experiment with other flavors like **chocolate ganache**, **raspberry jam**, or even **almond paste** for a unique twist.
– **Make it ahead**: The Basque Cake can be made a day ahead of time and stored in an airtight container, allowing the flavors to develop even more!
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### 🥂 Final Thoughts
The **Traditional Basque Cake** is a dessert that combines simplicity with sophistication. Whether you’re a seasoned baker or a novice in the kitchen, this cake is sure to impress with its **flaky, buttery pastry** and **creamy, flavorful filling**. It’s perfect for special occasions, gatherings, or simply as a delightful end to a meal.
So, what are you waiting for? Try making this **authentic Basque Cake** today and enjoy a slice of delicious **Basque heritage** in every bite! 🍰🇫🇷
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Happy baking! Don’t forget to share your beautiful Basque Cakes with family and friends — and tag us for a chance to be featured. ✨
