Hello!
Today I’m sharing my take on gâteau basque (or Basque cake), a classic baked good from the Basque region in southwest France. With a tender shortbread-like crust sandwiching a sweet filling (typically pastry cream and/or cherries), gâteau basque is not so much a cake as it is a cookie/tart/pie hybrid. Sturdy yet elegant and not too sweet, it’s the epitome of an anytime treat — welcome at breakfast, dessert, or anytime between.
Gâteau basque comes in all thicknesses and sizes. I’m fond of the fat wedge, aka the “more is more” filling route with generous stripes of both fruit and pastry cream. To keep the finished gâteau from skewing too sweet, I use a thick homemade fruit compote instead of the traditional jam (there are a couple options in the recipe). If you’re in a time crunch and want to substitute storebought jam, use half the amount and either make a shorter gâteau; or increase the pastry cream amount by ~30% to maintain the tall profile.
Baker’s Notes
To break the work up, make the gateau over two days: prepare the dough and fillings the first day, then assemble and bake the second.
The butter-rich pastry softens quickly at room temperature and can be tricky to handle if it gets too warm. I like rolling it out between sheets of parchment paper to minimize sticking. If it ever starts feeling too soft, chill for a few minutes before proceeding.
For easy removal, use an 8” springform pan or 8x3” round cake pan with a removable base. Don’t use anything shorter as the pastry will puff during baking and you need the wall support.
Traditionally, gâteau basque is brushed with whole egg or egg yolk wash and scored decoratively with a fork before baking. Since we’ve got leftover egg whites from both the pastry and pastry cream, I just use whites for the wash and finish the top with granulated sugar. (Whites don’t brown as dramatically as whole egg/egg yolk, so the scoring wouldn’t be very visible.)
The pastry will be delicate straight from the oven, but will firm up at room temperature. Let the gâteau cool completely before trying to remove it from the pan and slice it. I think gâteau basque tastes equally good at room temperature or chilled, and some even think the flavors improve after a day. All that to say, it’s a great candidate for a make-ahead dessert.
This time last year
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Gâteau Basque
Makes one 8” gâteau
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