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Basque Cake with Rum Pastry Cream
A traditional Basque cake from the Basque Country, made with an almond shortcrust pastry and a silky rum‑flavored pastry cream. Easy to make, it will delight home‑baking enthusiasts with its lemon, almond and rum aroma.
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Critical Success Points
- • Let the dough rest in the fridge for at least 2 hours.
- • Cook the pastry cream without letting it boil, stirring constantly.
- • Properly seal the cake edges to prevent cream leakage.
- • Bake at 180 °C until a uniform golden color is achieved.
Safety Warnings
- • Hot milk can cause burns – handle with care.
- • The saucepan must be watched during the cream cooking to prevent it from sticking or burning.
- • Use kitchen gloves when removing the hot ring.
- • Rum is flammable – avoid any contact with an open flame.
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