cream cheese 1000 grams Icing 200 grams
Cornstarch 52 grams Light cream 600ml
Whole egg liquid 8 Egg yolk 4
Oreo crush 250g Butter 125g
How to make Basque cake with biscuit base Recipe for Basque cakes with biscuit base (8 4-inch pieces) Illustration 1

Step 1

Melt the cream cheese at room temperature or over boiling water and stir until smooth and without lumps. Recipe for Basque cakes with biscuit base (8 4-inch pieces) Illustration 2

Step 2

Sift the icing sugar into the cream cheese and mix evenly (since the icing sugar itself contains cornstarch, the amount of cornstarch in this recipe is reduced. If you are using pure powdered sugar without other ingredients, you can reduce the amount of powdered sugar to 180-180 190g, the amount of cornstarch is increased to about 70g). Recipe for Basque cakes with biscuit base (8 4-inch pieces) Illustration 3

Step 3

Add the egg yolks and mix well, then add 8 whole eggs in 3 batches and mix well. How to make Basque cakes with biscuit base (8 4-inch pieces) Illustration 4

Step 4

Add the whipping cream in two batches and mix well.Recipe for Basque cakes with biscuit base (8 4-inch pieces) Illustration 5

Step 5

Sift in the cornstarch and beat manually with a whisk until there are no grains. It is best not to use an electric whisk. It is easy to beat the eggs or light cream in the cake batter, which will cause the cake to collapse after baking. If there are many particles after mixing, you can sieve the cake batter 1-2 times. This time, I used an 80-mesh nylon filter bag, which I personally think is more convenient than a sieve. Refrigerate the well-mixed cake batter until ready to use (refrigeration can also help the ingredients blend better). Recipe for Basque cakes with biscuit base (8 4-inch pieces) Illustration 6

Step 6

Next make the Oreo base. Although the finished Oreos are crushed, the particles are still too large, so you can wrap them in a plastic bag and crush them a little more. Melt the butter over water and pour into the chopped Oreos. Stir thoroughly to allow the chopped Oreos to absorb the butter. Illustration of how to make biscuit base Basque cake (8 pieces 4 inches) 7

Step 7

Put the paper support into the mold. Here I use a ready-made Basque paper support, or you can fold it yourself. Pour the mixed biscuit crumbs into the bottom of the paper tray and compact it with a rolling pin. Be sure to use a little force, otherwise the biscuit crumbs may float after pouring the cake batter. How to make biscuit-based Basque cakes (8 4-inch pieces) Illustration 8

Step 8

Pour the cake batter into the mold until it is 80% full, and drop it a few times to release the bubbles. If the bubbles cannot burst by themselves, you need to use a toothpick to pop them. Recipe for Basque cakes with biscuit base (8 4-inch pieces) Illustration 9

Step 9

Preheat the oven to 200°C with upper and lower heat, place the cake in the middle layer and bake for 20 minutes. Pay attention to the coloring situation. If the coloring is too fast, you need to cover it with a layer of tin foil to prevent over-burning. If the coloring situation is not ideal, you can increase the cooking temperature to 230°C in the last 2 minutes or move the cake to the upper layer. Recipe for Basque cakes with biscuit base (8 4-inch pieces) Illustration 10

Step 10

Remove the cake, let cool and then refrigerate. You can also freeze it and defrost it in the refrigerator for 6 hours before eating. How to make Basque cakes with biscuit base (8 4-inch pieces) Illustration 11

Step 11

This recipe is for 8 thicker 4-inch basques. If it is 6 inches, you can make 4. You can convert according to your own needs. I used this recipe to make 9 thinner 4-inch basques + 10 pudding cups. Mini basque☺️ Tips for cooking Basque cake with biscuit base

If the eggs are larger, you may need to reduce the amount of eggs or add lemon juice/vanilla extract, otherwise the egg flavor may be stronger~