Basque Cake

Basque Cake


"A Basque specialty that has pastry cream encased in a light shortdough pastry."
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1 h 30 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 25 Ratings

Most helpful positive review

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,...

Most helpful critical review


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,...

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

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" textur...

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 ...

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.

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 mak...

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 ...

Okay so it was my sister's birthday and we were going to a Basque Restaurant for dinner. I wanted to make her a cake to fit the occasion. I found this recipe,made it, and took it to dinner. I...