Basque Cake

Gâteau Basque

For 6 people

    450 gr. butter
    4 gr. of fleur de sel
    400 gr. brown sugar
    225 gr. almond powder
    3 eggs
    615 gr. sifted flour
    1 / 2 tsp. coffee vanilla powder
    5 to 6 gr. baking powder

    For the cream:
    25 cl. milk
    1 / 2 vanilla bean
    1 / 2 untreated lemon (zest chopped fine)
    15 gr. wheat semolina
    5 to 7 gr. semolina wheat semi-complete
    OR 20 to 22 gr. semolina wheat thin
    70 gr. brown sugar
    15 gr. flour
    65 gr. liquid cream
    2 eggs
    2 tsp. coffee dark rum (optional)
    20 gr. yeast for the mold
    A few whole almonds for decoration (optional)

 

35 à 40 mn.
35 à 45 mn. 180-190 °C.(th.6-61/2)/400-425-425-450°F

 


 

 

  1. The day before, In a bowl, work the butter to soften. Knead in the butter, salt, sugar, almond powder, vanilla and egg. Add flour mixed with yeast and sifted. When the dough is homogeneous (by kneading as little as possible). Form a ball, wrap it carefully with plastic film and keep food in the refrigerator.
    The next day, boil the milk in a saucepan with half the vanilla bean split in half lengthwise (scratching inside, discard the seeds and the pod in milk). Add the zest of half lemon sliced thinly, semolina or semolina wheat and cook for 5 minutes. stirring constantly with a wooden spatula.
     
  2. In a bowl, mix 1 egg yolk, sugar and flour. Pour milk slowly on the preparation, stirring constantly. Transfer to a saucepan and put to boil 2 minutes. still stirring around.
    Add the previously boiled cream and rum (optional). Pour into a bowl and let cool. Whisk often enough so that the cream has a smooth texture and prevents the formation of a skin.
     
  3. Preheat oven to 180-190 ° C. (th.6-61 / 2)
    Butter a mold of 3 cm. high. Garnish the bottom of a circle of dough fairly thick paper and then the edges of a strip of dough to 2 cm. wide.
     
  4. Garnish the center with cream and cover with remaining dough. Glue the pieces of dough together by lightly brushing a little cold water. In a bowl or ramekin, break 1 egg yolk, add a few drops of cold water, stir and Dorez the cake with the egg yolk with a brush.
    Using a fork, scratch the top of the cake by following its curves. Bake for 35 to 45 minutes. Then let cool on rack pin. Decorate a few whole peeled almonds.