Basque Cream Cake
Author: Sarah White
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- Prepare the pastry cream filling first:
- Mix the sugar and egg yolks together with a spoon, beating until the mixture is thick and cream-coloured.
- Gradually work in the flour and a pinch of salt.
- Place the milk and the vanilla bean in a saucepan and heat to the boiling point.
- Pour the hot milk into the egg mixture in a thin stream, stirring constantly.
- Turn the mixture into a saucepan and cook over medium heat, stirring vigorously, until it comes to the boiling point.
- Boil for two minutes.
- Strain the mixture and allow it to cool. Stir occasionally to prevent a skin from forming on it.
- Prepare the cake:
- Oil a spring-form cake pan and preheat the oven to 200ºC.
- Sift the flour and baking powder together in a bowl.
- In a separate bowl, lightly beat the three unbeaten eggs with the granulated sugar.
- Slowly add the butter to the eggs and sugar.
- Beat in the flour mixture, a third at a time.
- Mix in the orange juice, vanilla extract and rum.
- Let the batter sit for 15 minutes.
- Fill an icing bag fitted with a No.6 open star nozzle with the cake batter.
- Pipe the batter in a spiral shape into the oiled cake pan, starting at the outside edge and finishing at the centre.
- 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.
- Cover the pastry cream with a spiral of batter, making sure the edge is well covered.
- Brush the top with the beaten egg.
- Bake in the preheated oven for 40 minutes or until it feels dry.
- 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/
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