Basque Cake (Pastel Vasco)
A traditional Spanish basque cake, pastel vasco, features a rich pie crust filled with creamy pastry.
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Instructions
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Preheat the oven to 350°F.
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Combine butter, sugar, lemon peel, 1 egg, 2 egg yolks, and optional rum. Gradually mix in flour to form a dough, then shape, wrap, and refrigerate for 1 hour.
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Meanwhile, prepare the cream filling: Heat milk in a saucepan. Whisk egg yolks, sugar, flour, and rum in a bowl, then slowly add the hot milk. Stir in raisins, return mixture to the saucepan, and boil for 5 minutes until thickened. Let cool slightly, then chill.
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Divide the chilled dough into two parts. Flour a surface and roll each part into a circle, with one slightly larger.
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Line a 9-inch pie pan with the larger dough circle. Spread the chilled cream filling over it, then top with the second dough circle and pinch the edges to seal.
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Beat the remaining egg and brush it over the top crust. Create a decorative pattern with a fork.
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Bake for 35 to 45 minutes until golden.