Gâteau Basque

A recipe from cooking-ez.com
59K4.8 September 11th 2018
Gâteau Basque
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For 1 gâteau, you will need:

Times:

PreparationRestingCookingStart to finish
1 hour 8 min.1 hour 3 min.40 min.2 hours 51 min.

Step by step recipe

1Prepare 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.
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2Put 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.Gâteau Basque  : etape 25
3Start kneading and stop as soon as the dough is evenly mixed.Gâteau Basque  : etape 25
4Weigh the dough and divide into 2 unequal parts: 1/4 and 3/4.Gâteau Basque  : etape 25
5Roll out the smaller piece of dough between 2 sheets of cooking parchment into a circle...Gâteau Basque  : etape 25
6...the size of your tin or mould.

Using 2 sheets of cooking parchment makes it easier to roll out the soft, fragile dough.
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7Then 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.
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8After 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).
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9Fill the case with the rum-flavoured custard and level the top.Gâteau Basque  : etape 25
10Turn the edges of the dough in towards the centre.Gâteau Basque  : etape 25
11Take 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.Gâteau Basque  : etape 25
12Glaze the top of the cake.Gâteau Basque  : etape 25
13If 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.Gâteau Basque  : etape 25
14Bake for 40 minutes.

Best eaten cold, the gâteau Basque will only improve if kept for a day or two.
Gâteau Basque  : etape 25

Remarks

For an even more pronounced rum flavour, add a tablespoonful to the bowl before mixing the dough.
View this recipe : https://cooking-ez.com/desserts/recipe-gateau-basque.php
March 29th 2024.
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