Traditional Basque Cake: Authentic and Delicious Recipe

Basque Cake, or Gâteau Basque, is a classic dessert that hails from the Basque Country, which straddles the border between Spain and France. Known for its rich flavor and unique texture, this traditional cake has been a beloved treat for centuries. The combination of a tender, buttery pastry filled with either pastry cream or jam makes it a timeless favorite in Basque homes and beyond.

In this article, we’ll walk you through the history, ingredients, and step-by-step instructions for making a traditional Basque cake, so you can enjoy this delicious delicacy in the comfort of your own kitchen.

What is Basque Cake?

Basque Cake is a dense, rich dessert made from two layers of buttery, shortcrust pastry with a creamy or jam-filled center. The cake is often flavored with rum or vanilla and typically filled with either pastry cream, cherry jam, or black cherry preserves. It is often served at celebrations, holidays, and as a sweet snack alongside a cup of coffee or tea.

This cake’s origins are thought to date back to the early 18th century in the Basque region of France. It was initially a simple, rustic dessert, but over time, it evolved into the more refined version we know today.

The Secret to the Perfect Basque Cake

A successful Basque Cake has a few key elements:

Buttery, flaky pastry: The dough is rich, tender, and slightly crumbly, providing a perfect balance to the sweet filling.
Flavorful filling: While pastry cream is traditional, many modern versions use jam or even chocolate. The filling should be smooth, flavorful, and not overly sweet.
Beautiful, golden crust: The top layer of dough should bake to a perfect golden brown and be slightly crisp, while the bottom layer remains soft.

Ingredients for Traditional Basque Cake

For this traditional recipe, we’ll be using pastry cream as the filling, but you can substitute with jam if you prefer.

For the Pastry:

2 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons rum (optional)
Pinch of salt

For the Pastry Cream Filling:

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

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