Preparation : 25 min.
Cooking : 55 min.
Тotal : 80 min.
Servings : 10
“With a crispy crust and a juicy cream core – the Basque cake is for those who want to try only the best”
INGREDIENTS
- DOUGH
- flour – 11.5 oz (330 g)
- eggs – 1 pc.
- almonds – 1.8 oz (50 g) ground
- powdered sugar – 5.3 oz (150 g)
- butter – 6.4 oz (180 g)
- CREAM
- milk – 26 fl oz (760 ml)
- eggs – 3 pcs.
- sugar – 5.3 oz (150 g)
- starch – 1.8 oz (50 g) organic
- cinnamon – 1 stick
- lemons – 1/2 peel
- oranges – 1/2 peel
- FOR SPREADING
- eggs – 1 pc.
HOW TO COOK
Prepare a cream that will serve as a filling for the cake.
For it, heat the milk with the sugar, cinnamon and citrus peels (only the yellow and orange parts) for 10 minutes on low to moderate heat. The milk should not boil.
Remove the mixture from the heat, cover it with a lid and leave it for 10 minutes, then strain and place it back onto the heat.
Beat the eggs with the starch and pour them in a thin stream over the milk.
Boil the cream for 6 minutes, by stirring constantly, then pour it into a bowl and cover with cling film, so that it sticks to the cream so that no crust forms.
Make the cake batter by sifting the flour with the powdered sugar into a bowl. Beat the egg with them, pour the ground almonds and cut the butter into small pieces – it should be very cold (you can leave it for 20-30 minutes in the freezer).
