Basque Cake
basque cake: 
 
1 cup  flour
1/2 cup  corn flour
1 tsp  baking powder
1/4 cup  ground almonds
1/2 cup  plus 2 tablespoons cold butter, cut into small pieces
2/3 cup  icing sugar
1   whole egg
2   egg, yolks
 
  pastry cream:
1/4 cup  whole milk
4   egg, yolks
2 Tbsp  cornstarch
1-3/4 cup  whole milk
1/3 cup  sugar
1   vanilla, bean, scraped, pod discarded
1/4 cup  ground almonds
 
  sour cherry sauce:
1 cup  fruity red wine
1/4 cup  red currant jelly
1/2 cup  sour cherries
2 Tbsp  honey
1   cinnamon stick
4   whole cloves
 
preheat oven to 350 degrees f. sift together flours and baking powder. 
stir in ground almonds. in a food processor combine flour mixture with 
cold butter. pulse several times until mixture resembles coarse meal. in a 
small bowl whisk together whole egg, egg yolks and sugar until smooth. add 
to flour mixture and pulse again until mixture comes together. turn onto a 
lightly floured surface. divide dough in half. roll out each half into 
quarter inch thick 10-inch circles. cover with plastic wrap and chill for 
30 minutes. 
 
pastry cream: in a medium bowl whisk together first amount of milk, egg 
yolks and cornstarch until smooth. heat second amount of milk, sugar and 
vanilla in a heavy bottomed pot. when this mixture comes to a boil, slowly 
pour half of it over the egg yolk mixture while whisking briskly. return 
mixture back to pot. continue whisking 4 to 5 minutes until smooth and 
boiling. remove from heat. add ground almonds. cover surface with plastic 
wrap. cool to room temperature. 
 
assembly: 
line a flan ring with one layer of the rolled pastry. pour in pastry cream 
and then top with second layer of pastry. place flan ring on baking sheet. 
bake for 40 to 45 minutes until golden and set. 
 
sour cherry sauce: 
combine all sauce ingredients in a small saucepan and bring to a boil. 
reduce to simmer and reduce by half. strain and serve warm over cake. 
 
--- 
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(ID: 6010) Mirror: rec.food.recipes: Tue, Sep 28, 2004


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