Basque Cake With Cherry Preserves Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Lay one 16-inch piece of parchment across the bottom of a 9-inch springform pan and lay another 16-inch piece on top crosswise. Press the parchment into the bottom of the pan and crease along the sides, making it as flush as possible to the sides of the pan and allowing the parchment to come at least 2 inches above the sides. Put the pan on a baking sheet.
• Combine the cream cheese, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl once halfway through to ensure there are no lumps of cream cheese, until the mixture is very smooth and light, a full 2 minutes. Add the eggs one at a time with the mixer running, beating 30 seconds after each addition. Scrape down the bowl, turn the mixer to low and add the cream and vanilla; raise the speed to medium and beat for 30 seconds. Remove the mixer bowl. Sift the flour over the batter and fold the flour into the batter with a rubber spatula. Pour the batter into the prepared pan.
• Bake until the cheesecake is deep golden brown on top but the center is still quite jiggly, about 2 hours. Let cool completely (the cake will fall dramatically as it cools).
• Release the pan to remove the cake and gently pull the parchment from the sides. Transfer the cake to a serving platter using an offset spatula.

Steps:

• To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
• Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
• Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
• Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold cherry preserves into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Steps:

• Using an electric mixer, beat the butter until creamy.
• Gradually beat in the sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract.
• Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough form and no white streaks of flour remain.
• Spread half the batter evenly in the bottom of the prepared pan.
• Stir the.
• almond extract, if using, into the cherry preserves.
• Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
• Drop the remaining batter by large spoonfuls over the preserves.
• Spread the batter carefully over the jam to the edge of the pan.
• Sprinkle with sliced almonds, if using.
• Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it.
• Let cool in the pan on a wire rack.
• Unmold the cake and dust with confectioners sugar.