Basque cake recipes
My Basque cake
👥 6 to 8 parts | ⏱️ Preparation: 40 min | 🔥 Cooking: 30 min | 🌡️ Four: 180 ° C (Th.6)
🧈 Ingredients
👉 Sugary paste
200 g fine butter 82% mg
4 egg yolks +2 whole eggs (medium)
200 g crystallized sugar
400 g of T55 flour
3 g fine salt
1/2 Sachet of baking powder (5 Grs)
👉 Pastry cream
1/2 liter of whole milk
2 egg yolks + 1 whole egg (medium)
120 g crystallized or semolina sugar
50 g T55 flour
1/2 vanilla pod
20 g of amber rum (compulsory!) 55 °
🧑🍳 Preparation step by step
1. 👩🍳 Sugary paste
🥣 In a bowl, butter mixture + sugar + salt.
🥚 Add the eggs and mix well.
🌾 Incorporate flour + sifted yeast.
🤲 Form a homogeneous, non -sticky ball.
🧊 Envelope in a film and reserves cool 30 min.
2. 🍮 Pastry cream
🫙 Boil the milk with split vanilla.
🍳 Blanche sugar + yellow + whole egg.
🧂 Tip: flour + a little sugar to avoid lumps.
🔁 Pour half of the boiling milk into the mixture, whisking.
➕ Reverse everything in the pan with the rest of the milk.
🔥 Return to medium heat until thickened.
🥃 Back of the heat, adds rum.
📦 Reserve in a bowl, films in contact, lets cool.
3. 🧱 Mounting the cake
📏 spread the dough 5 mm, cut 2 discs.
🧁 Place the first disc at the bottom of the mold.
🍥 garnished with cream up to 2 cm from the edge.
🔒 Covers with the second disc, weld the edges.
✨ Dore with a brush with whole egg.
🔥 Bake at 180 ° C for 30 minutes.
🌟 Result: a well golden cake!
❄️ Let cool before tasting, yes a little patience !!!!!!!
ENJOY YOUR FOOD ! We Egin!
Click if you want the recipe with artificial intelligence : Current Cuisine
Recipes that I have tried that I recommend for their ease, creativity and pure happiness.
Guillaume Eon
Others to come
The recipe for the Basque cake - 1978
Preserve the inheritance of the Basque cake
Faced with these threats, several initiatives have emerged to preserve this invaluable heritage. The association of friends of the Basque cake has been working for years for the recognition and protection of the traditional recipe. Specific training is offered to young pastry chefs to ensure the transmission of authentic techniques. Some craftsmen have also taken steps to obtain a protected geographical indication (IGP), which would guarantee the origin and the methods of manufacturing the real Basque cake, a qualitative brand is not enough.
The safeguarding of this gastronomic know-how also involves consumer education, who must learn to recognize and enhance authenticity. By choosing the artisanal Basque cake rather than its industrial imitations, everyone contributes to the preservation of a living heritage and the sustainability of a tradition which continues to enrich our present.
The Basque cake reminds us that gastronomy is much more than a matter of taste - it is a reflection of a cultural identity, a collective history and a particular relationship to the world. Its preservation is an issue that concerns us all, temporary guards of an inheritance that we must transmit to future generations.
This emblematic dessert, at the crossroads between pie and cake, represents much more than a simple pastry-it embodies the soul of a territory, the history of a people and an ancestral know-how which has crossed the centuries. Bearer of an exceptional culinary tradition, the Basque cake illustrates perfectly what the backup can mean or, conversely, the loss of a gastronomic heritage.
Local marketing
Large areas have played a crucial role in this massive diffusion. For the past twenty years, faced with growing demand for authentic and "terroir" products, supermarkets have created specific ranges, which notably offer a Basque cake because it is cherry because of conservation for the cream.
The packaging skillfully exploits the Basque cultural symbols: the Basque cross (Lauburu), the flag (Ikuriña), a pediment, a house and the traditional red and green colors. This marketing strategy transforms the cake into a Basque culture ambassador on the shelves of supermarkets.
A heritage between tradition and innovation
Paradoxically, this commercial success has generated a certain disaffection of the premises, which sometimes consider the Basque cake as a product which no longer corresponds, "too touristy". To counter this trend, initiatives have emerged to revalue this emblematic pastry:
- Creation of a museum in Sare dedicated to the Basque cake
- Organization of an annual celebration in Cambo les Bains celebrating this pastry tradition
- Training of a Basque cake defense association in Bayonne (Eguzkia) .
Between tradition and innovation, the Basque cake continues to evolve. If some actors seek to preserve ancestral recipes, others turn to creation, such as ice cake or savory versions.
Today, this pastry represents much more than a simple dessert: it symbolizes the delicate balance between culinary heritage, regional economic development and gastronomic innovation.
