The divine Pastel Vasco

Oh rainy day. You all know what that means. That’s right, baking day! Today we made a typical cake from here, Pastel Vasco ( Basque Cake ). Let me just say that this was my first attempt on the delicacy and it is not that difficult to make. I would say though that it is more of a pie than a cake and it has a creamy stuffing flavoured with rum.

Some people would think that going to Spain means sun and only sun but they could not be more wrong. By the Atlantic coast of Spain you find very mild climate with a lot of rain. As a result you get very green and beautiful scenery so there is definitely nothing to complain about and once you add the mountains I would say that this is as beautiful as it gets.

I hope that you will try out this recipe because made in the right way the Pastel Vasco is divine.

Pastel Vasco

Ingredients:

For the dough

300 g flour
2 egg
2 egg yolks

200 g sugar
200 g butter
Lemon peel from one lemon

For the cream

¼ l milk
2 egg yolks
60 g sugar
2 tbsp flour
1 tbsp rum ( optional ) 

Method:

Heat the oven to 180 C ( 350 F ). To make the dough, mix butter, sugar, lemon peel, 1 egg and two egg yolks. Add the flour a little at the time until it holds together well. Put the dough in plastic wrap and leave in the refrigerator for one hour. In the meantime make the cream. Heat the milk and set aside. Place the egg yolks, sugar and flour in a bowl. Add the rum and mix well. Pour in some of the milk and mix until it is smooth then add the rest of the milk. Now pass the cream into a pot and stir it slowly over low to medium heat for about 5 minutes. When it is done place it in a bowl and let it cool in the refrigerator. Make two circles from the paste, one a little bigger than the other. Place the bigger one in the baking pan allowing it to extend over the edges. Spread the cream inside. Place the other circle on top of the cream and seal the edges by pinching them together. Bruch over some beaten egg and decorate it by dragging a fork across the top crust. Bake in the oven for 35 to 45 minutes, until crust is golden. Enjoy!

 

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