The Vasco cake, or Basque tart, is a dessert of Basque-French origin highly valued throughout Spain. With a history dating back to the 17th and 18th centuries, it is said that the popularity of this delicious sweet led travelers to call it the "cake of the Basques." Its original preparation included a filling of local fruits, such as cherries and blackberries, but over time various versions have developed. Today, the most well-known version incorporates a rich pastry cream that has conquered palates throughout the peninsula. This tart is made from a dough that can include different ingredients depending on the region where it is made. Various flavors delight the palate, from the traditional jams, like peach and apricots, to the classic Basque province, which has democratized the recipe with its unique touch of English cream. Ideal for enjoying at any time, the Vasco cake is undoubtedly an emblem of Basque cuisine, still preserving the essence of the tradition inherited from past generations.