• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Mayberry Rebel

Need Help: Custard-filled Cake?

5 posts in this topic

Several years ago (between 2009 and 2011), I found a recipe in Parade Magazine, but I've since lost the original clipping and can't recall the name of the recipe to look it up again. I'd appreciate any help anyone can provide in helping me find this recipe again, or turning me on to something similar.

 

Here's what I remember: It was a pretty simple recipe, the dough involved crushed almonds (which I recall because I had to smash sliced almonds with a hammer) and was split into two portions, flattened out and refrigerated while I prepared a stove top custard for the filling. The whole thing baked up very solid, with the custard baking into the dough. The dish's name, listed in the article, wasn't English, if I'm recalling properly.

 

Anyone who can help will earn my eternal gratitude. Thank you very much.

Share this post


Link to post
Share on other sites

Was it Gateau Basque? Some recipes add cherries or cherry jam to the usual almond pastry and custard filling.

Share this post


Link to post
Share on other sites

That was absolutely it! Gateau Basque. Thank you a ton. This has been driving me crazy for some time now.


Edited by Mayberry Rebel (log)
1 person likes this

Share this post


Link to post
Share on other sites

I'd appreciate any help anyone can provide in helping me find this recipe again, or turning me on to something similar.

It's great that you've found your answer.

 

For something similar, have a look at the German "Bienenstich" - or "Bee sting" to use the translated name.  It's one of my favourite cakes.  

It's a yeast cake, cut in half and filled generously with custard cream, and the top is covered with a honey-almond glaze.  I assume the honey is where the "bee sting" name comes from.  The crunch of the toasted almond flakes is really special!  And the flavours are great - yeasty dough, creamy custard and the sweet honey almonds.

 

You can use any yeast bun dough, for example a hot cross bun recipe, and bake it like a cake.  But there are lots of recipes online.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.