Pastel Vasco, or Basque Cake, is a traditional dessert from the Basque Country, with a rich, buttery crust and custard cream filling. This rustic Basque cake has a delightful contrast of textures – crusty on the outside and soft on the inside—often filled with either pastry cream or cherry jam, both of which are classic variations.
The Basque Cake recipe has been made for centuries in northern Spain and southwestern France, with recipes passed down through generations. It is often enjoyed as a dessert or with an afternoon coffee. This recipe will guide you through making an authentic Pastel Vasco at home. Whilst it may look complicated because of the different steps in this recipe, I promise you that it’s quite easy to make.
Ingredients for the Spanish Basque Cake Recipe
For this recipe, you will need butter, sugar, eggs, baking powder, and flour for the pastry. The filling consists of milk, egg yolks, vanilla essence, sugar, flour, and cornstarch to create a smooth custard, along with cherry jam for a layer of fruity sweetness.
How to Make Spanish Basque Cake
Start by making the dough. Whisk the butter with the sugar until fluffy, then incorporate two eggs, mixing well after each addition. In a separate bowl, combine the flour with the baking powder, then add it to the butter mixture all at once. Knead until a soft dough forms, then cover with cling film and place in the fridge to chill for about 30 minutes.
While the dough is resting, prepare the custard. Heat the milk and vanilla essence in a saucepan until almost boiling. In a separate bowl, whisk the egg yolks with the sugar until pale and fluffy, then mix in the flour and cornstarch. Slowly pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from cooking. Return everything to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from the heat and allow it to cool completely.
Preheat the oven to 180°C (350°F) and prepare a round cake tin by lining it with baking paper. Divide the chilled dough into two equal parts. Roll out one portion and press it into the bottom and sides of the tin. Set aside a small piece of the remaining dough, then roll out the rest and set it aside for the top. Pour the cooled custard over the dough base, spreading it evenly, then add a layer of cherry jam. Cover the filling with the second sheet of rolled-out dough, sealing the edges. Use the extra dough to create a cross on top of the cake. Beat the remaining egg and brush it over the surface for a golden finish.
Bake the cake for 30–40 minutes, until golden brown. Let it cool completely before removing it from the tin. Once cooled, slice and serve as a delicious dessert or alongside a cup of coffee.
Notes and Tips:
- Resting the dough in the fridge helps make it easier to handle and prevents shrinking during baking.
- Stir constantly while cooking to ensure a smooth, lump-free texture. Allow it to cool completely before assembling the cake.
- A traditional Pastel Vasco often includes black cherry jam, but any good-quality cherry jam will work.
- This step gives the cake its signature golden, glossy top.
- The flavors develop as the cake cools, and it will be easier to cut without breaking apart.
Spanish Basque Cake Recipe
Ingredients
For the pastry
- 125 gr butter
- 100 gr sugar
- 3 eggs
- 1/2 tsp baking powder
- 250 gr flour
For the filling
- 300 ml milk
- 4 egg yolks
- 1 tsp vanilla essence
- 50 gr sugar
- 25 gr flour
- 2 tbsp cornstarch
- 1 jar cherry jam
Instructions
- Have all the ingredients at room temperature.
- Start by making the dough.
- Whisk the butter with the sugar until fluffy.
- Incorporate two of the eggs in the mix.
- Combine the flour with the baking powder.
- Add the flour all at once and knead into a dough.
- Cover with cling film and leave in the fridge for half an hour.
- Add the milk and the vanilla essence in a pan and heat.
- Whisk the eggs with the sugar until fluffy.
- Mix the flour with the cornstarch and add to the eggs.
- When the milk is almost boiling, add the eggs and flour mixture and whisk fast, not allowing the eggs to cook.
- You should obtain a thick cream.
- Set aside and let it cool completely.
- Prepare a round cake tin, lining it with baking paper.
- Preheat the oven to 180 degrees Celsius.
- Divide the dough into two equal pieces
- Roll the first one and place at the bottom of the pan,covering the sides as well.
- Set aside a small piece of the other dough.
- Place the cold custard cream over the dough in the baking tin.
- Top with cherry jam – as much or as little as you like.
- Roll the other piece of dough and cover the top part of the cake.
- Form a cross with the extra dough you set aside and place it on top of the cake.
- Beat the last egg and brush the top of the cake with it.
- Bake in the oven at 180 degrees for 30-40 minutes, until golden brown on top.
- Let it cool completely before taking it out of the baking tray.
- Cut the cake in slices and serve it for dessert.
FAQ:
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and keep it wrapped in the fridge. Let it sit at room temperature for a few minutes before rolling.
Do I have to use cherry jam?
No, but it adds a delicious fruitiness that balances the richness of the custard and dough. You can substitute it with raspberry jam or leave it out entirely for a more classic custard-only version.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days.
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What a fantastic post! This Pastel Vasco looks absolutely divine. I’ve always been fascinated by Spanish Basque cuisine, and this recipe perfectly captures its rustic elegance. The combination of the crisp crust and the creamy filling sounds incredibly comforting. I can’t wait to try baking this myself! Thanks for sharing such a clear and inviting recipe.