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.
18,8544.7/5 for 17 ratings
Last modified on: September 11th 2018
For 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:
Keeping: Several days in the fridge, covered with plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 1 gâteau : 3.19 €
Source
Home made.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Potimarron and celeriac autumn soup, Milk rolls, Coconut-vanilla cream for Elsa , Pistachio confectioner's custard, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Walnut short bread, Chocolate eclairs, Finger biscuits, Brioche dough, Tomato foccacia, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Eggs "en cocotte" with spinach, Sauce Normande (for fish), Buckwheat almond biscuits, Chicken breasts in a potato crust, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Citrus syrup, Strawberries in a thyme and lemon-flavoured red wine reduction, Stewed apple (compote), Nougat, ... All |
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