During my stay in the Pays-Basque, I tried a traditional basque cake, with black cherry jam. It was delicious of course, and since then I only had in my mind the idea to make one at home. You can find two versions of the cake, with black cherry jam, the most traditional or with custard or almond cream, the most popular nowadays. I couldn’t decide on one, so I made a cake recipe with both, an almond cream with vanilla and black cherry jam in the middle. The dough is really good with a taste of butter.
- Equipment :
– a pastry circle 22 cm
– a blender
– a whip
– a rolling pin
– an oven
- Ingredients :
For the dough :
– 1 egg yolk
– 1/2 egg
– 175g butter
– 125g sugar
– 45g almond powder
– 225g flour
– 1 pinch of salt
For the almond cream :
– 230ml of full cream milk
– 3 egg yolks
– 90g sugar
– 25g of corn flour
– 40g almond powder
– 1 pinch of vanilla
– 4 teaspoons black cherry jam
– 1/2 egg
- The dough :
Mix together with a kitchen robot the butter ans sugar. Add the almond powder, the egg yolk and the half egg.
Add in the robot the flour, salt and mix until smooth.
Put the dough in a plate, make a ball and put it in the fridge for 30 min.
- The almond cream :
Boil the milk and remove from the fire.
With a whip, mix the egg yolks and sugar until whitened. Add the corn flour and vanilla, mix again.
Add the hot milk, put back on the fire until the cream thickens.
Add the butter and the almond powder, mix vigorously and remove from the fire.
Put a baking sheet on the cream.
- Make the cake :
Heat the oven at 180°.
Take the dough in the fridge and make two smaller balls. Put one back in the fridge.
On a workplace covered with flour, spread the dough and make a 25cm diameter disk.
Put a baking sheet inside a pan and put on top a baking circle. Spread the dough inside the circle.
Pour the almond cream on the dough, but leave a small space empty all around.
Add the black cherry jam in the middle.
Spread the second ball of dough and put in on the cake, close carefully the two dough disks.
Brown the cake with a cooking brush and an egg, then draw some lines with a fork on the cake.
Put in the oven for 30 min.
And you, did you know this cake from Pays-Basque ?