Hello guys! Oh my goodness! Amazing article! Its design is quite simple: two layers of dough with a layer of pastry cream or cherry jam in the middle.Ģ - Put the sugar, salt, grated lemon zest, a whole egg and a yolk in a salad bowl.Ĥ - Gradually incorporate the softened butter.ĥ - Add the flour, baking powder and finish kneading the dough by hand.Ħ - Roll it into a ball and let it rest in the fridge for at least 40 minutes.ġ - Boil the milk with the 1/2 vanilla pod split in two.Ģ - Work the sugar and egg yolks in a terrine until the mixture whitens.ĥ - Pour back into the saucepan and thicken over very low heat, whisking constantly.Ħ - As soon as the mixture begins to boil, remove from the heat.ħ - Place a knob of butter on the surface of the cream and let it cool.ģ - line the bottom and sides of a buttered springform pan.Ĥ - Fill the inside with the chilled pastry cream.ĥ - Roll out the other piece of dough, place it as a lid, adhere it by wetting the edges with a little water and pinching.Ħ - Prick the surface of the cake with the tip of a knife.ħ - Bake in a moderate oven at 210☌ or Th.7 for 45 minutes. The Basque cake is a specialty from the Basque area in France.
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