Pastel Vasco (Basque Cake) is not just a dessert; it’s a slice of culinary history from the Basque Country that captivates with each bite. This traditional cake, known for its rich and creamy filling, combines the flavors of sweet almond and vanilla, making it a favorite among locals and travelers alike. Often served in bakeries across Spain, the Pastel Vasco holds a cherished place in festive gatherings and family celebrations.
In this article, you will discover how to make Pastel Vasco (Basque Cake) at home, with a comprehensive list of ingredients, step-by-step instructions, and expert tips to ensure your cake turns out perfectly. Get ready to delight in the unique flavors and textures of this Basque masterpiece. Whether you plan to make variations or stick to the classic version, I assure you it’s worth the effort!
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| All-purpose flour | 2 cups | The base for our cake, providing a light and fluffy texture. |
| Granulated sugar | 1 cup | Sweetens the cake and enhances its rich flavors. |
| Butter | 1 cup (softened) | Adds richness and moisture, making the cake decadent. |
| Eggs | 4 large | Helps bind the ingredients and adds a delightful texture. |
| Almond meal | 1 cup | Infuses the cake with a nutty flavor, essential for an authentic taste. |
| Milk | 1 cup | Brings moisture and helps to achieve a creamy filling. |
| Vanilla extract | 1 tablespoon | Enhances the overall flavor with a sweet aroma. |
| Baking powder | 1 teaspoon | Leavening agent to help the cake rise and become fluffy. |
Step-by-Step Instructions
- Prepare the Ingredients – Gather all your ingredients on the counter. This will make the process smoother. Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for your cake.
- Mix the Butter and Sugar – In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a soft texture.
- Add the Eggs – Incorporate the eggs one by one. Make sure to mix well after each addition to ensure an even blend and avoid any lumps.
- Combine Dry Ingredients – In another bowl, whisk together the all-purpose flour, almond meal, and baking powder. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Prepare the Filling – In a separate bowl, mix the milk, vanilla extract, and one egg until well combined. This creamy filling is what makes the Pastel Vasco irresistible.
- Assemble the Cake – Divide the cake batter in half. Spread the first half into a greased baking pan, pour the creamy filling on top, then gently cover with the remaining batter.
- Bake to Perfection – Bake the cake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
- Cool and Serve – Once baked, let the Pastel Vasco cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve it at room temperature, and enjoy with a cup of coffee or tea.
Pro Tips
- Use high-quality ingredients – The flavor of your Pastel Vasco can only be as good as the ingredients you use. Opt for organic eggs and real vanilla extract for the best results.
- Don’t over-mix – When combining wet and dry ingredients, be gentle. Over-mixing can lead to a dense cake.
- Experiment with flavors – Consider adding a touch of lemon zest for a zesty twist or a sprinkle of cinnamon for a warm, spicy aroma.
- Serve with toppings – Enjoy your Pastel Vasco (Basque Cake) with whipped cream or a scoop of vanilla ice cream for that extra delicious touch.
- Store properly – Wrap any leftovers tightly in plastic wrap and keep in the refrigerator for up to a week.
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 350 |
| Protein | 5g |
| Carbohydrates | 45g |
| Saturated Fats | 15g |
| Fiber | 1g |
| Cholesterol | 80mg |
| Sugars | 25g |
| Fat | 20g |
FAQs
What is the best way to store Pastel Vasco (Basque Cake)?
The best way to store your Pastel Vasco is by wrapping it tightly in plastic wrap and keeping it in the refrigerator. It will stay fresh for about a week.
Can Pastel Vasco (Basque Cake) be made vegan or gluten-free?
Yes! You can substitute eggs with flax seeds or applesauce, and use gluten-free flour to make a vegan and gluten-free version.
What are the best side dishes to serve with Pastel Vasco (Basque Cake)?
This cake pairs beautifully with fresh fruit, a light salad, or a scoop of gelato. Consider serving it alongside a rich cup of coffee.
How long does it take to prepare Pastel Vasco (Basque Cake)?
Preparation takes about 30 minutes, and baking time is approximately 45-50 minutes. So, in about 1.5 hours, you could have a delicious cake ready to enjoy!
Can I freeze Pastel Vasco (Basque Cake) for later?
Yes, you can freeze it! Just slice the cake, wrap each piece in plastic wrap, and place them in an airtight container. It will keep well in the freezer for up to three months.
Is Pastel Vasco (Basque Cake) suitable for special occasions?
Absolutely! Its elegant appearance and delightful flavors make it a perfect dessert for birthdays, weddings, or holiday gatherings.
Are there any variations of Pastel Vasco (Basque Cake)?
Yes! Some variations include adding chocolate, different nuts, or even fruit fillings for a twist on the classic recipe.
What should I do if my Pastel Vasco (Basque Cake) cracks on top?
If your cake cracks, don’t worry! It can happen. Feel free to sprinkle some powdered sugar on top to hide any imperfections and add visual appeal.
There you have it—your comprehensive guide to making Pastel Vasco (Basque Cake) right in your kitchen! This cake is not just a treat; it’s a journey into the delicious world of Basque baking. I encourage you to give this recipe a try, enjoy the sweet indulgence, and share your thoughts with us. After all, cooking is about sharing experiences and memories, one slice at a time!
Tried this Pastel Vasco (Basque Cake) recipe? Let us know your experience in the comments!
