Basque cake, or "Gâteau Basque", is a beloved dessert that hails from the Basque region in France. With its delicate, buttery crust and a sweet, creamy filling, it's a treat that's perfect for any occasion.
Whether you're celebrating a special event or simply craving a homemade dessert, this cake is sure to impress.
In this guide, you'll learn how to recreate the authentic Basque cake, from making the dough to filling it with your choice of creamy pastry cream or jam.
1. Ingredients for Basque Cake
The beauty of Basque cake lies in its simplicity. To make this delicious dessert, you'll need only a handful of basic ingredients. Here's what you need to get started:
All-purpose flour – 2 cups (this forms the base of your cake dough)
Butter – ½ cup (unsalted, for a rich and flaky crust)
Granulated sugar – ½ cup (adds sweetness to the dough)
Eggs – 2 large (one for the dough and one for brushing)
Baking powder – 1 teaspoon (to help the dough rise)
Vanilla extract – 1 teaspoon (to enhance the flavor)
Almond meal – ¼ cup (optional, but it adds extra richness)
Milk – ½ cup (for the filling)
Cornstarch – 1 tablespoon (for thickening the filling)
Sugar – ¼ cup (for the filling)
Vanilla bean or extract – 1 teaspoon (for flavoring the filling)
With these ingredients, you'll have a perfectly balanced Basque cake that combines a buttery, flaky exterior with a smooth, vanilla custard center.
2. Step-by-Step Guide to Making Basque Cake
Follow these simple steps to make your Basque cake:
Prepare the Dough:
In a large bowl, you can cream together the butter and sugar until light. This will take about 5 minutes. You can add the eggs, one at a time, beating well after addition. Mix in the vanilla extract. In a separate bowl, you combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until a smooth dough forms.
Divide the dough into two parts, one slightly larger than the other, and wrap both in plastic wrap. You can chill the dough in the refrigerator for at least 35 minutes.
Make the Pastry Cream (if using):
In a medium saucepan, whisk together the milk and sugar over medium heat. In a separate bowl, whisk the eggs with cornstarch. Once the milk mixture starts to heat, gradually pour it into the egg mixture while whisking continuously. Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens into a smooth custard. Remove from heat and stir in vanilla extract. Let the pastry cream cool completely.
Assemble the Cake:
Preheat your oven to 350°F (175°C). Take the larger portion of dough and roll it out between two sheets of parchment paper until it's large enough to fit the bottom and sides of a 9-inch round cake pan. Press the dough into the pan, ensuring it covers the bottom and up the sides.
Bake the Cake:
Bake the cake in the preheated oven for 35-40 minutes or until the top is golden and the dough has puffed slightly. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
3. Tips for Perfect Basque Cake
To ensure your Basque cake turns out perfectly, here are some tips to keep in mind:
Chill the Dough: Don't skip the chilling step! It's essential for the dough to be firm and easy to handle when rolling it out. Chilling also helps the butter firm up, resulting in a flakier texture.
Customize the Filling: While the traditional filling is pastry cream, feel free to experiment with fruit jam or even chocolate ganache for a modern twist on this classic dessert.
Use Room Temperature Butter: Softened butter helps create the best texture for the dough. If your butter is too hard, it will be difficult to cream it properly with the sugar.
Basque cake is a deliciously rich and buttery dessert with a wonderful balance of sweetness and flavor. Whether you make it with creamy pastry cream or a fruity jam filling, this cake is sure to impress with its golden, flaky crust and indulgent center.
