gateau basque

Voici un gâteau 100% pur beurre, 100% ce qu'il vous faut en cas des temps frileux.

Gâteau basque à la confiture prunes-amandes

de confiture prunes amandes

de farine fermentante

oeuf

jaunes d'oeufs

de sucre glace

sachet de sucre vanillé

pincée de sel

cuillère à soupe de jus de citron

Mélangez l'oeuf entier, les jaunes, le sucre vanillé, le jus de citron et le sucre glace. Ajoutez le beurre ramoli jusqu'à obtenir un mélange crémeux. Ajoutez la farine.

Quand la pâte est homogène, couvrez vos mains de farine et faites une boule avec la pâte. Mettez-la dans un film plastique et réservez 1 heure au réfrigérateur.

Etalez les 2/3 de la pâte dans un moule à manqué recouvert de papier sulfurisé en la remontant d'environ 2cm sur les bords. Étalez votre confiture dessus.

Humectez les bords de pâte avec un peu d'eau et recouvrez avec le reste de pâte.

Dorez la surface avec le mélange oeuf-eau et rayez la surface avec une fourchette pour faire des croisillons.

Enfournez le gâteau et baissez la température à 160°C. Faites cuire 30 minutes, puis couvrez votre moule avec un papier alu et cuisez encore pendant 15 minutes.

Un gâteau moelleux fondant et sans gluten. Très facile et idéal pour le goûter.

Gateau moelleux aux pommes, amande et citron (sans gluten)

pommes

g de beurre

g d'amandes en poudre

oeufs

citron (bio, au pire non traité)

cuillère à soupe de maïzena

cl de crème fraîche liquide

g de sucre roux

Préchauffer le four à 200°C Couper les pommes en quartier puis les diviser en 3. Poêler les morceaux obtenus dans le beurre et 20 g de sucre pendant un quart d'heure.

Râper dans un saladier la peau du citron en évitant de retirer la pellicule blanche.

Dans le même récipient, rajouter les autres ingrédients: sucre, œufs, amandes, maïzena, crème, jus du citron.

Déposer les pommes cuites dans un moule à cake, puis verser la pâte dessus. Et enfourner 30 minutes à 200°C.

Démouler lorsque le gâteau a refroidi. Celui-ci est meilleur froid (le mettre sur un rebord de fenêtre...).

Gateau Basque is a traditional cake that comes from the French Basque country.  The rich pastry cream makes this a dessert that your friends and family will love!

Gateau Basque

unsalted butter (softened)

granulated sugar +plus 2 tablespoons ((1¾ cups +plus 2 tablespoons))

eggs (- divided)

all-purpose flour

tbsp baking powder

salt

water

milk

heavy cream ((or whole milk))

vanilla bean paste (or vanilla extract)

sugar

cornstarch

tbsp all-purpose flour

eggs

confectioners’ sugar (for garnish)

Add the whole milk, heavy cream, and vanilla bean seeds (or vanilla extract) to a medium saucepan over medium heat and heat until very hot, but do not let it scald or boil.

Add the granulated sugar, cornstarch, all-purpose flour, egg yolks, and eggs to a medium bowl.  Whisk to combine.

Slowly add the hot milk mixture to the egg mixture whisking continuously until it has been fully incorporated.

Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until bubbly and very thick (3-5 minutes).

Remove the pan from the heat, and transfer the pastry cream to a large heat-proof bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the top of the pastry cream.

Let the pastry cream cool to room temperature before using (about 1 hour).

Custard

Add the all-purpose flour, baking powder, and salt to a large bowl and whisk to combine.  Set aside until needed.

Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until fluffy (3 to 4 minutes), stopping to scrape the sides and bottom of the bowl as needed.

Add the large egg yolks and two whole eggs, one at a time, to the creamed butter, beating well after each addition. Scrape the sides and bottom of the bowl between each addition.

Reduce the mixer speed to low speed and gradually add the flour mixture to the wet ingredients, beating just enough to combine and form the dough.

Turn the Basque dough out on a lightly floured work surface and shape it into 2 disks. Wrap each disk in plastic film wrap and refrigerate for at least 1 hour.

Grease a 9-inch springform pan and dust it with flour. Set aside until needed.

On a lightly floured surface, roll one dough disk (using a rolling pin) into a 12-inch circle. Transfer the dough to the prepared springform pan, pressing into the bottom of the pan and up the sides. Refrigerate for at least 30 minutes.

Pour the pastry cream filling into the chilled prepared crust and refrigerate for 30 - 60 minutes.

Roll the remaining dough disk into a 12-inch circle.

Place the top crust over the filling.

Crimp the edges of the dough to seal the cake, then trim off any excess dough. Refrigerate for at least 30 minutes before baking.

Preheat the oven to 400° Fahrenhiet.

In a small bowl, whisk together one tablespoon of water and one egg to make an egg wash.  Brush the top of the dough with the egg wash.

Place the springform pan on the center rack of the preheated oven and bake for 20 minutes.

