A classic dessert from the Basque region of France, Gâteau Basque is a rich and buttery cake with a delicate yet indulgent filling. Traditionally made with either pastry cream or cherry jam, this version combines both for a perfect balance of creamy and fruity flavors. The golden crust encases the smooth filling, creating a delightful contrast in every bite.
Why You’ll Love This Recipe
- Authentic French Pastry – A time-honored dessert from the Basque Country with a rich history.
- Delicious Texture Contrast – Buttery, crumbly dough pairs beautifully with smooth pastry cream and fruity cherry jam.
- Elegant Yet Simple – Despite its sophisticated appearance, Gâteau Basque is easy to make with basic ingredients.
- Perfect for Any Occasion – A wonderful dessert for celebrations, holidays, or a refined afternoon treat.
- Make-Ahead Friendly – The dough and pastry cream can be prepared in advance for easy assembly.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 pinch of salt
For the filling:
- 1 cup milk
- 2 egg yolks
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum (optional)
- 1/2 cup cherry jam
Directions
Prepare the dough:
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.
- Incorporate the butter: Add the softened butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
- Form the dough: Mix in the eggs, vanilla extract, and lemon zest until a smooth dough forms.
- Chill the dough: Divide it into two equal portions, wrap in plastic wrap, and refrigerate for 1 hour to firm up.
Make the pastry cream:
- Heat the milk: In a saucepan, heat the milk with vanilla extract over medium heat until warm.
- Whisk the yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Combine and cook: Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened.
- Add the rum: Remove from heat and stir in the rum (if using). Let cool completely before using.
Assemble the cake:
- Preheat the oven: Set the oven to 350°F (180°C). Grease and line a 9-inch cake pan with parchment paper.
- Roll out the dough: Roll out one portion of the chilled dough and press it into the bottom of the prepared pan.
- Layer the fillings: Evenly spread the cooled pastry cream over the dough, followed by the cherry jam.
- Seal the cake: Roll out the second portion of dough and place it over the filling, sealing the edges carefully.
- Brush and bake: Brush the top with a beaten egg for a glossy finish. Bake for 35–40 minutes, or until golden brown.
- Cool and serve: Let the cake cool completely before unmolding. Dust with powdered sugar if desired.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 2 hours
- Calories: Approximately 380 kcal per serving
Variations
- Classic Pastry Cream Only: Skip the cherry jam and use only the pastry cream for a traditional custard-filled version.
- Cherry Jam Only: Omit the pastry cream and use 1 cup of cherry jam for a fruitier cake.
- Almond Flavor: Add 1/4 teaspoon almond extract to the pastry cream for a subtle nutty flavor.
- Citrus Twist: Enhance the flavor with orange or lime zest in the dough.
- Chocolate Version: Replace the pastry cream with chocolate custard for a rich variation.
Storage/Reheating
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep leftovers in the fridge for up to 4 days. Bring to room temperature before serving.
- Freezing: Wrap the cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices slightly in the oven at 300°F (150°C) for 5–10 minutes to refresh the texture.
FAQs
What makes Gâteau Basque unique?
Its combination of a rich, buttery crust and creamy or fruity filling sets it apart from other cakes.
Can I use a different jam?
Yes! Apricot, raspberry, or blackcurrant jam work well as substitutes for cherry jam.
Do I need to chill the dough?
Yes, chilling helps the dough firm up, making it easier to roll out and handle.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days or freeze it for longer storage.
Is the rum necessary in the pastry cream?
No, it’s optional. You can leave it out or substitute with vanilla extract or citrus zest.
What is the traditional filling for Gâteau Basque?
The most common fillings are pastry cream, cherry jam, or a combination of both.
Can I make individual Basque cakes?
Yes! Divide the dough and fillings into smaller portions and bake in muffin tins or mini tart pans for 20–25 minutes.
Why did my dough crack when rolling it out?
If the dough is too cold, let it sit at room temperature for a few minutes to soften slightly before rolling.
How do I get a smooth top on my cake?
Roll out the top layer carefully and press it gently over the filling, making sure to seal the edges.
Is this cake served warm or cold?
Gâteau Basque is best enjoyed at room temperature or slightly chilled for the best texture and flavor.
Conclusion
Gâteau Basque is a traditional and delicious French dessert that combines a buttery, flaky crust with a smooth pastry cream and tart cherry jam. Whether served for a special occasion or as an everyday indulgence, this cake offers a delightful balance of textures and flavors. With its rich history and simple elegance, it’s a must-try recipe for anyone who loves classic French pastries!
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Basque Cake (Gâteau Basque)
- Total Time: 2h
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A traditional dessert from the Basque region, Gâteau Basque features a rich, buttery crust filled with silky pastry cream and tart cherry jam. With its crumbly exterior and luscious filling, this French classic offers a delightful balance of textures and flavors in every bite.
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 pinch of salt
For the filling:
- 1 cup milk
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp dark rum (optional)
- 1/2 cup cherry jam
Instructions
Prepare the dough:
- In a bowl, combine flour, sugar, baking powder, and salt.
- Add the butter and rub it into the dry ingredients until the mixture is crumbly.
- Mix in the eggs, vanilla, and lemon zest until a smooth dough forms.
- Divide the dough into two portions, wrap in plastic wrap, and refrigerate for 1 hour.
Make the pastry cream:
- Heat the milk with vanilla in a saucepan until warm.
- In a bowl, whisk together egg yolks, sugar, and cornstarch.
- Slowly pour in the hot milk, whisking continuously.
- Return the mixture to low heat and stir until thickened.
- Remove from heat, stir in rum (optional), and let cool completely.
Assemble the cake:
- Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
- Roll out one portion of the dough and press it into the bottom of the pan.
- Spread the pastry cream evenly, then add a layer of cherry jam.
- Roll out the second portion of dough and place it over the filling, sealing the edges.
- Brush the top with a beaten egg for a golden finish.
- Bake for 35-40 minutes, until deep golden brown.
- Let cool before slicing, then dust with powdered sugar before serving.
Notes
- Cherry jam is the traditional filling, but you can use blackberry jam or pastry cream alone for variation.
- The dough is similar to a shortbread, so handle it gently to prevent cracks.
- For a crispier texture, chill the assembled cake for 15 minutes before baking.
- Pairs perfectly with coffee or a glass of sweet wine!
Notes
- Cherry jam is the traditional filling, but you can use blackberry jam or pastry cream alone for variation.
- The dough is similar to a shortbread, so handle it gently to prevent cracks.
- For a crispier texture, chill the assembled cake for 15 minutes before baking.
- Pairs perfectly with coffee or a glass of sweet wine!
- Prep Time: 1h
- Cook Time: 40 min
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: French
