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Basque Cake
March 16, 2011

This cake seemed to have great potential, but I would not make it again. The pastry filling did not bake into the cake despite another person stating that it did. I had to cook an additional 10 minutes for it to even fully set beneath the crispy top. It has a slightly rubbery texture. The flavor isn't bad, it's just the combination of the consistency and texture that's not appealing. When making the filling, it is imperative to stir the mixture constantly or else it will burn very quickly. When it is returned to the stove top for the second time, make sure to cook over low heat instead of heating to boiling then reducing to medium. You will end up with a burnt, curdled mess! I've never had an authentic Basque cake so it's difficult to rate for comparative purposes.

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