This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
82 K 4.8/5 (20 reviews)
2 hours 55 min.
Easy
3.20 €
1 gâteau
13 IngredientsLast 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
Times for this recipe
Preparation: 1 hour 8 min.
Resting: 1 hour 3 min.
Cooking: 40 min.
All in all: 2 hours 55 min.
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.
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.
Source: Home made.
Nutritional information
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)
Whole milk
Like these other recipes: Sandwich bread, Naan, Celeriac and parsley soup, Celery soup bourguignonne style, Gratin Dauphinois, ... See them all 68
Flour
Like these other recipes: Breton sablé biscuit dough, Nonettes, Cookies of the Camisards, Pistachio "Financiers", Fillet of beef in a rosemary crust, ... See them all 206
Butter
Like these other recipes: Salmon and Spinach Gratin, Gratin slices with spinach, Brioche Tatin, Chicken breasts in a potato crust, Savoury French toast, ... See them all 481
Caster sugar
Like these other recipes: Tatin apples with mascarpone cream, Pear compote , Strawberry and rhubarb crumble, Cranachan, Pink Reims biscuits, ... See them all 363
Other recipes you may also like
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes. February 21th 2011307 K4.9 1 hour 5 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010460 K3.3 35 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam. June 27th 2010484 K2.6 40 min.
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing. September 4th 2019135 K3.7 12 hours 40 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020312 K 24.3 2 hours 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.