A classic dessert from the Basque region of France, this recipe feature layers of cake that sandwich a rum-spiked creamy custard. It is also often made with jam or preserved fruit, and the cake with almond meal.
- 300 g butter
- 300 g caster sugar
- pinch of salt
- 3 eggs, plus 1 egg extra, separated
- 500 g plain flour
- 10 g fresh yeast
- 3 eggs
- 100 g caster sugar
- 40 g plain flour
- 500 ml milk
- 20 ml dark rum
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 6 hours
To make the dough, place butter, sugar and salt in a large mixing bowl. Using your hands, crush and combine ingredients well. Add eggs and extra egg yolk, Use hands to combine.
Add flour and yeast, and continue mixing with your hands for 2 minutes or until combined. Scrape dough onto a floured work surface and knead to form a smooth dough. Wrap in plastic wrap and rest in the fridge for at least 6 hours or overnight.
Preheat oven to 240°C. Grease a 24 cm x 4 cm round baking tin.
To make custard, combine eggs and sugar in a mixing bowl and whisk until sugar dissolves. Add flour and whisk for another 3 minutes or until smooth and thickened.
Heat milk in a saucepan over medium heat, until bubbling along the edges. Remove from heat. Slowly pour two-thirds of the hot milk into the egg mixture. Whisk, then pour back into the saucepan holding remaining milk. Whisk over low heat until custard is thick and coats the back of a spoon. Transfer to a mixing bowl, then fold through rum. Cool.
Remove dough from fridge and cut in half. Set aside one portion. Knead second portion on a floured work surface for 1 minute, to soften. Using a rolling pin, flatten to a 5 mm-thick round base. Using a 24 cm-round cutter and a small knife, cut dough into a circle. Place in prepared tin, then spread over custard, leaving a 1 cm border around the edge.
Repeat rolling and cutting process with second portion of dough. Gently place on top of custard and press lightly to seal the edges. Brush surface with extra egg white. Using a fork, make a criss-cross pattern over surface of cake. Bake for 40 minutes or until golden brown. Serve.