Week 28: Gâteau Basque (Nevada)

Gâteau Basque is a cake that's filled with custard and cherry jam. It comes from the Pyrenees region of France.

Jump to the recipe!


Gâteau basque won this week's poll, with the basque cheesecake coming in second place. If you want the recipe for the cheesecake, check it out here. Vote for New Hamshire's state dessert for this week on my home page.


Basque settlers immigrated to Nevada, where they shared this delicious cake with the people there.

Gâteau basque involves a few steps, but it is worth it. If you love vanilla custard, this is for you! The cake batter for this gâateau is more of a dough.

Once you cream your butter, sugar, eggs and add your flour and baking powder, you actually chill the batter for at least 2 hours. Then you roll it out to fit your removable cake pan - or tart tin.


After you bake your gâteau basque, you must be patient because it is advised to chill it overnight. This will help the flavors develop and taste richer.

 

|Level:👩🏽‍🍳👩🏽‍🍳|Time: 4 hours (without the final chill)|Serves: 8|

RECIPE:


INGREDIENTS:

Cake Batter

  • 8 tablespoons butter

  • 2/3 cup granulated sugar

  • 2 eggs

  • 1 teaspoon almond extract

  • 1 teaspoon lemon zest

  • 1 cup all-purpose flour

Custard:

  • 1 cup milk

  • 4 egg yolks

  • 2/3 cup granulated sugar

  • 1/4 cup flour

Extra:

  • Cherry Jam, for spreading

  • 1 egg, for egg wash

STEPS:

  1. In a stand mixer, cream the butter and sugar until fluffy. Beat in the eggs for 2 more minutes. Add the almond extract, lemon zest, flour, and baking powder.

  2. Wrap the batter into plastic wrap and chill for at least 2 hours.

  3. Simmer your milk in a pot for 2 minutes. In a small bowl, whisk the sugar, flour, and egg yolks. Add half of your warm milk to your egg mixture. Then add the egg mixture back into the remaining milk. Cook for 5 minutes over medium-high, until thick and creamy. Chill the custard in a bowl, covering the top.

  4. Take out your chilled cake batter and divide it in two. Make one side bigger than the other. Roll the bigger cake section out into a large circle. Place the cake batter into a removable cake pan or tart tin. Then spread the cherry jam over the cake. Spread the chilled custard over the cherry jam.

  5. Roll your remaining cake section into a circle large enough to fit the top of the pan. Chill the cake for 20 minutes.

  6. Whisk your egg to make an egg wash. Brush over the chilled cake. With a fork, scrape across the top of the cake to make a pretty design. Bake in an oven preheated to 375 degrees for 45 minutes. Chill the cake overnight for the best taste.

Enjoy!


- The Bored Baker 👩🏽‍🍳

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