A Basque specialty that has pastry cream encased in a light shortdough pastry.

by

Published 2020-04-21 03:55:09

Ingredients

• 1 1/8 cups milk
• 1/3 cup white sugar
• 1/3 cup white sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/8 cups white sugar
• 3 eggs

Instructions

• To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
• Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
• Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
• Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.

Recipe Details

Servings: 12.

Prep Time:
18001800

Cook Time:
36003600

Total Time:
54005400