Basque cake

The Basque cake ( etxeko biskotxa , biskotx or, less specifically, pastiza in Labourdin) typical cake of the Labourd, with the Basque Country, the origin with Cherry S black of Itxassou, which one can replace by a Crème pâtissière.

Basque cake

For 6 people:

preparation 40 mn
cooking 30 mn at temperature 200° - thermostat 6l

125 G of butter
3 egg yolks
250 G of granulated sugar
250 G of flour
5 G of salt
5 G of yeast powder (Alsatian or powders with raising)

Perfume: liquid vanilla, even piece of lemon peel

Optional: one can associate almond powder possibly there (75 G and to remove the same weight of flour)

To pour in a pot butter with sugar and salt, to work them well.

To incorporate two by two eggs, and once quite smooth paste, flour, powder of almond and powder with raising.

To let raise the paste to the expenses in a linen flour.

During this time, to work out the Cream pâtissière:

1/4 of liter of milk,
1 egg,
1 yellow,
30 G of flour,
65 G of sugar,
2 spoons with rum coffee,
1/2 vanilla pod.

At once the cooled cream, to spread out the 1/2 cm thickness paste.

To line a mould with missed, buttered well.

To deposit the cream and to close again with the remainder of the paste.

To gild the top with a beaten egg, to stripe with the fork.

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