Basque Cream Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Basque cream cake is a yummy, cream-filled classic from southern France.
Ingredients
  • For the cake:
  • 250g flour
  • 1.5tsp baking powder
  • 4 eggs, one of them lightly beaten
  • 200g granulated sugar
  • 150g butter, melted and cooled
  • 60ml fresh strained orange juice
  • 4 drops vanilla extract
  • 10ml dark rum
  • For the pastry cream filling:
  • 100g granulated sugar
  • 6 egg yolks
  • 40g flour
  • Pinch of salt
  • 500ml milk
  • 5cm piece of vanilla bean
Instructions
  1. Prepare the pastry cream filling first:
  2. Mix the sugar and egg yolks together with a spoon, beating until the mixture is thick and cream-coloured.
  3. Gradually work in the flour and a pinch of salt.
  4. Place the milk and the vanilla bean in a saucepan and heat to the boiling point.
  5. Pour the hot milk into the egg mixture in a thin stream, stirring constantly.
  6. Turn the mixture into a saucepan and cook over medium heat, stirring vigorously, until it comes to the boiling point.
  7. Boil for two minutes.
  8. Strain the mixture and allow it to cool. Stir occasionally to prevent a skin from forming on it.
  9. Prepare the cake:
  10. Oil a spring-form cake pan and preheat the oven to 200ºC.
  11. Sift the flour and baking powder together in a bowl.
  12. In a separate bowl, lightly beat the three unbeaten eggs with the granulated sugar.
  13. Slowly add the butter to the eggs and sugar.
  14. Beat in the flour mixture, a third at a time.
  15. Mix in the orange juice, vanilla extract and rum.
  16. Let the batter sit for 15 minutes.
  17. Fill an icing bag fitted with a No.6 open star nozzle with the cake batter.
  18. Pipe the batter in a spiral shape into the oiled cake pan, starting at the outside edge and finishing at the centre.
  19. Spread the pastry cream over the batter, leaving a one centimetre edge uncovered. Make sure the pastry cream doesn’t touch the edge of the pan.
  20. Cover the pastry cream with a spiral of batter, making sure the edge is well covered.
  21. Brush the top with the beaten egg.
  22. Bake in the preheated oven for 40 minutes or until it feels dry.
  23. Cool in pan for 10 minutes and then turn out and serve cold.
Recipe by Make your cake...and eat it at http://recipes.hellomagazine.com/cakes/20120723/basque-cream-cake/