gateau basque recipe

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

Gateau Basque

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!

This recipe for gâteau Basque (Basque cake) is perfect alongside coffee, tea, or anything else for that matter! You need only a handful of ingredients to make this delicious dessert.

Gâteau Basque Recipe

milk

orange zest

sugar

all-purpose flour

cornstarch

vanilla extract

unsalted butter (softened)

eggs (at room temperature)

baking powder

Pour the milk into a medium saucepan, then add the orange zest and bring to a simmer.

Meanwhile, beat the egg, yolk, flour, cornstarch, and vanilla extract until it&#39;s pale yellow, thick, and paste-like.

Once the milk is hot, slowly add it to the egg mixture, whisking constantly.

Pour the custard back into the saucepan and set over medium heat.  Whisk constantly until the mixture boils and thickens, about 3-4 minutes.

Push the pastry cream through a sieve into a heatproof container. Press a piece of plastic wrap onto the top to prevent a skin from forming, then chill in the fridge.

Making the Pastry Cream

Preheat the oven to 350°F (180°C). Grease and line a 7-inch (18 cm) springform tin or cake tin with parchment, then lightly dust with flour.

Whisk the flour and baking powder in a large mixing bowl.

Beat the butter and sugar in a large bowl until smooth and creamy. Add the eggs (not the extra yolk) one at a time, beating well between each one.

Gradually mix in the flour mixture until the batter is smooth and combined. Transfer to a piping bag fitted with a large round nozzle.

Pipe a spiral of batter to cover the base of the tin, then pipe a single circle around the outside of the tin to form a wall about 1 inch (2 cm) high.

Fill the center of the tin with the pastry cream, then smooth the top. Pipe the remaining batter over the top of the pastry cream to seal, making sure the top is smooth. Chill in the fridge for at least 15 minutes.

Combine the egg yolk and 1/4 cup (60 ml) of milk, whisking until well combined. Brush the mixture over the top of the cake and use a fork or knife to score a faint crosshatched pattern on top.

Bake the gâteau until it&#39;s well risen and golden brown, about 45 minutes.

Let the gâteau cool completely on a wire rack.  If you used a springform tin, remove it from the pan after 10-15 minutes of cooling. Serve by itself or with cherry preserves.

Preparing the Cake

I used Bob's 1 to 1 GF flour. The flavor was delicious but was hard to work with - meaning batter was thick and hard to get through the pastry bag. If you are used to GF baking....this is delicious and works perfectly, however, if you are trying to sneak in a GF modification....it will not go unnoticed. GF flour tends to offer a less creamy mouth feel and is heavier than regular flour.

We loved it. Couldn't find oranges, so I used vanilla bean instead. I will definitely try it when oranges are in season again!

Hello!

I rushed to read the Gateau Basque recipe. When I visited Biarritz, then San Sebastian I fell in love with the cake. Although I have several recipes, they all lack the special flavor of the local cake, simply because they do not include the spices available in the Pais Vasco!

Your recipe is simple, does have pastry cream in the center (absent on in the Pais Vasco, but a great idea!), and lacks the spices I mentioned. 
I went back to the areas I enjoyed, and tried to get the spices at several markets to no avail!

I will try your recipe, however, to me, it seems to be just a cake with the pastry at the center.

By the way, I am a travel agent, I give your website to my clients who enjoy cooking (and of course travel frequently). I do, of course, recommend your walking tours!

Right now unfortunately I have had NO clients to Europe from mid-February to now. All my bookings were delayed for Fall and next year; it is a very disappointing time to be in the travel business! Unfortunately this has also affected all the Caribbean bookings (for their wonderful beach resorts, we live in a Ohio, USA;  our weather has been unusually cold!). 
 I HOPE AND WILL WAIT FOR "BETTER TIMES", WHICH SEEMS, EACH DAY, TO GET MORE AND MORE DISTANT.

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