The Story of the Rose Basque Cake with Ginger, Apricot, and White Chocolate

If you're looking for dietary substitutions, you can use dairy-free cream cheese and coconut cream to make this Basque cake vegan-friendly. For a gluten-free option, replace cornstarch with a gluten-free flour blend. Additionally, you can substitute apricot jam with other fruit jams like peach or raspberry for a different flavor.

To store the Basque cake, let it cool completely before wrapping it in plastic wrap or placing it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Wrap it tightly in plastic wrap and then in aluminum foil; it can be frozen for up to 2 months. Thaw it in the refrigerator before serving.

This Basque cake pairs beautifully with a cup of herbal tea or a glass of dessert wine. For a more decadent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh fruits like berries or a citrus salad can also complement the flavors of the cake.

Yes, you can easily adjust the spiciness of the ginger in the Basque cake. The recipe suggests using 10 to 20 grams of ginger juice, so if you prefer a milder flavor, start with 10 grams and taste the mixture before adding more. This way, you can customize the cake to your taste preference.

To make the apricot jam for the Basque cake, wash and pit 150 grams of apricots and 150 grams of nectarines, then cut them into small pieces. Combine them with 30 grams of sugar and 5 grams of lemon juice in a saucepan. Cook over low heat, stirring frequently, until the mixture thickens. Skim off any foam that forms while cooking, then let it cool before using it in the cake.