Basque Cake Recipe with Black Cherry Jam and Cream
If you’ve never eaten, it’s time … it’s so good! A shortbread cake with black cherry jam from Itxassou or pastry cream.
For 6 people
For the cake
Vanilla pod (s): 1 piece (s)
Wheat flour: 300 g
Sweet butter: 350 g
Sugar powder: 200 g
Fine salt: 3 g
Egg (s): 1 piece (s)
Yellow (s) of egg (s): 3 piece (s)
egg (s) for gilding: 1 piece (s)
For the cream
1/2 skimmed milk: 25 cl
Egg (s): 2 piece (s)
Sugar powder: 60 g
Wheat flour: 30 g
For the rest of the recipe
Black cherry jam: 200 g
DESCRIPTION OF THE RECIPE
1. FOR CREAM:
Make the pastry cream: put the milk to boil, whiten the eggs and the sugar, add the flour and the boiling milk. Return to the saucepan and cook for 3 minutes from boiling. Reserve and cool.
2. FOR THE CAKE:
Whisk an egg yolk with a little water to make the gilding. Preheat the oven to 180 ° C.
In a salad bowl, mix the ointment butter, sugar and salt. Add the egg, yolks and seeds of the vanilla bean. Mix well and finish with the flour to obtain a creamy paste.
Put everything in a pastry bag (it’s more practical than the spoon), and arrange the dough in the bottom of a mold beforehand buttered and floured, making a spiral, from the center outwards, which will fill 2/3 of the mold. Cover with jam or cream, then cover with another spiral of dough to the edge of the mold. Reserve 15 minutes in the fridge, then put the gilding with a brush. Using a fork, criss-cross the top of the cake and cook for 30 to 40 minutes in the oven. To unmold, wait until it is cold.
“In order to make a Basque cake for children, you can garnish it with chocolate spread …”