Difficulty:[usr 2]
Sift the flour into a bowl. Make a fountain. In the center put the sugar, the whole egg and the 2 yolks (take a little to brown the cake), 1 pinch of salt.
Turn starting from the center, using a wooden spoon, to begin to amalgamate the elements. Then continue kneading by hand, incorporating the butter cut into pieces. Flavor the dough with a little grated lemon zest. When the dough is homogeneous, put it into a ball, and let it rest in the fridge in the bottom of the refrigerator for about 1 hour.
Then separate the dough into 2 unequal parts. Spread the largest part by hand, directly in the bottom of a buttered springform pan 22 cm in diameter, bringing the dough up the sides; fill the hollow with the cherry jam.
Roll out the rest of the dough. Cover the cake. Seal the edges well to enclose the jam.
Poke a few holes in the lid with the tip of a knife.
Draw streaks on the surface. Glaze with the egg yolk reserved for this purpose. Bake in a moderate oven ( th. 4/8 – 190°C ), for about 45 minutes.
Allow to cool before unmolding.
Variation:
The Basque cake is sometimes garnished with a rum pastry cream instead of cherry jam.
Prepare the cream in advance so that it has time to cool before being poured over the dough:1/4 liter of milk, 2 egg yolks, 60 g of sugar, 25 g of flour, 1 tablespoon of rum.
Finish the cake by proceeding exactly the same way, simply adding the cream instead of the jam.
Source:The hundred best desserts at Larousse
