Basque cake


  • Grease the mold with butter, add a little sugar.
  • Cut two rounds of dough, one 24 cm in diameter and the other 20 cm in diameter.
  • Place the 24 cm round in the mold.
  • Pour the cold pastry cream into the mold, place a layer of
    Quescrem Plus
    and then place the 20 cm round of dough on top.
  • Press the edges lightly to seal the two doughs together.
  • Coat with egg glaze twice, allowing to dry in between.
  • Then, with a fork, make transverse cuts.
  • Bake at 160° in a ventilated oven for 40 minutes.


    • Use a 20 cm diameter baking pan and bake for 40 minutes at 160°C in an air oven.



120 g butter
135 g raw cane sugar
25 g whole egg
20 g egg yolks
187.5 g T55 flour
2.25 g baking powder
1.25 g salt
Sufficient quantity of vanilla extract
“Epices mille saveurs”


  1. Beat the butter with the sugar and salt.
  2. Add the eggs and mix.
  3. Finally, add the flour and baking powder.
  4. Spread 4 mm between two sheets of baking paper.
  5. Store at 4°C.



200 g milk
60 g sugar
40 g corn starch
80 g egg yolks
2 vanilla pods “Epices mille saveurs”.
50 g almond powder
10 g dark rum 45°C


  1. Heat the milk,
    Quescrem Professional
    and vanilla.
  2. Mix the sugar, egg yolks and corn starch.
  3. Add half of the milk to the yolk/sugar/cornstarch mixture and mix.
  4. Pour into the saucepan with the rest of the milk and cook until it boils.
  5. Add
    Quescrem Plus
    and the almond powder and mix.
  6. Add the rum and mix.
  7. Cool rapidly to 4°C.



20 g egg yolks

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