Fruit dessert idea: Basque cherry cake recipe + its pastry cream version

With the arrival of spring, appetite for seasonal fruit returns.They are the perfect ingredient to savor the freshness of sunny days and to enhance the taste of sweet delicacies.The intense flavors that accompany the fruits are a real treat for the taste buds.They are also versatile and can be used to make a wide variety of desserts.Whether it is homemade ice cream, foams, sorbets, jams, pies or others, their sweet and sour aroma brings an absolutely irresistible touch to each plate.After we have already presented you the strawberry bread and the raspberry crumble, now is the time to explain the recipe for Basque Cerise cake.

Classic Basque Cherry cake recipe

Iconic dessert of the region of the Basque Country, the Basque cake is prepared by intercalating a layer of black cherry jam, pastry cream or almond cream between two crisp cookies.The first garnish is a classic - the choice of good quality jam makes all the difference.The dough itself looks like a cookie paste, additional eggs giving it a softer texture.

Ingredients

Instructions

In a medium bowl, combine the flour, baking powder and salt;Stir briefly to mix.

In the bowl of a drummer on a base fitted with the palette accessory, add the butter and sugar.Beat at high average speed until the mixture is light and ventilated, about 3 minutes.Add 1 egg and 1 egg yolk;Beat at medium to low speed to combine.Pour the flour mixture in twice, beating at low speed until it is just incorporated each time.

Racle the bowl and form the dough in two equal balls with your hands (do not handle it too much).Place one of the balls between two large sheets of parchment paper and lower it until it has a diameter of about 28 cm.Then place it on a baking sheet (do not remove the paper).Repeat the operation with the other dough ball, lowering it to about 23 cm in diameter.Stack the dough discs on the baking sheet and refrigerate them until they are firm but still flexible, from 30 minutes to an hour.

Place a grid in the upper third of the oven and preheat it to 190 ° C.Grease a 23 cm round cake pan with butter.Add a round of parchment paper to just cover the bottom.

Recover the dough circles and let them stand at room temperature for about 5 minutes.Gently remove the paper around the largest round.Place the dough in the prepared mold and gently press it in the corners;Cut so that it reach half the sides.Add the cherry jam in the center and spread it with the back of a spoon to distribute evenly, leaving a border of 2 cm around the edges.Remove the paper around the smallest round of dough, then place it on the mold.Cut the edges so that the dough is just inside but still touches the sides of the mold.With your fingers, press the edges, entering the ends of the dough and merging the two parts.

In a small bowl, beat the remaining egg with a few drops of water.Gelly brush the top of the dough with the mixture.Afterwards, using a sharp little knife, create a motive for intertwined lines.

Cook until the top is golden, 30-35 minutes.Remove on a rack and let cool for 5 minutes.Using an office knife, detach the edges of the Moule cake.Gently overturn it on a flat plate, then again on another plate or a support.Let the Basque Cherry Cake Clean Completely.Cut and serve.

Basque cake with cherry and pastry cream

Ingredients

For pastry cream:

For the dough:

For assembly:

Instructions

Prepare the pastry cream:

1.In a medium saucepan, combine the milk, ¼ cup sugar, cinnamon stick and lemon zest.Heat gently over medium-low heat until the milk barely quigns.Remove from fire and cover with plastic film.Leave to infuse until the milk is cooled at room temperature.Filter by throwing the solids and put back in the pan.Bring to a boil over medium heat.

2.Meanwhile, in an average bowl, whisk the egg yolks together with the remaining cup of sugar, cornstarch and salt.Add ½ cup of the hot milk mixture in the egg mixture to temper it, then add to the pan with the rest of the hot milk.Cook, whisking constantly, until the preparation is thick and creamy, 5 to 7 minutes.Filter in a bowl, then cover with a plastic film.Let cool.

Prepare the dough:

In the bowl of a drummer on a base fitted with the palette accessory, have the eggs and sugar at medium speed are creamed until they are pale, light and frothy, 3 to 4 minutes.Add the butter, lemon zest, salt, almond and vanilla extracts, and baking powder, and mix until everything is combined.Using a rubber spatula, add the flour in 3 equal additions, scraping the walls of the bowl each time.Distribute the dough evenly between 2 pastry pockets fitted with a 1 cm united socket.

Assemble the cake:

1.In a small saucepan, wear the water and the cognac to a boil.Pour over the dried cherries and let cool.Drain the plump cherries, throwing the liquid.Preheat the oven to 180 ° C and grease a 23 cm hinge pan with butter.Using a spatula, place a thin layer of dough on the mold, starting from the center and working outwards to form a spiral in the shape of a snail, a thickness of 0.5 cm.Using a small spatula, smooth the dough on the bottom of the mold, ensuring that the thickness is uniform.

2.Pour the pastry cream in the center and spread it to cover all the dough evenly, except the outer border of 2 cm.Divide the cherries on top of the pastry cream.Repeat the smoothing operation with the other bag of dough, sealing the pastry cream and cherries.Put in the refrigerator for 1 hour.Brush the top with the beaten egg and, using an office knife, make a series of angular cuts in a decorative pattern.

3.Bake for 40 minutes, until the cake is golden brown.Let cool, puis coupez en tranches et servez votre gâteau basque cerise à la crème.