I confess, I have a soft spot for pastry cream. It has a simple and delicate flavor, a great consistency and its vanilla taste pairs very well with a wide variety of pastry and cakes. That is why, when I received the notification of a new recipe from The Little Epicurean of a Strawberry Basque Cake, it caught my eye and went on my – long – list of baking plans.
Basque cake originates from the Basque region sandwiched between the border of France and Spain. There are a few variations of Basque cake (gâteau Basque), though they all contain pastry cream as filling, enclosed in a buttery case. This is my gluten-free version.