Gâteau Basque aka Basque Cake

Makes 15cm/6inch

Ingredients

• 120 gr (1 cup) flour

• 6 gr (1 1/2 tsp) baking powder

• Pinch of salt

• 50 gr (1/4 cup) sugar

• 70 gr (5 tbsp) butter, unsalted and diced

• 2 large egg yolks

• For the filling;

  • 150 gr (3/4 cup) sugar

  • 180 ml (3/4 cup) milk

  • 5 gr (1 tsp) vanilla extract

  • 1 large egg

  • 12 gr (1 1/2 tbsp) cornstarch

Instructions

1. For the pastry cream, heat milk, vanilla in a saucepan until simmering. Whisk the egg in a small bowl and leave 1 tbsp for later use. Whisk egg with the remaining sugar and cornstarch. Once the milk is simmering, slowly add it to the egg mixture. Return mixture to the saucepan and stir it until thickens. Let it cool.

2. For the cake/pastry, in a bowl mix flour, baking soda, salt, and sugar. Break diced butter with your finger and mix with dry ingredients until it resembles a sand-like texture. Add egg yolks and knead the dough lightly until it comes together. Wrap with cling film and chill in the fridge for 30 minutes.

3. Preheat the oven to 180°C/350°F.

4. Divide the dough into 2 and roll into 2x18cm (7 inches) disks. Top one of them with pastry cream, leaving 3 cm (1 inch) from the edge. Put the other disk on top of the pastry and using the cake pan, trim the edges. You can use the extra dough for decorations. Apply egg wash with reserved 1 tbsp egg. Bake for 40-45 minutes or until golden brown. Leave it to cool. Enjoy!