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Pastel vasco
Almond cake with pastry cream
Pastel vasco: Labourd's buttery almond cake filled with vanilla pastry cream
Bakeries across the French Basque province of Labourd, from Cambo-les-Bains to Saint-Jean-de-Luz, sell this round cake by the slice, and the village of Itxassou has long filled it with black cherry jam instead of cream. The dough sits between a biscuit and a shortcake, rich with butter and ground almonds, and it hides a thick layer of vanilla pastry cream. Some bakers add a spoon of rum to the cream; this one leaves it out. A common mistake is baking it too pale, so the crust stays soft: wait for a deep golden top. Chef's tip: chill the dough well, as it is very soft and much easier to roll when cold.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 7 oz butter, softened
- 7 oz caster sugar
- 1 egg
- 1 egg yolk
- 1 tsp grated lemon zest
- 10 ½ oz plain flour
- 1 ¾ oz ground almonds
- 1 tsp baking powder
- 1 pinch salt
For the pastry cream
- 1 ¾ cups whole milk
- 1 tsp vanilla extract
- 2 ⅞ oz caster sugar
- 1 oz cornflour
For the glaze
- 1 egg yolkbeaten with 1 tbsp milk
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Method
0/7 doneStep 1: Beat 7 oz butter, softened and 7 oz caster sugar until pale and fluffy, about 3 minutes. Beat in 1 egg, 1 egg yolk and 1 tsp grated lemon zest.
5 minStep 2: Mix 10 ½ oz plain flour, 1 ¾ oz ground almonds, 1 tsp baking powder and 1 pinch salt, then stir them into the butter mixture until it just comes together as a soft dough. Split into two pieces, one slightly larger, wrap and chill for at least 1 hour.
65 minStep 3: Meanwhile, heat 1 ¾ cups whole milk and 1 tsp vanilla extract until steaming. Whisk 3 egg yolks, 2 ⅞ oz caster sugar and 1 oz cornflour, whisk in the hot milk, return to the pan and stir over a medium heat for 3–4 minutes until very thick. Cover the surface and cool completely.
15 minStep 4: Heat the oven to 350°F and butter a 24 cm cake tin. Roll the larger piece of dough between sheets of baking paper to a 30 cm circle and line the tin, pressing it up the sides.
8 minStep 5: Spread the cold cream inside, then roll the smaller piece to a 24 cm circle and lay it on top. Press the edges together to seal.
5 minStep 6: Brush with 1 egg yolk and draw a criss-cross pattern with a fork. Bake for 40–45 minutes, until deep golden and firm at the edges.
45 minStep 7: Cool completely in the tin before turning out; the cream sets as it cools. Keep in the fridge and serve at room temperature.
5 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 7 g
- Carbs
- 50 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pastel vasco take?
- About 85 minutes in total: 40 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter, softened?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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