This has got to be one of the best cakes in the whole entire world! With its shortbread like crust filled with pastry cream heaven!!!
I lived on Maui in my early twenty’s and I worked at a little French Basque restaurant named “La Vie en Rose” where I first discovered this amazing cake. I am a sucker for a good pastry cream and I love shortbread so the first time I tried this cake it was heaven on earth. I made it one time when I had my restaurant and haven’t made it until now.
A few years ago I asked my friend Beto if he had tried this cake before because he had spent time in San Sebastian Spain and of coarse he had. I bought the perfect pan for it and had intended on making it then but I never did. It was Beto’s birthday and I asked him what he wanted me to make and he said ” there is always the Basque cake” I though omg this is going to be a challenge due to the fact that I have to make it my own and not just copy a recipe so I researched the s%#& out of it and I pulled it off, everyone loved it even Robby who isn’t a fan of any thing creamy.
I used ground almonds in this one, which makes it a bit denser but it has such a great texture. There are many versions and one is with a black cherry preserve, but I prefer the cream.
Try it with milk, tea or coffee for non-alcoholic drinks. For a wine a nice Muscat Blanc or a sparkly wine such as a Cava, Txakoli or Prosecco.
Recipe: 6 – 8 Servings
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Almond Flour
- 1 Stick Unsalted Butter
- 1/2 Cup Sugar
- 1 Egg
- 1 Egg Yolk
- 1/2 Teaspoon Lemon Zest
- 1 Teaspoon Rum
- 1/2 Teaspoon Salt
- 2 Cups Milk
- 2 Egg Yolks
- 1 Egg
- 1 Tablespoon Butter
- 3 tablespoons Flour
- 1/3 cup + 1 tablespoon Sugar
- 1 Vanilla Bean
- Pinch Salt
- 1 Tablespoon Rum
Instructions: The Pastry
Put butter in freezer 1/2 hour before
In a big bowl mix the flour, sugar & almonds
Take butter out of the freezer and cut it in small cubes on top of the flour mix
. With your hands mix ingredients well leaving little balls of butter
In a bowl beat the eggs, lemon zezt and rum then mix them with the flour mix and mix thoroughly still leaving the little balls of butter
Put mixture on plastic wrap and shape in a rectangle then put it in the fridge.
Refrigerate for at least an hour or put in the freezer for a 1/2 hour
While that’s getting cold start the pastry cream
Instructions: The Cream
First butter a 8 inch round cake pan or pastry dish and put in the freezer
Measure and pore the milk in to a saucepan and slice the vanilla bean on one side open flat and scrape out the seeds in to the milk then bring to a boil
Beat the sugar and eggs then add the rum and stir in the flour
Add the hot milk slowley to the flour and mix then pour back in to the sauce pan and cook over very low heat stirring and remove from the heat when the cream begins to boil
Add the butter and stir
Preheat the oven to 375′F
Cut the dough in 1/3 and a 2/3 piece and place the 1/3 piece back into the freezer
Sprinkle the dough with a little flour and roll out the 2/3 in to a circle of about 10-inch circle (you can roll in between to pieces of parchment paper if you like)
Line the bottom and sides of the baking dish with the dough pressing it on the sides and make as even as you can about 1 inch up the sides
Fill with cooled pastry cream and spread evenly
R oll out the 1/3 of the dough to a bit bigger than 8 inches and carefully drape it over the filling then pinch the edges together to seal in the filling
Make a crisscross pattern on top and brush on egg yolk diluted with a tiny bit of milk or water.
r Bake it for about 30 minutes or until golden brown