Gâteau Basque


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.
69 K 4.8/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: September 11th 2018
For 1 gâteau, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 8 min.
Resting: 1 hour 3 min.
Cooking: 40 min.
All in all: 2 hours 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Gâteau Basque
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.

Stage 2 - 5 min.
Gâteau Basque
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.
Gâteau Basque
Start kneading and stop as soon as the dough is evenly mixed.

Stage 4 - 2 min.
Gâteau Basque
Weigh the dough and divide into 2 unequal parts: 1/4 and 3/4.

Stage 5 - 7 min.
Gâteau Basque
Roll out the smaller piece of dough between 2 sheets of cooking parchment into a circle...

Stage 6 - 7 min.
Gâteau Basque
...the size of your tin or mould.

Using 2 sheets of cooking parchment makes it easier to roll out the soft, fragile dough.

Stage 7 - 1 hour
Gâteau Basque
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.

Stage 8 - 3 min.
Gâteau Basque
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).

Stage 9 - 4 min.
Gâteau Basque
Fill the case with the rum-flavoured custard and level the top.

Stage 10
Gâteau Basque
Turn the edges of the dough in towards the centre.

Stage 11 - 2 min.
Gâteau Basque
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.
Gâteau Basque
Glaze the top of the cake.

Stage 13 - 3 min.
Gâteau Basque
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.
Gâteau Basque
Bake for 40 minutes.

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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %560 RDI=50 %160 RDI=20 %3,890 RDI=190 %16,280 RDI: 190 %
Per 100 g5 RDI=2 %40 RDI=4 %10 RDI=2 %300 RDI=20 %1,270 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten
How much will it cost?
  • For 1 gâteau : 3.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
June 5th 2013276 K3.8 2 hours 20 min.
Scrambled eggs with butter-fried bread and fresh spinach
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
March 18th 2013293 K3.8 2 hours
Mixed salad
Mixed salad
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
February 21th 2011290 K4.6 1 hour
Sushi
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
October 13th 2010336 K4.5 1 hour 40 min.
Strawberry feuilleté
Strawberry feuilleté
This elegant French dessert is not quite a tart. The base is a circle of puff pastry baked and caramelized, then topped when cold with a thin layer of lime-flavoured confectioner's custard and beautiful fresh strawberries.
May 27th 201850 K3.8 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page