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.
75 K 4.8/5 (20 reviews)
2 hours 55 min.
Easy
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
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 560 RDI=50 % | 160 RDI=20 % | 3,890 RDI=190 % | 16,280 RDI: 190 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 10 RDI=2 % | 300 RDI=20 % | 1,270 RDI: 20 % |
How much will it cost?
- For 1 gâteau : £2.80
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: Celeriac and sesame soup, Rice pudding with fruit and nuts, Yeast-based flaky dough (for croissants), Real custard sauce (crème anglaise), Chocolate rice pudding, ... See them all 67
Flour
Like these other recipes: Soft apple cookies, Bechamel sauce, Cigarettes Russes (Piroulines), Caramelized apple "moelleux" cake, Rolled chestnut and apple brioche, ... See them all 202
Butter
Like these other recipes: Celeriac and sesame soup, Gratin Parmentier, Coconut sweetcrust pastry, Aperitif rolls, Cramique, ... See them all 473
Caster sugar
Like these other recipes: Toffee apple upside-down cake, Clafoutis batter, Strawberry Charlotte, Caramelised apple custards, Tart Tatin, ... See them all 360
Other recipes you may also like
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011277 K5 12 hours 60 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011252 K 15 1 hour 30 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.February 21th 2011400 K3.8 35 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011400 K4.4 2 hours 55 min.
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.May 10th 2023367 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.