Basque cake (GATEAU BASQUE) is a traditional snack in southwestern France and the Basque region.

Originally, there was a traditional snack in Basque. It was a simple snack made by mixing flour and lard into the shape of a pig.

It was deeply loved by travelers in the 18th century. As the seasons changed, the filling inside would change from figs to cherry jam. To this day, every Basque family has their own exclusive recipe.

Mold 8-inch pizza pan (diameter 21cm, height 4cm) Method 1 Ingredients: 270g low-gluten flour for outer layer of puff pastry dough, 175g unsalted butter, 200g fine sugar, appropriate amount of lemon peel, 1 egg, 1 egg yolk,

A little salt, 250 ml milk for pastry cream filling, 1/4 vanilla stick, 30g almond flour, 10g unsalted butter, 50g caster sugar, 2 egg yolks, 30g low-gluten flour, appropriate amount of rum, other brushes

Use an appropriate amount of egg yolk liquid on the surface. Method 1. Prepare all the ingredients for the outer layer of puff pastry dough.

2. Put 175 grams of unsalted butter into a basin and stir into a puree.

Add 200 grams of caster sugar and grated lemon zest.

3. Beat 1 egg and 1 yolk, then pour into 2 in three batches.

4. Stir until creamy.

5. Sift in 270 grams of low-gluten flour and a little salt.

6. Mix thoroughly and cover with plastic wrap and keep at room temperature until ready.

7. Spread a thin layer of unsalted butter (outside the amount) on the toasted buns, put it in the refrigerator, and wait until it solidifies before spreading it again.

8. Use a sieve to sift the high-gluten flour (outside the amount) into the baking mold so that it covers the bottom of the mold. Pour out the excess flour and put the baking mold into the refrigerator again.

9. Prepare all ingredients for the pastry cream filling.

10. Mix 2 egg yolks with half of the caster sugar (25 grams) evenly.

11. Sift in 30 grams of low-gluten flour.

12. Mix gently.

13. Put 250 ml of milk, 1/4 of vanilla stick, 30 grams of almond flour, 10 grams of unsalted butter, and the other half of 25 grams of fine sugar into a pot, heat over medium heat, and stir constantly during heating.

Once boiling remove the vanilla strips.

14. Pour half of 13 to 12 and mix well.

15. Pour the mixed 14 back into the pot, mix well with the remaining half of 13, heat and stir continuously until it becomes sticky.

16. Pour 15 into a container, cover it tightly with plastic wrap, wait for it to cool down and put it in the refrigerator for later use.

17. Put the batter from step 6 into a piping bag.

18. On the baked buns, squeeze out the dough in a spiral shape starting from the middle and extending to all sides.

19. Take out the refrigerated 16, pour it into another container, and add an appropriate amount of rum.

20. Stir until smooth.

21. Put it into a piping bag.

22. Pipe three layers on the batter, drawing a circle from the center outward on each layer.

Leave about three centimeters on the edge.

23. Squeeze the remaining 18 3 cm from the edge, and then gently squeeze the top from the middle to the surroundings until the cream filling in the core is completely covered.

24. Spread the egg liquid on the surface and bake in the preheated oven at 180 degrees for 45 minutes.