Basque Cake with Rum Pastry Cream

Ingredients

• 220 g Unsalted butter (at room temperature, softened)
• 155 g Granulated sugar
• 105 g Almond powder
• 1 unit Zest of one organic lemon (finely grated zest)
• 1 unit Whole egg (plus one extra yolk)
• 1 unit Extra egg yolk
• 310 g T55 flour
• 1 pinch Salt
• 425 g Whole milk (about 425 ml)
• 275 g Granulated sugar (for the cream)
• 35 g Flour (for the cream)
• 40 g Dark rum (about 30 ml)
• 1 unit Whole egg (for glaze) (lightly beaten)
• 1 tablespoon Cold water (to moisten the edges)

Instructions

1. Mix butter, sugar, almond powder and zest

   In the mixer bowl, place the softened butter, sugar, almond powder and the finely grated lemon zest. Mix on medium speed until a homogeneous dough forms.

   Time: PT15M

2. Incorporate the eggs

   Add the whole egg and the extra yolk. Continue mixing until the mixture is well incorporated.

   Time: PT5M

3. Add flour and salt, form the dough

   Pour in the T55 flour and the pinch of salt. Mix one last time until a smooth dough forms. Shape into a ball, wrap in plastic film and place in the refrigerator for 2 hours.

   Time: PT2H

4. Bring the milk to a boil

   In a saucepan, pour the whole milk and bring it gently to a boil.

   Time: PT5M

5. Mix sugar and flour for the cream

   In a bowl, whisk the sugar (275 g) with the flour (35 g) until a homogeneous mixture is obtained.

   Time: PT3M

6. Temper the mixture with hot milk

   Pour the boiling milk over the sugar‑flour mixture while whisking constantly.

   Time: PT2M

7. Cook the pastry cream

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and coats the spoon.

   Time: PT10M

8. Incorporate the rum

   Add the dark rum (40 g) to the cream, mix and cook for another 1 minute while stirring.

   Time: PT1M

9. Cool the cream

   Transfer the cream to a bowl, cover immediately with plastic film in contact and let cool at room temperature.

   Time: PT30M

10. Roll out the first half of the dough

    On a lightly floured work surface, roll out the first half of the dough to about 4 mm thickness.

    Time: PT10M

11. Cut out the bottom disc

    Place a 22 cm tart ring on the rolled dough, cut out the disc and transfer it onto a baking sheet lined with parchment paper.

    Time: PT5M

12. Roll out the second half of the dough

    Repeat the operation with the second half of the dough, but cut a slightly larger disc (about 24 cm) which will serve as the lid.

    Time: PT10M

13. Assemble the cake

    Place the 22 cm disc into the tart ring, pour the cooled pastry cream onto it, lightly moisten the edges with cold water, then place the larger disc on top. Press the edges with your fingers and smooth with the rolling pin to remove excess.

    Time: PT15M

14. Glaze the cake

    Brush the surface of the cake with the beaten egg using a brush, then draw three sets of crossed lines with a fork.

    Time: PT5M

15. Bake

    Bake the cake in a preheated oven at 180°C for 45 minutes, until it is nicely golden and slightly risen.

    Time: PT45M

    Temperature: 180°C

16. Cool and unmold

    Let the cake warm for 15 minutes, then place a support under the ring and carefully remove the ring from underneath while the cake is still warm.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g