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.
59K 20 4.8
Grade this recipe:

Last modified on: September 11th 2018

Keywords for this recipe:
For 1 gâteau, you will need:

Change these quantities to make: 1 gâteau 2 gâteaux 3 gâteaux
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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.
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,837 Kcal or 16,065 Kj75 gr519 gr155 gr
192 %29 %49 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
299 Kcal or 1,252 Kj6 gr40 gr12 gr
15 %2 %4 %2 %
Per gâteau
Energetic valueProteins CarbohydratesFats
3,837 Kcal or 16,065 Kj75 gr519 gr155 gr
192 %29 %49 %23 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Milk, Gluten
How much will it cost?
  • For 1 gâteau : 3.19 €

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
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
312K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
480K5 49 min. July 27th 2013
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
221K5 2 hours 29 min. August 15th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your 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