Traditional Basque Cake: Authentic and Delicious Recipe

In a large bowl, mix the flour, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your hands to rub the butter into the flour until the mixture resembles coarse crumbs. Add the sugar, eggs, and vanilla extract, and mix until a dough forms. If the dough is too sticky, add a little more flour. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Pastry Cream (if using):
In a saucepan, whisk together the sugar, eggs, and cornstarch. Gradually add the milk while whisking. Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil. Remove from heat and stir in the vanilla extract. Allow the pastry cream to cool before using it as the filling. Alternatively, use your favorite fruit preserves if you prefer.

Assemble the Basque Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Divide the dough into two parts, one slightly larger than the other. Roll out the larger portion and line the bottom of the cake pan, ensuring it covers the sides. Spread the pastry cream or fruit preserves evenly over the dough, leaving a small border around the edges.

Top the Cake:
Roll out the remaining dough and place it over the filled pan. Press down the edges to seal the cake, trimming any excess dough. You can create a lattice top with the remaining dough for decoration or leave it whole. Brush the top with a beaten egg for a golden finish.

Bake:
Bake the cake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Allow the cake to cool completely before removing it from the pan and serving.

Serving and Storage Tips: