This is a recipe for a traditional Basque cake, courtesy of my friend Debbie. Her grandmother, who was from Biarritz used to make these cakes when she was little. They are a traditional French-Basque dessert and are fairly simple to make. It is a layered cake, usually made with almond flour but I just used normal flour, crème patissière (pastry cream), and if you'd like a fruity layer, usually done with a preservative, traditionally cherry in this particular cake. In this cake I chose to leave out the jam layer because I think pastry cream is delicious on it's own. This recipe also calls for a spring-form pan, which I do not have so I just made it in a 9 in. cake pan and had to work a little harder to get it out.
