Basque Cake at The Bristol

While Chicago’s Italian community slowly recovers from a zeppole-laced St. Joseph’s Day yesterday, there could be cause for lament, now that the window for pastry cream-filled fried dough stuffed with amaro-soaked cherries has passed. But fear not, because there’s another cream-filled cake with fruit I have my eye on, and its inspiration is clearly from Northern Spain. It’s the Basque Cake at The Bristol, where Amanda Rockman has been rocking our world with her signature dessert from the first moment we laid eyes (and forks) on it, last year. There is just something about the textural contrast here that’s beguiling. Enjoy.