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Basque Cake
Gâteau Basque

Serves: 6 : 6 to 8

The cream. In heavy bottom saucepan, boil the milk and vanilla bean. Remove the bean. Whisk together eggs, egg yolks and sugar until creamy and pale-yellow. Whisk in the flour and cornstarch, then gradually add the hot milk, whisking constantly. Pour mixture back into the saucepan; on medium heat, bring the cream to a boil, stirring constantly and cook 1 mn. Remove from heat, add rum and set aside.The cake. In a bowl, mix flour, sugar, salt and baking powder. Make a well, add the whole egg, egg yolks, butter, lemon rind and rum. Start mixing ingredients together from the center with a wooden spoon and finish kneading by hand until the dough is homogenous. Roll in a ball and let rest in a cool place for 1 hour. Preheat oven to 400º. Divide the dough in 2 portions (2/3, 1/3). Cover the bottom and sides of a buttered 10" cake pan with the larger piece of dough. Whisk pastry cream until smooth and pour over the dough. Make a "lid" with the remaining portion of dough, place it on top of the pastry cream and seal the circumference by moistening the edges with a little bit of water. Brush the surface with the eggwash. Cook for 20 mn, reduce temperature to 350º and cook another 20 mn. Serve lukewarm or cold.

Recipe Contributed By

Recipe Category: Desserts

For the pastry cream
2 Tbsp rum
Grated rind of 1 lemon
10 Tbsp butter, cut in small pieces, softened
3 egg yolks
1 whole egg
1 tsp baking powder
3/4 cup sugar
2 cups flour
For the cake
2 Tbsp rum
1 Tbsp cornstarch
1/4 cup flour
1/4 cup sugar
2 egg yolks
1 whole egg
1/2 vanilla bean
1 cup milk
eggwash (1 egg yolk beaten with 1 Tbsp milk)