gateau basque cake recipe

Written ByJenny Smyth Posted on
gateau basque cake recipe
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The Best gateau basque cake recipe

I’m so excited to share with you my love for the Gateau Basque cake recipe. This traditional French dessert has been a staple in my household for years, and for good reason.

Not only is it incredibly delicious, but it’s also surprisingly easy to make. The combination of the moist almond cake, the rich cherry filling, and the sweet powdered sugar glaze is absolute perfection.

The history of the Gateau Basque dates back to the 19th century, when it was created by a French chef in honor of the region of Basque Country. The original recipe consisted of a simple almond cake filled with cherry jam and topped with a crumbly sugar topping.

Over time, variations of the recipe have emerged, but the core elements remain the same. What I love most about this recipe is how versatile it is.

You can make it for special occasions like birthdays or weddings, or enjoy it as a casual dessert for everyday family gatherings. It’s also incredibly forgiving – even if you’re not a skilled baker, this recipe will still turn out delicious.

One of the key techniques to making a great Gateau Basque is to use high-quality ingredients. I recommend using fresh cherries and real almond extract to give your cake that authentic flavor.

Gateau Basque

Gateau Basque

4.9 from 1057 votes

A classic French pastry from the Basque region, featuring a buttery shortcrust filled with rich pastry cream and often cherry jam. This version uses a simple vanilla pastry cream and a tender, crumbly dough for an authentic taste.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup unsalted butter, cold and cubed
1 large egg
1 teaspoon vanilla extract

For the Pastry Cream

1 cup whole milk
1/4 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter

For Assembly

1/2 cup cherry jam or preserves
1 egg yolk mixed with 1 tablespoon water (for egg wash)

👨‍🍳Directions

1Make the pastry cream: In a medium saucepan, heat the milk over medium heat until small bubbles form around the edges, about 3 minutes.
2Meanwhile, in a separate bowl, whisk together the sugar, egg yolks, and cornstarch until pale and smooth.
3Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
4Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a gentle boil, about 2 to 3 minutes.
5Remove from heat, stir in the vanilla and butter, then transfer to a bowl and let cool completely.
6Make the dough: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
7Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
8Add the egg and vanilla extract, then mix with a fork until the dough just comes together.
9Turn the dough out onto a lightly floured surface, knead gently 2 to 3 times, then divide into two discs, one slightly larger than the other.
10Wrap in plastic and refrigerate for at least 30 minutes.
11Preheat the oven to 375°F (190°C) and place a baking sheet on the middle rack.
12On a floured surface, roll the larger disc of dough into a 12-inch circle about 1/4-inch thick.
13Gently press the dough into a 9-inch tart pan, letting the excess hang over the edges.
14Spread the cherry jam evenly over the bottom of the dough, then spoon the cooled pastry cream on top and smooth into an even layer.
15Roll out the smaller dough disc to an 11-inch circle and place it over the filling, pressing the edges to seal.
16Trim any excess dough and crimp the edges with a fork.
17Brush the top with the egg wash, then use a fork to poke several steam vents in a decorative pattern.
18Bake on the preheated baking sheet for 30 to 35 minutes, until the top is golden brown and the edges are lightly caramelized.
19Let the gateau cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

🔧Equipment

9-inch round tart pan or springform pan
Mixing bowls
Whisk
Saucepan
Rolling pin
Baking sheet
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 145mg🧂Sodium: 210mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 7g

📝Notes

For best results, chill the dough thoroughly before rolling to prevent sticking. The pastry cream can be made a day ahead and stored in the refrigerator. If you prefer a less sweet filling, reduce the sugar in the pastry cream to 3 tablespoons.

Watch Video Of How Gateau Basque Works

This Gateau Basque cake is always a good idea for any occasion. It is elegant enough for a dinner party, but simple enough for a weekend dessert. I have brought it to family gatherings and potlucks, and it always gets compliments.

Everyone loves the buttery crust and the creamy filling. To store the cake, keep it in an airtight container at room temperature for up to two days. If you want to keep it longer, you can refrigerate it for up to five days.

Just let it come to room temperature before serving for the best texture. To reheat, you can warm individual slices in the microwave for about 10 seconds. I also like to serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

It is a simple dessert that feels special every time.

❓ Frequently Asked Questions About Gateau Basque

Q: What is the origin of the Gateau Basque?

The Gateau Basque originated in the 19th century in France, specifically in the region of Basque Country.

Q: What type of cherries are best for this recipe?

I recommend using fresh tart cherries for this recipe. They hold their shape well and provide a nice balance of sweetness and tartness.

Q: Can I substitute other types of nuts for almonds?

No, I would advise against substituting other types of nuts for almonds in this recipe. Almonds provide a unique flavor and texture that is essential to the Gateau Basque’s success.

Q: How do I store leftover Gateau Basque?

Leftover Gateau Basque can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Q: Can I make individual-sized Gateau Basques?

Yes, you can easily make individual-sized Gateau Basques by dividing the batter into smaller portions and baking them in mini cupcake pans.

Q: What type of pan should I use to bake the Gateau Basque?

I recommend using a round springform pan (about 9-10 inches in diameter) to bake your Gateau Basque. This will help it retain its shape and make it easier to remove from the pan once baked.

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