Euskal pastela
Basque cake

Ingredients for the dough

• 200 g butter

• 2 eggs and 4 egg yolks

• 200 g of sugar

• 400 g of flour

• little salt

• 1/2 packet of baking powder

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Ingredients for the filling

• 1/2 liter of whole milk

• 1 egg and 2 egg yolks

• 120 g of sugar

• 50 g flour

• 2-3 tablespoons of rum

• 1 vanilla pod

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preparation

Put the butter, cut into pieces, with the sugar and salt in a bowl and knead. Add the 2 eggs and 4 egg yolks and work into a smooth dough. Sift the flour and baking powder and add to the batter. Shape a ball, wrap it in cling film and let it rest in the refrigerator for at least half an hour.

Beat the sugar, egg and egg yolks until frothy, gradually stir in the flour. Scrape out the vanilla pod, bring to the boil with the pulp and milk. Slowly add half of the milk to the sugar-egg-flour mixture, stirring constantly. Pour this mixture over the rest of the milk in the saucepan, heat everything over medium heat. When the cream is thick, take the saucepan off the heat and add the rum. Cover with cling film and let cool.

Roll out the dough into two round 1/2 cm thick slices. Place the first slice in the cake tin as a base, pour in the cream and distribute it up to 2 cm from the edge. Cover the cake with the second slice, brush with egg yolk and place in the oven preheated to 180 ° C. Bake for about 30 minutes.

Gourmet tip

Instead of the cream filling, the Basque cake can also be filled with cherry jam. If you have a sweet tooth, I recommend covering the floor with jam before spreading the cream on it.