Reduce the oven temperature to  350° F and continue to bake for an additional 25 minutes.  The cake should be golden brown, but If the cake starts to get too brown, cover it with aluminum foil.

Remove the cake from the oven and allow it to cool on a wire rack in the pan for 10 minutes. Then carefully remove the ring from the pan and allow it to fully cool on the wire rack.

Transfer the cake to a serving dish and dust with confectioners sugar before serving.  Serve with fresh raspberries and enjoy.

Cake

Both versions sounded delicious but I'm a huge fan of custard so that's the one I made. It did not disappoint, it was so good!

Such a delicious cake! I love the creamy custard inside as that is my favorite part!

Hi Dennis, that is the beauty of traveling for us foodies, we get inspired by what we experience. We love everything about this Gateau! Yum. That custard looks amazing and the crust mouthwatering. Well done, thanks for sharing your travels and the wonderful food that inspired you!
Cheers!

Your cake recipe is amazingly delicious. I made this and the kids love it so much!

Oh my gosh, this cake recipe was delicious. I can't wait to make again.

This was amazing!! I can't wait to make it again. Thank you so much for sharing this recipe :)

Anytime you have a cake plus cream or pudding filling, I'm all in. And thanks to your step by step instructions, this looks totally doable! Everything is on my shopping list to make this weekend.

This cake is a combination of simplicity and flavor. This is my first time making Basque cake; everyone loved it and asked for more!  Thank you for another delicious recipe!

This Gateau Basque recipe is a slice of culinary heaven! Tried it and the buttery layers with that luscious filling are pure perfection. A taste of the Basque Country in every bite. Thank you for sharing this delightful journey of flavors!

That creamy custard filling is just divine - the perfect contrast to the cake base! What a beautiful dessert this Gateau Basque is - one that was quickly devoured in my household!

With a crispy crust and a juicy cream core - the Basque cake is for those who want to try only the best.

Dough

flour - 11.5 oz (330 g)

eggs - 1 pc.

almonds - 1.8 oz (50 g) ground

sugar - 5.3 oz (150 g)

butter - 6.4 oz (180 g)

Cream

milk - 26 fl oz (760 ml)

eggs - 3 pcs.

cinnamon - 1 stick

lemons - 1/2 peel

oranges - 1/2 peel

For spreading

Prepare a cream that will serve as a filling for the cake. 

For it, heat the milk with the sugar, cinnamon and citrus peels (only the yellow and orange parts) for 10 minutes on low to moderate heat. The milk should not boil. 

Remove the mixture from the heat, cover it with a lid and leave it for 10 minutes, then strain and place it back onto the heat. 

Beat the eggs with the starch and pour them in a thin stream over the milk. 

Boil the cream for 6 minutes, by stirring constantly, then pour it into a bowl and cover with cling film, so that it sticks to the cream so that no crust forms. 

Make the cake batter by sifting the flour with the powdered sugar into a bowl. Beat the egg with them, pour the ground almonds and cut the butter into small pieces - it should be very cold (you can leave it for 20-30 minutes in the freezer). 

Rub with your fingers to form crumbs and then gather them into a ball of dough with a crumbly structure. 

Divide it into two parts, one slightly larger than the other and roll out the larger between two layers of baking paper into a round crust with a diameter of 12″ (30 cm). To make it easier, put the crust along with the bottom layer of paper directly in the cake tin in which you will bake - diameter 9″ (22 cm) and walls not lower than 2″ (5 cm). Press the dough along the edges and stick it to the walls to form a border. Pour the cream into it and flatten it out. 

Roll out the other part of the dough in the same way into a smaller crust - about 9″ (22 cm) and place it on top of the cream. Cut the protruding edges and fold them, so that it seals nicely where the two layers meet. 

From the cut outs you can optionally create the Basque symbol, which you will see in the photos. For it, make two S-shaped pieces and cross them. 

Preheat the oven to 360°F (180°C). Spread the Basque cake with the beaten egg and bake for 35-40 minutes or until it aquires a golden brown color. 

Once you remove the almond cake from the oven, leave it to cool and carefully separate it from the cake tin (it is best to use a cake tin with a detachable bottom). 

Would love these recipes if they were in cups, tablespoons, teaspoons,betc. Do you have a cookbook?

Looking forward    pic #3 looks like a swastika  least to me!

I made this today for company and we all really loved it.  Wonderful crust and unique filling!  I am an accomplished cook, so I didn't take everything in this recipe  some things were lost in  boil the custard for 6 minutes.  Not gonna do that! I also mixed the corn starch with the sugar and poured them both into the milk before heating so I could make sure the corn starch was cooked thoroughly before tempering the eggs with the hot  them last so they wouldn't curdle being heated too hot.  I cut the sugar back in the crust because I don't like too much sweetness, and I added a pinch of salt to the crust AND the custard.  Must have some salt in desserts. When serving, I offered some hot fruit for a topping.  Perfect.  But I have never seen a recipe for a dessert like this and I really enjoyed making and eating it!  Thank-you.

by 'starch' in the recipe, do you mean corn starch? That is the only kind of starch we have available here. Thanks!

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