Traditional basque cake

120 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Breakable dough 0.25 kg
Basic patissiere cream 0.5 l
Butter 0.03 kg
Corinto raisins 0.025 kg
White Diamonds Dorado 0.011 l
English chocolate cream 0.05 l
See Recipe
Butter 0.04 kg
Icing sugar 0.08 kg
Eggs 0.8 ud
Vanilla flavour 0.2 g
Plain flour 0.16 kg
Ground almond 0.03 kg
See Recipe
Sterilised milk 0.333 l
Cinnamon stick 0.333 ud
Plain flour 0.033 kg
Sugar 0.05 kg
Eggs 1.667 ud
See Recipe
Sterilised milk 0.05 l
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.006 kg
Dark chocolate coating 0.004 kg
Elaboration

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Stretch out the dough and line the mould.
  • Fill the mould with patissiere cream.
  • Cover with more dough and make sure that you cover the edges.
  • Brush with beaten egg and cook at 180 ºC 3/4/3 with the air intake open.
  • Serve with English chocolate cream.
Nutritional information (1 portion)
Energy
517.36
kcal
Carbohydrates
66.65
g
Proteins
11.48
g
Lipids
21.92
g
Sugars 33.89 g
Salt (Sodium) 127.58 mg
Folic acid 28.71 ug
Vitamin C 1.42 g
Vitamin A 205.28 ug
Zinc 1.01 mg
Iron 1.45 mg
Calcium 122.76 mg
Cholesterol 169.7 mg
Polyunsaturated fatty acids 1.13 g
Monounsaturated fatty acids 5.14 g
Saturates 9.04 g
Fiber 1.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.