Presentation on theme: "Basque Cake. Basque Cake : origin The Basque cake is also known as Gâteau Basque. This cake originated in the 17th century in the province of Labourd."— Presentation transcript:
Basque Cake : origin The Basque cake is also known as Gâteau Basque. This cake originated in the 17th century in the province of Labourd (in Basque Lapurdi). At that time, the pastry was made from corn flour and lard and was baked in the shape of a little pig. The Gâteau transformed over time to include the addition of local jams and toward the end of the 19th century, the addition of custard. Nowadays. There are several different variations based on region, family history and personal taste preferences, but the basic concept is nearly always the same. A thin pastry filled with some preserved fruit and more than likely some pastry cream. This recipe is made with crumbly sweet pastry and pastry cream.
List of the ingredients you need for 6 people For the pastry: 300g flour 200g sugar 200g butter cut in pieces 1 egg 2 egg yolks 1 lemon 40 g almond flour 1 teaspoon yeast salt
ingredients For the pastry cream: 1/4 liter milk 50 g flour 50 g sugar 2 egg yolks 2 eggs 1/2 vanilla bean 1) 2) 3) 4) 5) 6)
List of tools you need A spoon. a cloth. A fork. A wooden spoon. A bowl. A saucepan, A cake pan, An oven. 1) 2) 3)4) 5) 6) 7)
Procedure 1: 1)Put the flour in a bowl and make a hole in the middle of it. 2) Add 2 egg yolks and a whole battered egg. Add the yeast, sugar, salt, butter, lemon zest and almond flour. 3) Knead the pastry until it becomes very homogenous. 4) Form it into a ball and leave it to rest for 2 hours wrapped in a cloth in a cold place. 1) 2) 3) 4)
Procedure 2 Prepare the cream: heat the milk with the vanilla bean. Put sugar and battered eggs in a bowl. Mix it with a wooden spoon. Add the flour and salt. Then incorporate the hot milk, constantly mixing. Pour this mixture in a saucepan and heat very gently while stirring. The cream has to thicken. Remove from heat and continue to stir to cool it down.
Procedure 3 Butter a round cake pan. Divide the ball of pastry in two parts: 1/3 and 2/3. Roll out the bigger part and line the pan with it. Pour the cooled down cream in the pan.
Procedure 4 Roll out the rest of the pastry and cover the cream with it. Pay attention to seal the sides with the bottom half. Make criss-cross marks with fork on the top of the pastry. Put in the oven (180°C preheated) and bake for 30 to 35 minutes.