Perfect Basque Cake: 7 Must-Try Steps to Make it
The Basque cake, or Gâteau Basque, is a traditional dessert from the Basque region, which straddles northern Spain and southwestern France. Though it’s a staple in both countries, its deepest roots lie in the French village of Cambo-les-Bains, where it originated in the 18th century. Back then, it was a humble cake made with just flour and was known as biochar.
Ingredients
For the dough:
- 2 cups (250g) All-purpose flour
- 1/2 cup (100g) Granulated sugar
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- Zest of 1 lemon
- 10 tbsp (140g) Unsalted butter, cold and cubed
- 2 Egg yolks
- 1 Whole egg
- 1 tsp Vanilla extract
For the pastry cream:
- 2 cups (500ml) Whole milk
- 1/2 cup (100g) Sugar
- 4 Egg yolks
- 1/4 cup (30g) Cornstarch
- 1 tsp Vanilla extract
Instructions
- Make the pastry cream:Heat milk in a saucepan. In a bowl, whisk yolks, sugar, and cornstarch. Temper with hot milk, then return to heat and whisk until thickened. Add vanilla. Chill.
- Prepare the dough:In a bowl, mix flour, baking powder, salt, lemon zest. Add butter and rub in with fingertips until sandy. Add yolks, egg, and vanilla. Mix until it forms a dough. Divide into two discs and refrigerate for at least 1 hour.
- Assemble the base:Roll out one disc and line a greased tart pan with it. Press into the corners.
- Add the filling:Spoon chilled pastry cream into the crust. Spread evenly.
- Top and seal:Roll out the second disc and place on top. Seal edges by pinching. Chill again for 30 minutes.
- Glaze and decorate: Brush with egg wash. Use a fork to score a criss-cross pattern on top (traditional Basque touch).
- Bake:Bake at 350°F (180°C) for 40–45 minutes until golden brown. Let cool completely before serving.