Basque cake
Pastry recipeFor 20 8-cm rings
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Basque pastry crust
Ingredients
- Sugar - 250g
- Butter - 250g
- Egg - 180g
- Flour - 500g
- Chemical yeast - 7g
- Vanilla
Knead the flour, the baking powder, vanilla and sugar with the butter. Add the eggs. Set aside in the fridge. Roll it out to a 3-mm thickness. Cut and spread the pastry on the buttered rings. Make "lids" the same size as the rings.
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Blood orange compote
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 500g
- Frozen fruits IQF : Apricot halves - 250g
- Sugar - 100g
- Starch - 90g
Thaw apricot halves and cut them into brunoise. Put the purée on the stove and add the sugar-starch. Bring to the boil. Add the brunoise and set aside in the fridge.
In this step
Frozen fruit purées
Frozen whole fruit and pieces IQF -
Assembly
Put 1 cm of compote in the rings. Place the remaining pastry over it, like a lid. Join the edges together. Pencil some egg wash over. Draw some lines with a fork. Prick the middle with a knife. Bake at 170°C for 20-25 minutes in the oven door open. Unmould before it cools down completely.
