A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region of France. The name means simply “Basque Cake.” In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.”
Makes 1 (9-inch) cake
- 1 cup (227 grams) unsalted butter, softened
- 1¾ cups plus 2 tablespoons (374 grams) granulated sugar
- 3 large egg yolks (56 grams)
- 3 large eggs (150 grams), divided
- 3¾ cups (469 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- Custard Filling (recipe follows)
- 1 tablespoon (15 grams) water
- Garnish: confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks and 2 eggs (100 grams), one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Turn out dough, and shape into 2 disks. Wrap each disk in plastic wrap, and refrigerate for at least 1 hour.
- Spray a 9-inch springform pan with baking spray with flour.
- On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Refrigerate for at least 30 minutes.
- Pour Custard Filling into prepared crust, and refrigerate for at least 30 minutes.
- Roll remaining dough into a 12-inch circle. Place over filling, crimp edges, and trim excess dough. Refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush top of dough with egg wash.
- Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake 25 minutes more, covering with foil to prevent excess browning, if necessary. Just before serving, garnish with confectioners’ sugar, if desired.
Makes about 2 cups
- 2¼ cups (540 grams) whole milk
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- ½ cup (100 grams) granulated sugar
- ½ cup (64 grams) cornstarch
- 3 tablespoons (24 grams) all-purpose flour
- 6 large egg yolks (112 grams)
- 2 large eggs (100 grams
- In a medium saucepan, heat milk and vanilla bean seeds over medium heat.
- In a medium bowl, whisk together sugar, cornstarch, flour, egg yolks, and eggs. Whisk hot milk mixture into sugar mixture. Return mixture to saucepan, and cook, whisking constantly, until bubbly and very thick, about 5 minutes.
- Remove from heat, and transfer to a large heat-proof bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard. Let cool to room temperature before using, about 1 hour.