Basque cream cake (Bayonne, France)

History and Origin

It is not precisely known when the Basque cake, whose Basque name "bixkotxa" means "house cake", was born. However, the success of this recipe is owed to Marianne Hirigoyen, who ran a pastry shop in the spa town of Cambo-les-Bains at the end of the 19th century and called herself "the Basque cake maker" at the Bayonne market. Her cake, combining the crispiness of its pastry and the softness of its filling, quickly became a true success. The Basque cake thus established itself locally at the very beginning of the 20th century and gradually became emblematic of the region, notably thanks to the development of the first seaside tourism movements.

Description

Incomparable, this cake with its crispy shortcrust pastry is a cake with a strong character that matches that of the Southwest!
This version will delight traditionalists, who will enjoy the indulgence of its almond cream flavored with a hint of rum.

Store for 8 days, in its original packaging, in a cool, dry place and outside the refrigerator.

Ingredients 

Wheat flour (gluten), sugar, butter, milk, egg, almonds, corn starch, rum, baking powder (wheat starch), salt, egg wash (milk)

Non-contractual photos