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A slice of the cake on a grey plate, with the rest of the cake behind. You can see the vanilla custard and the jam inside the slice.

Spanish Basque Cake Recipe

Pastel Vasco is a classic Basque dessert that’s easy to make yet impressive to serve. Whether you enjoy it with a cup of coffee or as a sweet ending to a meal, this cake’s buttery crust and luscious filling make it a true delight. Try this authentic recipe and bring a taste of the Basque Country into your kitchen!
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Spanish
Servings 10 slices

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.