How to Make a Pastry Cake | Nevada Basque Cake

Have you ever heard of a Nevada Basque Cake? It is really popular in Nevada because the Gold Rush brought Basque immigrants to Nevada. The Basque people influenced the production of this cake because there was plenty of sugar, eggs and butter. This cake can be filled with pastry cream (like I did in this recipe) or with jam; I've even seen recipes that have both pasty cream and jam in the center. This cake is perfect for the holidays and the ingredients are really simple (you might just have them all on hand). So if you want to make your own Nevada Basque Cake then follow the step by step guide below or watch the video tutorial here:

Ingredients and Tools

Ingredients

Pastry Cream

1 1/8 cups milk
2/3 cup white sugar (divide in half)
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla extract

Dough

1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1 1/8 cups white sugar
3 eggs

Tools

Boil the Milk

To Make Pastry Cream Filling

In a saucepan, combine the milk and 1/3 of sugar. Bring to a boil, stirring to dissolve sugar. Remove saucepan from heat once sugar is dissolved and milk boils.

Combine Sugar and Flour

In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour.

Add Vanilla and Eggs

Add the vanilla and the eggs to sugar and flour mixture. Using an electric hand mixture, beat in the eggs and vanilla.

Add Hot Milk

Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk.

Cook Pastry Cream Till Thicken

Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth (about 5-6 minutes). Remove from heat and let cool for 1 hour (make sure to stir ofter so a skin won't form on top of the pastry cream).

Preheat Oven and Sift Flour

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

For the Dough

Combine and sift the flour and baking powder. Set aside.

Cream Sugar and Eggs

Cream 1 1/8 cup sugar and 3 eggs until light and fluffy.

Fold in Flour

Fold in the sifted flour mixture in three increments, being careful not to over-mix.

Assemble Cake

Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.

Bake

Bake at 350 degrees F (175 degrees C) for 40-50 minutes or until golden brown. I placed mine on a baking sheet because I didn't want to risk the cake rising over the spring form pan and making a mess in the oven.