Basque Cake

Ingredients for 4 servings:

• 2 eggs
• 120 g sugar
• 1 tsp flavoring (vanilla extract)
• 100 g butter
• 100 g flour
• 35 g ground almonds
• 5 g baking powder
• 1 tbsp rum
• 4 drops of bitter almond flavor
• 1 pinch of salt
• ½ liter of milk
• 1 packet of vanilla sugar
• 6 eggs, including the yolk
• 150 g sugar
• 40 g cornstarch
• 1 egg(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Basque cake

In a bowl, sift together the flour, baking powder, ground almonds, a pinch of salt, rum, and bitter almond extract. In a second very large bowl, vigorously beat the eggs with a mixer, add the sugar, vanilla extract, and then the butter, which has been melted in a saucepan. Slowly add the contents of the first bowl. Let stand for 15 minutes. Grease a round baking pan (20 cm diameter) with butter and pour in half of the batter, smoothing it down. Filling: Bring the milk and vanilla sugar to a boil. In a second saucepan, whisk the egg yolks and sugar vigorously until fluffy, then add the cornstarch. Pour the boiling milk over the mixture, stirring constantly. Bring the cream to a boil over high heat and simmer for 2 minutes, stirring constantly. Remove the cream from the heat, brush the surface with a little butter, and let it cool. Pour 150 g of the filling into the baking pan, making sure it doesn’t touch the edges (to within 1 cm of the edge). Place the remaining batter on top and smooth it down. Beat the remaining egg and brush it over the dough. Bake in a preheated oven at 160 degrees Celsius for about 40 minutes until golden brown. Serve cold or lukewarm with the remaining filling and a dollop of black cherry jam.