Name: Basque Cream Cake
Prep time: 1 h
Cook time: 30 min
Yield: 8 nice slices of cake
Cuisine: Basque Country
Ingredients: 300 g offlour (T55); 200 g ofsugar; 20 g ofpowdered sugar; 20 g ofground almonds; 1 egg; 1 egg yolk; 120 g ofbutter (ointment); fine salt; 8 g ofbaking powder ((about 3/4 of the packet)); 3 star anise; un peu bitter almond flavor; 1 egg yolk; 1 tbsp ofwater; 1/2 liter ofwhole milk; 2 egg yolks; 1 egg (whole); 120 g ofgranulated sugar; 50 g ofcake flour; 2 tbsp ofAmber rum; 1 pod ofvanilla; 1,5 sheet ofedible gelatin; electric mixer; springform pan; parchment paper

desserts baking cakes cooking for kids kitchen cabinets pastries prepared in advance traditional cuisine

Updated on 04 January 2026 by

lepetitfred

7 reviews 4.7 : Very good

Cuisine

Basque Country

Level

Intermediate

Preparation

1 hour

Cooking

30 minutes

Wait

8 hours

I’m finally sharing my recipe for Basque cream cake, a traditional pastry that’s very popular throughout the Southwest.

This traditional dessert consists of a crisp, golden shortcrust pastry shell filled with a generous filling, often made with vanilla-scented pastry cream or black cherry jam. Originating in the 19th century in Basque homes, this cake has become a symbol of the local culinary culture, celebrated for its simplicity, authenticity, and comforting flavors. Today, it’s a must-have at regional festivals and markets, particularly in the village of Itsasu, recognized as its birthplace.

For my part, I usually prepare this cake two nights before serving it:

On the first night, we prepare the dough and let it rest overnight
On the second night, we prepare the cream and assemble the cake, then start baking

Finally, the next day, it’s time to enjoy the reward!

If you’re short on time, you can do these steps all on the same day, but you must let the dough rest for at least 2 hours, and the cake itself, once baked, for 4 hours ideally. You must let the cake cool at room temperature, not in the fridge.

Musical note 🎵: I’ve included a video with this recipe—its soundtrack will transport you to the passion and culture of this beautiful region while you bake this delicious Basque cream cake!

For

nice slices of cake

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For the dough
300 g of flour T55
200 g of sugar
20 g of powdered sugar
20 g of ground almonds
1 egg
1 egg yolk
120 g of butter ointment
fine salt
8 g of baking powder (about 3/4 of the packet)
3 star anise
un peu bitter almond flavor

For the glaze
1 egg yolk
1 tbsp of water

For the cream
1/2 liter of whole milk
2 egg yolks
1 egg whole
120 g of granulated sugar
50 g of cake flour
2 tbsp of Amber rum
1 pod of vanilla
1,5 sheet of edible gelatin

First night
- 1
  To make this Basque cream cake, we’ll start by preparing the dough, which will then rest in the refrigerator overnight...
- 2
  Make a syrup with the star anise: steep them in a 1:1 syrup (half sugar, half water), or use two tbsp of Pastis.
- 3
  Place the softened butter and sugar in a bowl, then beat them together using an electric mixer fitted with the cake-mixing whisk attachment.
- 4
  Add the almond flour and powdered sugar at the same time, and continue beating the mixture.
- 5
  Add the egg and the egg yolks, and continue beating.
- 6
  Add the flour and baking powder, and continue beating.
- 7
  Finally, add the bitter almonds and the star anise-infused syrup (or two tbsp of pastis).
  Then mix until fully combined.
  Let the dough rest in the refrigerator.
Second night
- 8
  Place the one and a half sheets of gelatin in a bowl with cold water.
  Bring the milk to a boil with a vanilla bean (over very low heat).
- 9
  Meanwhile, beat the sugar, egg whites, and whole egg until light and fluffy.
- 10
  Next, gradually add the flour to the mixture.
  When the milk begins to boil, remove it from the heat.
  Pour half of the milk into the egg-sugar-flour mixture while stirring.
  Return the mixture to the saucepan containing the remaining half of the milk, stir, and return it to the heat.
- 11
  Stir until the cream thickens. Remove from heat at that point.
- 12
  Drain the cold water from the bowl containing the gelatin and add a tbsp of hot water to dissolve the gelatin. Mix well
  , then pour into the pastry cream along with the rum.
  Mix again.
  The pastry cream is ready; set it aside in the refrigerator, covered with plastic wrap to keep it from drying out.
Final step: assembling the cake
- 13
  Preheat the oven to 170°C. Remove the dough from the refrigerator.
  Divide the dough into two roughly equal pieces.
  Roll out each piece between two sheets of parchment paper until the dough is about 3/4 mm thick.
- 14
  Whisk an egg yolk with a tbsp of water to use as an egg wash for the cake.
  Place the first piece in the springform pan, making sure the sides rise about 3 cm above the bottom, if possible.
- 15
  Next, remove the top sheet of parchment paper and trim the bottom sheet as neatly as possible.
  Use the leftover dough (shaping it into long strips) to smooth out the edges and create a neat border.
- 16
  Apply the glaze to the bottom of the cake.
- 17
  Pour the cream into the bottom of the cake.
- 18
  Remove a sheet from the second piece of rolled-out pastry, then cover the cake with it.
  Remove the second sheet (the top one), then trim off any overhanging edges and seal the two pieces of rolled-out pastry around the filling by pinching them together.
- 19
  Use the remaining dough to roll out and shape decorative figures to place on top of the Basque cake (such as a clover, for example).
- 20
  Brush the top with egg yolk mixed with water as well.
  The cake is ready to go in the oven for about 30 minutes. But feel free to check it and bake it a little longer if there are still any pale spots.
- 21
  Let the cake cool to room temperature (don't put it in the fridge).
  You'll be able to enjoy the fruits of your labor tomorrow!
- 22
  Remove the hinge, serve, and enjoy... Bon appétit 😋