Julie Andrieu discovers the well-kept recipe for this Basque cult cake and takes us back to childhood

Julie Andrieu discovers the well-kept recipe for this Basque cult cake and takes us back to childhood

Basque cake? He is the star of sweets in the Basque Country. A real pride for its inhabitants, it consists of a delicious pastry with short crusts and a soft filling with pastry cream or black cherry jam, for traditional recipes. On a walk in Bayonne, as part of his gourmet spectacle Julie Notebooks (France 3), Julie Andrieu went to meet this regional symbol. And it was in Céline Martin-Pariès, director of the famous Maison Pariès, a real institution in the field of Basque sweets, that the host revealed all the secrets of this paste.

A Basque cake recipe passed down from generation to generation

Narrated by Céline’s grandfather, Robert, this cherry recipe is considered by connoisseurs to be one of the best in the world. is one of the treasures of Maison Pariès and has never changed over the years. The dough needs only a few ingredients (sugar, butter, flour, etc.). The important thing is above all to let it rest for at least an hour in the fridge. On the filling side, it is better to choose a fairly thick jam, where water risks wetting the preparation. Want to try this Basque cake at home?

Here is the recipe for the Basque cake with black cherries by Céline Martin-Pariès, by Julie notebooks (France 3):

For 8 people

  • Dough:
  • 100 g of sugar
  • 180 g butter
  • 2 g of fine salt
  • 3 g baking powder
  • 1 egg of 50 gr
  • 140 gr flour
  • 250 g black cherry jam

Prarim:

  • 1 egg yolk
  • milky
  • A pinch of salt

Prepare the dough in a bowl or bowl of a mixer equipped with a flat beater. Add the softened butter cut into cubes, sugar, yeast and salt. Mix until a homogeneous paste is obtained. Add the egg and beat again. Mix the flour. Stir to dissolve the ingredients but without insisting too much. Form a ball and film it. Leave in the fridge for at least 1 hour.

Preheat the oven to 150-160 ° C ventilated. Roll out the dough with a pancake to a thickness of ½ cm. Cut a 22 cm disc and place in a butter-coated tin with a diameter of 20 cm (so that the edges rise slightly). Spread the jam leaving about 1 cm of empty edge.

Roll out the rest of the dough to ½ cm and cut a 20 cm diameter disc. Mix the egg yolk with a drop of milk and a little salt and fry the small disc with this mass. We place it on the jam taking care to place it in the center. Do not try to close the edges.
Bake and cook for 35 to 40 minutes.

Allow to cool in the pan and serve at room temperature. This cake will be stored for a few days out of the fridge

Also check out the recurring recipe tutorial by Julie Andrieu and Céline Martin-Pariès on the France Télévisions website

Also to discover: Julie Andrieu reveals her 8 secrets for a melted and crunchy Galette des Rois

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