Gâteau Basque is a golden, tender cake with a crisp, cookie-like crust and a rich, creamy center. Traditionally filled with either black cherry preserves or pastry cream, it's a staple of Basque home baking and pâtisseries alike.
In a bowl, cream the butter and sugar until pale and fluffy.
Beat in the whole egg, then 1 egg yolk, and lemon zest or vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet, mixing until a soft dough forms.
Divide the dough in two discs, wrap in plastic, and chill for at least 1 hour.
In a saucepan, heat the milk until steaming but not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the pan and cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
Remove from heat, stir in butter and vanilla, and let cool completely.
Preheat oven to 350°F (175°C).
Butter and flour a 9-inch (23 cm) tart pan or cake ring.
Roll out one dough disc to fit the base and sides of the pan.
Spread cooled pastry cream evenly inside.
Roll out the second disc and place on top, sealing the edges.
Brush with egg yolk mixed with a splash of water.
Use a fork to mark a crosshatch pattern on top (traditional).
Bake for 45–50 minutes, or until deeply golden.
Let cool completely in the pan before slicing.
Best served at room temperature.
Pairs wonderfully with a cup of coffee, tea, or a small glass of dessert wine.
Swap pastry cream for black cherry jam for a traditional fruit-filled version
Add a touch of almond extract to the dough for depth
Fill with lemon curd, chocolate custard, or even prune purée for regional spins
Drink: Sauternes, Vin Santo, or hot espresso
Occasion: Perfect for brunch, holidays, or as a refined afternoon snack
10 servings