Ingredients (6 people):

• 1 egg
• butter to grease the mold
• powdered sugar
• For the pastry cream:
• 1/2 l milk
• 1 egg
• 3 yolks
• 75 gr sugar
• 30 gr refined corn flour
• 1 cinnamon stick
• For the shortcrust pastry (for 3 cakes):
• 500 gr flour
• 1 sachet of yeast
• 300 gr butter
• 300 gr sugar
• 3 eggs
• 1 yolk

Elaboration of the recipe for Traditional Basque Cake:

Put the oven to heat.

To make the pastry cream In a saucepan, heat the milk (reserve a little) and a cinnamon stick.

Put the refined corn flour with the sugar in a bowl. Pour the previously reserved milk and stir well. Add the 3 egg yolks and the whole egg and mix. Add a little of the hot milk from the pan, stir and pour everything back into the pan. Keep on the heat while stirring until it thickens. Set aside.

To make the shortcrust pastry Put the eggs, egg yolk and sugar in a large bowl. Beat well with an electric mixer. Add the butter until smooth and continue beating. Sift the flour into a bowl, add the yeast and mix. Add the flour and yeast to the bowl of dough and continue kneading until you have a homogeneous dough. Place it on a piece of plastic wrap, wrap it in the dough and mix it well.put it in the refrigerator until it hardens.

Take half of the dough (the rest can be frozen for other occasions), divide it in 2 (reserve a small piece to make a lauburu [sun symbol]) and roll them out with a rolling pin. Butter the mold with a little butter and cover it with one of the parts so that it hangs a little around the edges. Fill with pastry cream and fold the excess flange over the filling. Spread the flange with beaten egg Cover with the other part of the dough and then spread the whole surface with beaten egg.

Draw a lauburu with the piece of shortcrust pastry you had set aside and place it on top of the cake. Paint it again with beaten egg and baking at 200ºC for 25 minutes.

Remove the cake from the oven and let it cool, sprinkle with powdered sugar.

Tip:

To allow the butter to soften, it is advisable to remove it from the refrigerator at least 15 minutes before using it.

History of the Basque cake...

The origins of the Basque cake are to be found in the North Basque Country, the French Basque Country It was made in the farmhouses of this region on feast days. It was the "Sunday bread". Confectioners have improved it over time and this delicacy for gourmets continues to evolve, without stagnating with the passage of time. It is made with shortcrust pastry filled with fine pastry cream.