The Basque Cake, known as “Gâteau Basque” in French, is a traditional dessert from the Basque Country, characterized by its distinctive layers and rich flavors. This delicacy features a buttery pastry crust encasing a luscious filling of pastry cream, making it an irresistible treat for any occasion. The preparation begins by whisking together all-purpose flour, baking powder, and a pinch of salt. In a separate large bowl, softened butter and granulated sugar are beaten until light and fluffy. One by one, eggs are added to the butter mixture, each addition ensuring a smooth and creamy blend. A hint of vanilla extract and a splash of dark rum enhance the aroma and depth of the cake.
The next step involves gradually incorporating the dry ingredients into the wet mixture, followed by folding in almond flour to achieve a harmonious dough. Once the dough is divided into two equal portions and chilled for at least an hour, it’s ready to be rolled out. The first portion of the dough is spread across the base of a greased 9-inch cake pan, ready to cradle the sumptuous pastry cream layer. The second portion of dough forms the top layer, sealing in the creamy goodness.
Baking the cake at 350°F (175°C) for 35-40 minutes develops a tantalizing golden-brown crust, signaling its readiness. A final brush of beaten egg yolk ensures a glossy finish while baking. Allowing the cake to cool completely before serving is crucial to set the layers perfectly. A dusting of powdered sugar adds the finishing touch, epitomizing the Basque Cake’s balance of elegance and homeliness.
Interestingly, the Basque Cake’s origin dates back several centuries and it remains a beloved symbol of Basque culinary heritage. Its texture is simultaneously crisp and tender, while the creamy center provides a delightful contrast, making it a pastry that has transcended time and trends.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup almond flour
1 tbsp dark rum (optional)
1 cup pastry cream (for filling)
1 egg yolk (for egg wash)
Powdered sugar (for dusting)
Directions
1. In a bowl, whisk together the all-purpose flour, baking powder, and salt.
2. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time to the butter mixture, beating well after each addition.
4. Mix in the vanilla extract and dark rum (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the almond flour until well incorporated.
7. Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for at least 1 hour.
8. Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan.
9. Roll out one portion of chilled dough into a circle and fit it into the bottom of the prepared cake pan.
10. Spread the pastry cream evenly over the dough in the pan.
11. Roll out the second portion of dough and place it over the pastry cream, pressing the edges together to seal.
12. Brush the top with the beaten egg yolk.
13. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
14. Allow the cake to cool completely in the pan on a wire rack.
15. Dust with powdered sugar before serving.