Basque Cake with morello cherry jam
Ingredients:
  • 125 gr butter
  • 125 gr sugar
  • 2 eggs
  • 250 gr flour
  • 1 sachet vanilla sugar
  • 1 small sachet baking powder
  • 250g Comtes de Provence black cherry jam
Preparation:

The day before, prepare the dough: Whisk the softened butter, sugar, vanilla sugar, eggs and add the flour and baking powder. Form a ball and leave in a cool place covered with cooking film.
The next day, light your oven at thermostat 6 or 180°C.
Spread half the dough over the bottom of a buttered baking tin, leaving 1.5 cm over the edge.
Put the jam on the dough and cover with the rest of the rolled out dough. Moisten the edges of both layers of dough and squeeze together. Brush all over with egg yolk. Score the cake with a fork.
Bake in the oven 40 min at 180°C/ thermostat 6.
 
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