Nestled in the northern region of Spain and southern France, the Basque is renowned for its rich cultural heritage and culinary prowess. Among its many gastronomic treasures, the Basque Cake stands out as a delightful treat that encapsulates the essence of the region's cuisine.
This unique dessert, known as "Gâteau Basque" in French and "Etxeko Biskotxa" in Basque, is a sublime blend of tender pastry and luscious fillings, creating a symphony of flavors and textures that has captured the hearts and palates of people around the world.
The Basque Cake is a true testament to the melding of cultures that defines the Basque region. It reflects the historical influences of both Spain and France while still maintaining its distinct Basque identity. Traditionally, the cake comes in two variations: one filled with a velvety smooth pastry cream and the other with a fruity black cherry preserve. The pastry is a marvel of simplicity, crafted from ingredients like flour, butter, sugar, and eggs. Yet, the filling transforms this unassuming pastry into a culinary masterpiece.
Ingredients:
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
A teaspoon of vanilla extract
1/2 teaspoon baking powder
A pinch of salt
1 1/4 cups whole milk
1/4 cup cornstarch
1/2 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
Confectioners' sugar (for dusting)
Preparing the Pastry Dough:
1. Combine the softened butter and granulated sugar and mix. Cream them together until the mixture is light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Whisk the flour, baking powder, and salt in another bowl.
4. Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
5. Divide the dough into two portions, flatten them into discs, and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour.
Making the Pastry Cream Filling:
1. In a saucepan, heat the milk until it's steaming but not boiling.
2. Whisk the egg yolks, sugar, and cornstarch until the mixture is pale and smooth.
3. Gradually pour the steaming milk into the egg mixture while continuously whisking to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency.
5. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (directly touching the surface to prevent skin from forming), and let it cool completely.
Assembling and Baking:
1. Preheat the oven to 350°F (175°C).
2. Roll out one portion of the chilled dough to fit the bottom and sides of a tart pan. Press it gently into the pan.
3. Spread the cooled pastry cream evenly over the dough in the pan.
4. Roll out the second portion of the dough and place it on top of the pastry cream. Seal the edges by pressing them together.
5. Using a cutter to make a decorative pattern on the top crust.
6. Bake in the preheated oven for 30-40 minutes, or until the cake is golden brown.
7. Once baked, remove from the oven and let it cool before dusting with confectioners' sugar.
The Basque Cake is best enjoyed at room temperature. Its crisp yet tender pastry encases the sumptuous pastry cream filling, creating a contrast that delights the palate with every bite. As you savor this exquisite dessert, you'll be transported to the picturesque landscapes and rich culinary traditions of the Basque Country. Whether served as a sweet finale to a meal or enjoyed with a cup of coffee, the Basque Cake is a celebration of flavors and heritage that leaves a lasting impression.
