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The Basque people influenced the production of this cake because there was plenty of sugar, eggs and butter. This cake can be filled with pastry cream (like I did in this recipe) or with jam; I’ve even seen recipes that have both pasty cream and jam in the center.
A Basque specialty that has pastry cream encased in a light shortdough pastry. To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour.
Gâteau Basque with cream filling before baking. Photo by SarahVictoria Rosemann If you plan to cook it the same day, take small balls of the dough, cover with a little flour so it doesn’t stick, and pat into place in the pie pan.
To make a traditional gâteau Basque with the realblack cherry jam, one must use xapatacherries which are only found in the valley of the Nivelle River during a couple of weeks in June. The cherries that survive the initial harvest are saved in the form of preserves then used for cake filling.
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