Mini cake: Basque cake

Ingredients for 1 servings:

• 225 g flour
• 125 g sugar
• 1 pinch of salt
• 1 tsp lemon zest, grated
• 1 egg(s)
• 125 g butter
• 1 egg yolk
• 150 g jam (cherry jam)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Classic from the South of France, for a springform pan with a diameter of 20 cm

For the shortcrust pastry, sift the flour onto a work surface. Make a well in the center, sprinkle with sugar, salt, and lemon zest, and break in the egg. Spread butter in small pieces around the edge. Quickly knead all the ingredients, starting at the edge, until you have a smooth dough. Wrap in foil and chill for 1 hour. Preheat the oven to 200 degrees Celsius. Grease the pan. Briefly knead the dough on a floured surface, then roll out two-thirds of it into a round slightly larger than the pan. Place the dough in the pan, forming a low rim. Spread the jam on top. Roll out the remaining dough into a round the same size as the pan and place it on top of the jam. Pinch the edges together. Prick the surface of the dough several times with a fork and brush with egg yolk. Bake on the bottom rack at 180 degrees Celsius for 30-35 minutes.