Description
Gateau Basque is a traditional French cake featuring a tender, buttery dough filled with rich pastry cream or almond cream. This recipe guides you through creating the perfect balance of crumbly crust and smooth filling, resulting in a deliciously elegant dessert suitable for any occasion.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
Filling
- 1 cup pastry cream or almond cream
- 1 egg (for egg wash)
For Finishing
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder evenly to prepare the dry mix for the dough.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and sugar together until the mixture is creamy and pale, ensuring a smooth texture for the dough.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and almond extract into the butter mixture. Mix thoroughly until combined to distribute flavors evenly.
- Form Dough: Gradually add the dry ingredients into the wet ingredients and stir until a smooth dough forms without overmixing.
- Chill Dough: Divide the dough evenly into two discs. Wrap each in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier handling.
- Roll Out Bottom Dough: On a floured surface, roll out one dough disc to fit the bottom of the prepared cake pan, shaping it evenly.
- Add Filling: Transfer the rolled-out dough into the cake pan and spread the pastry cream or almond cream evenly over the surface, leaving edges clear for sealing.
- Cover with Top Dough: Roll out the second dough disc and carefully place it over the filling. Seal the edges by pressing down to enclose the filling completely.
- Egg Wash and Decoration: Brush the top of the cake lightly with beaten egg to create a golden finish. Optionally, use a fork to create a decorative crisscross pattern on top.
- Bake the Cake: Place the cake in the preheated oven and bake for 40 to 45 minutes until the crust is golden brown and cooked through.
- Cool: Allow the cake to cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely before serving to let the filling set.
Notes
- Ensure the butter is softened, not melted, for best dough texture.
- Pastry cream or almond cream can be homemade or store-bought for convenience.
- Chilling the dough helps prevent shrinking during baking.
- Use a sharp knife to cut slices to keep the filling intact.
- This cake is best enjoyed at room temperature.
