Classic French Basque Cream Cake

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A traditional cake from the French Basque Country featuring a tender, buttery shortbread-style crust encasing a rich vanilla pastry cream. The contrast between the golden crisp exterior and the silky custard interior makes this an iconic regional dessert that pairs beautifully with coffee or a dessert wine.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 26 gFat
• 15 gSaturated Fat
• 64 gCarbs
• 1 gFiber
• 36 gSugar
• 9 gProtein
• 170 mgSodium
• 160 mgPotassium
• 110 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the Pastry Dough

• 2 1/2 cups (315 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 lb (225 g) cold unsalted butter, cubed
• 2 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 2 tablespoons dark rum or 1 teaspoon vanilla extract

For the Vanilla Pastry Cream

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 1 teaspoon vanilla bean paste or extract
• 2 tablespoons unsalted butter

For Assembly

• 1 large egg beaten with 1 tablespoon milk
• 1 tablespoon all-purpose flour for dusting

Directions

1. Prepare the pastry cream: In a medium saucepan, heat the milk over medium heat until just steaming. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale, then slowly pour in the hot milk while whisking constantly.
2. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and gently boils for 1 minute. Remove from heat, whisk in the butter and vanilla, then transfer to a bowl. Press plastic wrap directly on the surface and refrigerate until completely cool, about 1 hour.
3. Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Add the eggs, egg yolk, and rum, mixing just until a soft dough forms.
4. Divide the dough into two disks, one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 1 hour until firm.
5. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. On a lightly floured surface, roll the larger disk into an 11-inch round and line the pan, pressing it up the sides with a 1-inch overhang.
6. Spread the cooled pastry cream evenly over the dough. Roll out the smaller disk into a 10-inch round, drape it over the filling, and trim and crimp the edges firmly to seal.
7. Brush the top with egg wash. Using the back of a knife, score a decorative crosshatch pattern or the traditional Basque lauburu symbol into the surface without cutting through.
8. Bake for 40 to 45 minutes until the top is deeply golden brown. Tent with foil during the last 10 minutes if it browns too quickly.
9. Cool the cake in the pan for 15 minutes, then release the springform ring and transfer to a wire rack. Serve at room temperature or slightly warm.

Cook’s Notes

• Keep all dough ingredients, especially the butter, very cold to ensure a tender, flaky crust rather than a tough one.
• The pastry cream must be completely cold before assembling, otherwise it can soften the dough and cause leaks during baking.
• For an authentic touch, score the traditional Basque lauburu (four-armed whirling cross) symbol on the top before baking.
• The cake develops deeper flavor if rested for several hours or overnight at room temperature before serving.
• Store leftovers covered at room temperature for up to 2 days; the crust will soften slightly but the flavor intensifies.

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