Recipe by Erma Germino
"A Basque specialty that has pastry cream encased in a light shortdough pastry."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/8 cups
1 1/8 cups
1 1/8 cups
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.
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" 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.
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.
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 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to properly prepare a cake pan in two easy steps.
Have a ball! See how to make cake on a stick with the Cake Pop Maker!
See how to make a moist, delicious pistachio cake.