Gâteau Basque is a traditional dessert from the Northern Basque region of France, typically filled with black cherry jam or pastry cream (crème patissière). Gâteau Basque with cream is more typical in the Southern Basque region of Spain.
Ingredients:
For the cake:
- 400g flour
- 130g butter
- 50g sugar
- 1& 1/2t baking powder
- 4 eggs
- 1T rum
For the cream filling:
- 1 whole egg + 2 egg yolks
- 60g sugar
- 300ml milk
- 50g flour
- 2T rum
- 1t almond essence
Method:
Prepare the cream: boil the milk. Beat the egg and yolks together with the sugar until creamy. Mix in the flour. Incorporate into the hot milk whilst stirring. Continue stirring until thick, remove from heat and add the almond essence and rum. Leave to cool (if in a hurry place in the refrigerator)
Prepare the cake: melt the butter, add to eggs and rum. Add the flour and knead until a soft dough. Cover with wrap and refrigerate for 1-2 hours.
To assemble, butter and flour a cake tin. Divide the dough into two parts, two thirds one third, roll out the bigger piece of dough in a 5mm thick circle and line the bottom and sides of the mould with it. Roll out a second round as thick for the top.
Add the cream filling and cover with the top. Decorate the top with a fork and baste lightly with egg was or milk.
Bake at 180°C for 35 mins.
Allow to cool completely before removing from mould, (can refrigerate) before serving.
Enjoy!
