Ingredients: 300 g flour 200 g sugar 40 g tant pour tant 1 egg 1 egg yolk 120 g butter salt 3/4 of a baking powder package (around 8 g) 1 dash of pernod pastis 1 drop bitter almond 1/2 litre pastry cream rum 1 egg yolk (glazing) Time: 2 hr 45 min Directions:Whisk the butter and sugar and tant pour tant until pale and thick. Add the eggs and mix well. Add the baking powder, pernod, bitter almond, salt and flour. Mix with your finger to obtain a homogeneous dough. Do not overknead it. Let it sit one hour minimum in the fridge. It is even best to make it the day before. Meanwhile, prepare the pastry cream. Flavour with rum and bitter almond. Roll out the dough. Put it on the rolling pin to handle it easily. Line a buttered pie pan, leaving some dough to overflow the sides. Glaze the rim with an egg yolk beaten with water (glazing) and fill with pastry cream. Roll out another disc of dough and put it on the rolling pin to handle it easily as well. Cover the cake. Press the sides of the pan to make the dough stick and cut the excess. Glaze the surface of the cake with egg yolk and decorate using a fork. Bake at 150 C (302 F) for 1 hour. When finished, the cake must be golden. Serve the Basque cake warm or cold along with custard. |