Gâteau Basque
This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream).
This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a useful tip to make this easier.
This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a useful tip to make this easier.
42K 19 4.7
Last modified on: September 11th 2018
Keywords for this recipe:CakeBasqueBayonne cityConfectioner's custardRumButterEggsFor 1 gâteau, you will need:
- 1
4 egg yolks - 2
66 g caster sugar - 3
330 ml whole milk - 4
25 g cornflour - 5
2 tablespoons rum - 6
300 g flour - 7
120 g butter - 8 190 g caster sugar
- 9
10 g Vanilla sugar - 10
2 eggs - 11
10 g baking powder - 12
½ teaspoon fine (or table) salt - 13
20 g beaten egg - Total weight: 1,285 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 8 min. | 1 hour 3 min. | 40 min. | 2 hours 51 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 30 min.
Prepare the confectioner's custard with 4 egg yolks, 66 g caster sugar, 330 ml whole milk and 25 g cornflour, using the method explained here.
When the custard is cooked, add 2 tablespoons rum, mix well and cover.
Set aside in the refrigerator.
When the custard is cooked, add 2 tablespoons rum, mix well and cover.
Set aside in the refrigerator.
Stage 2 - 5 min.
Put into a food-mixer bowl: 300 g flour, 120 g butter, 190 g caster sugar, 10 g Vanilla sugar, 2 eggs, 10 g baking powder and ½ teaspoon fine (or table) salt.
Stage 3 - 5 min.
Start kneading and stop as soon as the dough is evenly mixed.
Stage 4 - 2 min.
Weigh the dough and divide into 2 unequal parts: 1/4 and 3/4.
Stage 5 - 7 min.
Roll out the smaller piece of dough between 2 sheets of cooking parchment into a circle...
Stage 6 - 7 min.
...the size of your tin or mould.
Using 2 sheets of cooking parchment makes it easier to roll out the soft, fragile dough.
Using 2 sheets of cooking parchment makes it easier to roll out the soft, fragile dough.
Stage 7 - 1 hour
Then roll out the larger piece of dough, again using 2 sheets of cooking parchment, into a circle a little larger (by about 1 inch / 2 or 3 cm) than your tin.
Lay both circles, still in their papers, on a baking sheet and refrigerate for at least 1 hour or overnight.
Lay both circles, still in their papers, on a baking sheet and refrigerate for at least 1 hour or overnight.
Stage 8 - 3 min.
After this, the dough will be firmer and easier to handle.
Take the larger circle out of the fridge, carefully remove the paper and lay the dough in the tin.
Preheat your oven at 360°F (180°C).
Take the larger circle out of the fridge, carefully remove the paper and lay the dough in the tin.
Preheat your oven at 360°F (180°C).
Stage 9 - 4 min.
Fill the case with the rum-flavoured custard and level the top.
Stage 10
Turn the edges of the dough in towards the centre.
Stage 11 - 2 min.
Take the remaining circle out of the fridge, carefully remove the paper and lay in the tin like a "lid" on top of the custard filling.
Stage 12 - 3 min.
Glaze the top of the cake.
Stage 13 - 3 min.
If you like, you can decorate the top by marking the dough with a fork. Use a bit of pressure, or the marks will disappear during cooking.
Stage 14 - 40 min.
Bake for 40 minutes.
Best eaten cold, the gâteau Basque will only improve if kept for a day or two.
Best eaten cold, the gâteau Basque will only improve if kept for a day or two.
Remarks
For an even more pronounced rum flavour, add a tablespoonful to the bowl before mixing the dough.
Keeping
Several days in the fridge, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,837 Kcal or 16,065 Kj | 75 gr | 519 gr | 155 gr |
| 192 % | 29 % | 49 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 299 Kcal or 1,252 Kj | 6 gr | 40 gr | 12 gr |
| 15 % | 2 % | 4 % | 2 % |
| Per gâteau | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,837 Kcal or 16,065 Kj | 75 gr | 519 gr | 155 gr |
| 192 % | 29 % | 49 % | 23 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Chocolate and vanilla crème brûlée, Rice pudding with fruit and nuts, Lime confectioner's custard (pastry cream), Chocolate rice pudding, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Kouign-amann, Tomato tatin, Oat shortbread biscuits, Soft apple cookies, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Fillet of salmon meunière, Traditional nutty choc-chip cookies, Cajun pulled pork, Pear, grapefruit and pistachio tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Mulled wine Belle-Plagne style, Plum tart, Creamy plum and pear clafoutis, Jelly-style plum jam, ... All |
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