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The dessert, Regional

Basque cake with pastry cream

Basque cake with pastry cream is a buttery shortbread crust filled with vanilla pastry cream, for 6 people, topped with the classic fork-drawn crosshatch pattern. It takes about 1 hour of active work spread over two days, the dough and cream are made the day before, baking happens the morning of. Budget €1.40 per person, medium difficulty, and success hinges on chilling the dough properly and pressing plastic wrap directly onto the cream to stop a skin forming.

A Basque cake with pastry cream is a buttery shortbread crust that melts in your mouth, filled with vanilla pastry cream, topped with the classic fork-drawn crosshatch.

Basque cake with pastry cream
For
6 people
Work
1 h
Total time
3 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.40
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Basque cake with pastry cream plays on a simple contrast, a buttery shortbread crust that melts in your mouth around a smooth, vanilla-scented pastry cream, with a hint of rum worked into the dough. The golden top, scored in a crosshatch with a fork, gives it that classic French countryside bakery look without any complicated technique.

It's a dessert that fits a family table as easily as a dinner with friends, through fall, winter, or spring. It pairs well with a menu where the main course already demands your attention, since the cake comes together the day before and only needs baking and cooling the day of.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 35 min
  2. The same day 2 steps, 1 h 15
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the shortbread dough and the pastry cream, both rest in the fridge overnight. The morning of, assemble the cake, brush with egg wash, score the crosshatch, and bake while you handle the rest of the meal. Right before your guests arrive, let it finish cooling on a rack, then serve at room temperature for dessert.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 300 g
  • Granulated sugaroften in the pantry 250 g
  • Baking powderoften in the pantry 2 tsp
  • Dark rum 4 cl
  • Cornstarchoften in the pantry 40 g
  • Vanilla extractoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Softened butter 150 g
  • Eggs 2
  • Egg yolks 5
  • Whole milk 50 cl

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the softened butter, 150 g sugar, 1 egg, 1 yolk, the rum, flour, baking powder, and a pinch of salt until you get a smooth dough, wrap it and let it rest in the fridge. 20 min

    The dough is sticky, handle it gently, it will be easier to roll out once chilled.

  2. Bring the milk to a boil with the vanilla, whisk 4 yolks with 100 g sugar and the cornstarch, pour in the hot milk, return to the heat until it thickens, press plastic wrap directly onto the surface and let it cool. 15 min

    Plastic wrap pressed right onto the cream stops a skin from forming.

The same dayDuring the day, whenever you get a moment.

  1. Roll out two thirds of the dough between two sheets of parchment paper, line a buttered pan, fill with the cream, cover with a disk of dough, and seal the edges. 30 min

    Roll between two sheets of parchment paper so the dough doesn't stick to the rolling pin.

  2. Brush with egg yolk, score the crosshatch pattern with a fork, and bake at 170°C for 40 minutes. 45 min

    Brush with egg wash twice, about fifteen minutes apart, for a shinier crust.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let it cool completely on a rack before unmolding.

    A cake unmolded while still warm breaks apart, be patient.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut into neat slices with a serrated knife and serve at room temperature.

    Keep it out of the fridge, the cream is smoother at room temperature.

Our tips to get it right

  • Handle the dough as little as possible once the ingredients come together, overworked dough turns elastic and shrinks back during baking.
  • Butter the pan generously, including the sides, since this shortbread crust sticks easily toward the end of baking if the pan isn't well prepared.
  • Check doneness by sliding a knife blade along the side of the cake, it should come out dry, otherwise bake a few more minutes and keep watching.

The variations

  • Swap the pastry cream for black cherry jam for a classic cherry Basque cake, quicker to put together.
  • Add the zest of one lemon to the dough for a brighter version that kids tend to like without the rum flavor coming through.
  • For a shorter prep time, use store-bought shortbread dough and spend your time on the homemade pastry cream instead.

What to serve it with

  • A strong coffee to end the meal
  • A lightly tart apple compote
  • Black tea or verbena infusion

Storage

The cake keeps 2 to 3 days in the fridge in a closed container, pull it out at least an hour before serving so the cream turns smooth again. It doesn't freeze particularly well because of the pastry cream, so it's best made fresh.

Questions about this recipe

Can I replace the rum in the dough with something else?

Yes, you can swap it for orange blossom water or leave it out entirely, the cake still works without alcohol. Rum mostly adds a subtle aroma, not a texture you need.

How do I get a clean crosshatch pattern on top?

Draw the lines with the tines of a fork into the egg wash while it's still wet, without pressing hard enough to pierce the dough. Two coats of egg wash, about fifteen minutes apart, make the pattern show up clearly after baking.

Is this cake good for kids?

Yes, it's a dessert kids generally like thanks to the vanilla cream and simple shortbread crust. You can cut back on or skip the rum for a fully alcohol-free version.

What pan should I use so the cake unmolds cleanly?

A high-sided round cake pan, well buttered, works better than a springform for this fairly rich, buttery cake. Always let it cool completely before attempting to unmold it.

Can a Basque cake with pastry cream be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Basque cake with pastry cream?

Allow 3 h 20 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a Basque cake with pastry cream?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Basque cake with pastry cream cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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