Basque Cake Recipe - Allrecipes.com
Basque Cake Recipe
  • READY IN hrs

Basque Cake

Recipe by  

"A Basque specialty that has pastry cream encased in a light shortdough pastry."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
  2. Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
  4. Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
  5. Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
  6. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2008

This was great! It's something really different, for once. I tried it exactly as written and everything worked fine, though I may play with the vanilla extract next time (maybe almond instead, just to see). Also, I found it tastes even better after it's been chilled.

 
Most Helpful Critical Review
May 23, 2004

argh.

 

25 Ratings

Jul 15, 2003

Excellent Cake! I will make it again. Some of the BEST cake out there!

 
Sep 09, 2011

I am giving this 5 stars for taste, but I had a problem. I followed the directions exactly but now wish I had used self-rising flour. The cake turned out to be a gooey mess with no "cake" texture at all. My baking powder is fresh, so I have no idea what happened. Any suggestions are welcomed because I would like to try this again.

 
Mar 17, 2011

This cake seemed to have great potential, but I would not make it again. The pastry filling did not bake into the cake despite another person stating that it did. I had to cook an additional 10 minutes for it to even fully set beneath the crispy top. It has a slightly rubbery texture. The flavor isn't bad, it's just the combination of the consistency and texture that's not appealing. When making the filling, it is imperative to stir the mixture constantly or else it will burn very quickly. When it is returned to the stove top for the second time, make sure to cook over low heat instead of heating to boiling then reducing to medium. You will end up with a burnt, curdled mess! I've never had an authentic Basque cake so it's difficult to rate for comparative purposes.

 
Jul 25, 2008

It is good, although very sweet. I already skipped the 1/3 sugar in the milk, but still turned out sweet. I will try it again but reduce the amount of sugar.

 
Jun 03, 2011

This cake was very different to make, but the result was amazing. When pouring the batter into the pan, it seems like there is barely enough to encase the pastry filling, but there is--just make sure to completely seal in the filling. The only change I made was to add about half a cup of butter to the batter, because in all other recipes I found, they usually have some. I don't know how much difference it made, but a perfect cake came out with a beautiful layer of pastry in between. Very unusual texture and flavor--people who like it love it, but some don't. I loved it and will make it again.

 
Oct 21, 2009

Made this as dessert for a Spanish themed experimental dinner party with my neighbor. Everyone raved, it was so flavorful and moist beneath the crisp top crust. I was surprised that the cream filling was completely absorbed by the cake, but it was even better I think without the expected filling layer.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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