Basque Cake (Pastel Vasco)
Pastel vasco Say it: pas-TEL BAS-koh
Pastel vasco is the Basque Country’s beloved butter cake: two layers of tender, cookie-like dough filled with silky pastry cream or black cherry jam. It is served year-round at home and in bakeries, especially for celebrations and Sunday lunches. The crust bakes to a deep golden brown and stays slightly crisp at the edges, while the filling is cool and creamy. Its simple, rich flavor—butter, vanilla, and eggs—makes it unmistakably Basque.
Basque Cake (Pastel Vasco)
Pastel vasco
Pronounced pas-TEL BAS-koh
- Serves
- 8
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the pastry cream
For the egg wash
Method
In a medium saucepan, heat the milk and 1 teaspoon vanilla over medium heat until small bubbles appear at the edges. In a bowl, whisk the sugar, cornstarch, and egg yolks until pale and smooth. Slowly whisk in about 1/2 cup (120 ml) of the hot milk, pour the mixture back into the saucepan, and cook over medium heat, whisking constantly, until very thick and bubbling, 1-2 minutes; remove from heat, whisk in the butter, press plastic wrap onto the surface, and cool completely.
Beat the softened butter and sugar until light and creamy, then beat in the eggs one at a time, followed by the remaining 1 teaspoon vanilla and the rum. In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms; divide into two-thirds and one-third portions, shape into disks, wrap, and refrigerate for at least 1 hour.
Butter and flour a 9-inch (23 cm) round cake pan or springform pan. Roll the larger dough disk between sheets of lightly floured parchment into an 11-inch (28 cm) round, then fit it into the pan, pressing it gently up the sides; if it tears, patch with scraps.
Spoon the cooled pastry cream over the dough and spread it in an even layer, leaving a 1/2-inch (1 cm) border around the edge. Roll the smaller dough disk into a 9-inch (23 cm) round, place it over the filling, and press the edges together firmly to seal; trim any excess dough and use it to patch cracks.
Whisk the egg yolk with the milk and brush it over the top of the cake. With the back of a knife, score a shallow crosshatch pattern across the surface, taking care not to cut through the dough.
Bake in the center of a preheated 350°F (175°C) oven for 40-45 minutes, until the top is deep golden brown and the cake pulls slightly away from the sides of the pan. If the top browns too quickly, cover it loosely with foil.
Cool the cake in the pan for 15 minutes, then release it from the pan and transfer to a wire rack to cool completely. Serve at room temperature, when the pastry cream is set and the crust is tender.
Regional variant: Basque Cake with Black Cherry Jam (Pastel vasco de cerezas)
Omit the pastry cream and spread 1 1/2 cups (375 g) good-quality black cherry jam over the dough base, leaving a 1/2-inch (1 cm) border. Top with the smaller dough round, press the edges to seal, brush with egg wash, and bake as above; the jam thickens and bubbles at the edges.
Cook's notes
- Keep the dough cold; if it softens while rolling, return it to the refrigerator for 15 minutes.
- Let the pastry cream cool completely before filling, or the dough will melt.
- For the cleanest slices, chill the cake for 30 minutes before cutting.
Serve with
Serve at room temperature with coffee, tea, or a small glass of Txakoli.
Make ahead and storage
The cake keeps at room temperature for 1 day or refrigerated for up to 3 days; bring to room temperature before serving.
