Basque Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
-
Pastry
- 1 cup flour
- 1⁄2 cup cornflour
- 1 teaspoon baking powder
- 1⁄4 cup ground almonds
- 1⁄2 cup butter, plus
- 2 tablespoons cold butter, cut into small pieces
- 2⁄3 cup icing sugar
- 1 whole egg
- 2 egg yolks
-
Pastry Cream
- 1⁄4 cup whole milk
- 4 egg yolks
- 2 tablespoons cornstarch
- 1 3⁄4 cups whole milk
- 1⁄3 cup sugar
- 1 vanilla bean, scraped, pod discarded
- 1⁄4 cup ground almonds
-
Sour Cherry Sauce
- 1 cup fruity red wine
- 1⁄4 cup red currant jelly
- 1⁄2 cup sour cherry
- 2 tablespoons honey
- 1 cinnamon stick
- 4 whole cloves
directions
- Pastry: Preheat oven to 350 degrees F.
- Sift together flours and baking powder.
- Stir in ground almonds.
- In a food processor combine flour mixture with cold butter.
- Pulse several times until mixture resembles coarse meal.
- In a small bowl whisk together whole egg, egg yolks and sugar until smooth.
- Add to flour mixture and pulse again until mixture comes together.
- Turn onto a lightly floured surface.
- Divide dough in half.
- Roll out each half into quarter inch thick 10-inch circles.
- Cover with plastic wrap and chill for 30 minutes.
- Pastry Cream: In a medium bowl whisk together first amount of milk, egg yolks and cornstarch until smooth.
- Heat second amount of milk, sugar and vanilla in a heavy bottomed pot.
- When this mixture comes to a boil, slowly pour half of it over the egg yolk mixture while whisking briskly.
- Return mixture back to pot.
- Continue whisking 4 to 5 minutes until smooth and boiling.
- Remove from heat.
- Add ground almonds.
- Cover surface with plastic wrap.
- Cool to room temperature.
- Assembly.
- Line a flan ring with one layer of the rolled pastry.
- Pour in pastry cream and then top with second layer of pastry.
- Place flan ring on baking sheet.
- Bake for 40 to 45 minutes until golden and set.
- Sour Cherry Sauce: Combine all sauce ingredients in a small saucepan and bring to a boil.
- Reduce to simmer and reduce by half.
- Strain and serve warm over cake.
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Reviews
-
Would have been helpful to know flan pan size....I have 3 different sizes! Re the batter, 1/2 c butter plus 2 T cold butter.....makes no sense! It has to be somewhat cold to mix in the processor. And, now the dough/batter is very very sticky....am waiting for the cream to chill but I am worrying about how to put it together! In summary, could have been written with more explanations.
RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!