What could be better than the Cambo-les-Bains market (Pyrénées-Atlantiques) to taste the real Basque cake? It was here that the first was marketed about 200 years ago. Today, this shortbread dessert is an institution. “Every week I come here to buy a cream or a cherry one”, reveals a local resident. Everyone has their own preference.

To know the traditional Basque cake recipe, you have to ask Didier Irastorza, pastry chef in Cambo for more than 40 years. “We start with the sugar, the butter, the eggs, then the flour and the yeast”, he explains. He then mixes all his ingredients by hand to obtain a nice shortbread dough.

After a few hours in the fridge, it is ready. Then place at the heart of the cookie! For Didier, the Basque cake always rhymes with cream, which must be generous and regular.

Then, our pastry chef goes to the last step: put the cake in the oven heated to 170 ° for 40 minutes.