Basque Cake with Meadowsweet

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 6.0 (servings)

Cake dough:

Meadowsweet cream:



For the cake batter, beat the butter and sugar (both should be at room temperature) until creamy. Add the egg and the yolks. Add the flour and all the other ingredients and knead for about 5 minutes. Leave to rest in the refrigerator for two hours.

For the meadowsweet cream, mix the egg yolks with the sugar until creamy.

Add the flour. Boil the milk with vanilla pulp and meadowsweet and pour it into the egg yolk mixture. Make at moderate temperature, stirring continuously, until it thickens. Cool in a bowl covered with plastic wrap.

Roll out two-thirds of the dough to about 1-inch thickness and use to line a tart pan. Spread the meadowsweet cream about 2 centimeters thick on top. Spread the cherry jam evenly on top, but not all the way to the edges or it will spill out when baked.

Roll out the remaining dough about 1/2 centimeter thick and cover the cake with it, cutting the edge neatly into small pieces. Cut a four-leaf clover from the leftover dough and place it on the top of the dough.

Bake the cake in the oven at 180 degrees for 20 to 30 minutes until golden.

Meadowsweet is a perennial that thrives near streams, with dark green, pinnate and heavily feathered leaves that are white fuzzy on the underside. The woolen-feathered, creamy-white flower panicles emit an intense, honey to almond-like odor, especially in the evening. Harvesting of the leaves is in spring, flowering in summer. The fragrant flowers have a delicate almond aroma.


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