Basque Cake
For: 4 to 6 servings
Time: 2 h 45
Difficulty: medium
You need:
300 g flour
200 g sugar
40 g tant pour tant
1 egg
1 egg yolk
120 g butter
salt
3/4 of a baking powder package (around 8g)
1 dash of pernod pastis
1 drop bitter almond
1/2 litre pastry cream
rum
1 egg yolk (glazing)
Technical Stages:
1 Prepare all the ingredients.
2 Whisk the butter and sugar...
3 ...and tant pour tant until pale and thick.
4 Add the eggs...
5 ...and mix well.
6 Add the baking powder...
7 ...pernod...
8 ...bitter almond...
9 ...salt...
10 ...and flour.
11 Mix with your finger...
12 ...to obtain a homogeneous dough.
Do not overknead it.
Let it sit one hour minimum in the fridge.
It is even best to make it the day before.
13 Meanwhile, prepare the pastry cream.
Flavour with rum and bitter almond.
14 Roll out the dough.
15 Put it on the rolling pin to handle it easily.
16 Line a buttered pie pan, leaving some dough
to overflow the sides.
17 Glaze the rim with an egg yolk beaten with
water (glazing)...
18 ...and fill with pastry cream.
19 Roll out another disc of dough...
20 ...and put it on the rolling pin to
handle it easily as well.
21 Cover the cake.
22 Press the sides of the pan to make
the dough stick and cut the excess.
23 Glaze the surface of the cake with egg yolk...
24 ...and decorate using a fork.
25 Bake at 150�C (300�F) for 1 hour.
26 When finished, the cake must be golden.
27 Let cool before removing the round and to cut it.
http://www.cuisine-french.com/cgi/mdc/l/en/recettes/gateau/gateau_basque_ill.html
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