Drunk Gâteau Basque
I love Gâteau Basque.This boozy version is ideal for a wekend tea party.
Preparation time 45 minutes
Serves 4 Ingredients For the cake
150g powder sugar
200g unsalted butter, at room temperature
4 egg yolks
400g all purpose flour For the cream
Half a vanilla pod
2 egg yolks
20g corn flour
5tbs white rum Preparation method
1.Preaheat the oven to 175C.
2.For the cream: place in bowl the egg yolks, egg and corn flour and whisk until pale and thick. Put the milk, and the rum , into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the saucepan. Heat the cream mixture to just below boiling point. Slowly pour the hot cream onto the eggs and corn flour, whisking as you go. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.
3.For the cake dough: in the mixing bowl of Kenwood Chef Sense
you add all the ingredients.By using the dough hook on a low spead we get an a non sticky dough.
4.In a buttered and floured cake tin of 20 cm we layer the dough across the surface and the sides ( we need to keep a bit of the dough to make the lid of the cake). Then we pour the cream and we cover with the rest of the dough.
We brush the surface of the cake with egg yolk and we bake for 30 minutes, until the cake is golden in colour.
We leave leave the cake for 25 minutes and then is ready for our friends.