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Gateau Basque
Basque Cake
Pastry Cream:
2 eggs
3 TBS sugar
1/2 C flour
2 C milk
1 tsp. vanilla extract
1 tsp. almond extract
In a medium saucepan, mix together the eggs, sugar and flour. Slowly add the milk. Place over medium heat and stir constantly until thickened (boiling). Add the vanilla and almond extracts. Let cool in the refrigerator.
4 eggs
2 C flour
2 tsp. baking powder
1 C sugar
1/2 C plus 1 TBS butter
1 tsp. vanilla extract
1 tsp. almond extract
Place flour in large mixing bowl, making an indent in the center. Sprinkle the baking powder over the flour. Place the sugar, 1 whole egg and 3 egg yolks, butter and vanilla and almond extracts into the indent. Mix the dough until it no longer sticks to the sides of the bowl. Place 3/4 of the dough into a round baking pan (a quiche pan with a removable bottom is preferred). Add the Cream Pastry. Cover with the remaining dough.
Bake at 400-degrees F for about twenty minutes. Reduce the heat to 350-degrees F, and bake for an additional fifteen to twenty minutes or until golden brown.
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