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.
64K 4.8/5 based on 20 reviews
Last modified on: September 11th 2018
Keywords for this recipe:For 1 gâteau, you will need:
- 1
4 egg yolks - 2
66 ml caster sugar - 3
330 ml whole milk - 4
24.25 ml cornflour - 5
2 tablespoons rum - 6
468 ml flour - 7
124 ml butter - 8 190 ml caster sugar
- 9
10 ml Vanilla sugar - 10
2 Eggs - 11
10 ml baking powder - 12
½ teaspoon fine (or table) salt - 13
20 ml beaten egg
Change measures:
Times for this recipe
Preparation: 1 hour 8 min.
Resting: 1 hour 3 min.
Cooking: 40 min.
All in all: 2 hours 51 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 ml caster sugar, 330 ml whole milk and 24.25 ml 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: 468 ml flour, 124 ml butter, 190 ml caster sugar, 10 ml Vanilla sugar, 2 Eggs, 10 ml 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 30 % | 560 50 % | 160 20 % | 3,890 190 % | 16,280 190 % |
| Per 100 g | 5 2 % | 40 4 % | 10 2 % | 300 20 % | 1,270 20 % |
How much will it cost?
- For 1 gâteau : 3.19 €
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: Smoky potato and potimarron gratin, Potimarron and leek soup, Pain perdu, Panna cotta, Cramique, ... See them all 62
Flour
Like these other recipes: Kugelhof for Nanou, Coconut tuiles, Rabbit civet "à la normande", X-Files cookies, Doughnuts, ... See them all 194
Butter
Like these other recipes: Langoustine and leek tarts, The total turnip, Gâteau Breton (Brittany butter cake), Gingerbread, Kouign-amann, ... See them all 448
Caster sugar
Like these other recipes: Nanou's chocolate cake, Tart Tatin, Cooking sugar, Strawberry mousse with mascarpone, Bonnevaux apple tart, ... See them all 349
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