Basque cake
By VicentaLakin
This cake is the famous traditional holiday dessert in the Basque region, which is called the French mooncake because of its appearance and the construction of a Chinese-like moon cake
Recipe Recommendations
- eggs 60 grams
- fine sugar 90 grams
- butter 90 grams
- Xinliang quinoa flour 90 grams
- almond powder 30 grams
- baking powder 2 grams
- rum 1 tsp
- Castel sauce 约150 grams
- whole egg liquid appropriate amount
Steps for Basque cake
1
The material was ready, the carthada sauce was prepared early, and the formula had already been distributed。
2
Quinoa powder and bubble powder are sifted and mixed with almond powder。
3
We'll wrap the moose in the bottom。
4
60 grams of egg fluid mixed with fine sugar, with no need for passing。
5
Add melted butter, evenly mixed。
6
Add the powder, the rum to the mix。
7
The paste is laid on a plate, with a protective film on top and down, a protective film on the surface, air out, and a freezer for 30 minutes。
8
The pasta is placed in a flower bag with a round mouth, and in the middle of the Moose circle it starts to squeeze a spiral and repeats two folds along the outer edge of the mold. Three laps。
9
The pre-cooked cartha sauce was smooth and smoothed and put in a bouquet, which was also squeezed into the face of the previous step. Wipe it with a spoon back。
10
And then the rest of the paste is squeezed in the same way, covering the cathedral sauce. Squeeze it with a watering spoon. On the surface, the egg brush adds color and draws your favorite pattern with a fork or toothpick。
11
The middle of the oven, 160 to 170 degrees, 50 to 60 minutes. It's for cold food。Basque cake Make Tips
1. The original recipe uses 180 degrees and bakes for 60 minutes. My oven is small, and it burned at that temperature, so I actually used 160 degrees top heat and 170 degrees bottom heat; please adjust according to your own oven.
2. You can also add jam or cherries to the custard sauce to change the flavor.