Cover with plastic wrap and chill for 30 minutes. Ha. Anyhow, it’s a lot of fun because there are so many ways you can make it and fill it. Preheat the oven to 325 degrees F. Grease two 4 1/2 inch springform pans with shortening and dust with flour. If you'd like a less rich, softer, cakier version, follow the directions as written above but use the ingredients in these amounts - 74 grams of butter, 86 grams of sugar, 1 egg, 1/2 teaspoon of vanilla, 102 grams of flour,1/3 of a teaspoon (eyeball it) of baking powder. Hers was also a bit crustier and pastry-like rather than cake-like, and I think I preferred the fruit filling over the combination of of fruit and cream. Add the lemon zest, cinnamon, almond flavor and the almond flour. Let cool for about 25 minutes in the pan, then carefully remove the rings and let cool completely. At this point, you can chill the cakes or serve them at room temperature. sigh (Need to be thankful that I’m not stuck in bed like many others.). Line a flan ring with one layer of the rolled pastry. And I put “cake” in quotation marks because the texture was really more pastry-like — somewhere between a cake and crumbly, soft, shortbread cookie. Heat second amount of milk, sugar and vanilla in a heavy bottomed pot. Last updated on August 4, 2020 By Anna 9 Comments This post may contain affiliate links. Using low speed, add the egg, then increase mixer speed and beat for about a minute, scraping sides of bowl; beat in the vanilla. Unlike many Basque cake … — Gale Gand’s cake was my personal favorite, but I think some people might find it too dry. I also want to get some small pastry rings and see if I can make the cakes even smaller — more like The Bristol’s. I really do want to try making a full size version of Gale Gand’s. Brush tops owith a mixture of beaten egg and milk. Set on a rimmed baking sheet and bake for about 45 minutes at 325 until tops are golden brown and cakes appear set. How could I have missed it? With a handheld electric mixer, beat the butter until creamy. Do not copy, distribute, or reproduce without permission. I got swamped with work all of a sudden and Basque cake has taken a back seat. Here’s what it looked like when topped with dough and brushed with egg. Proceed as directed. 12 %. First, here’s quick list of the recipe I used: — Dorie Greenspan’s Gateau Basque from NPR. I feel like we made something similar with one of Dorie’s book, but can’t immediately find it. I’ve read that pastry creams made with cornstarch DO break down after being frozen and thawed, but maybe the flour in this recipe prevents that from happening? I also found that the CIA recipe, when filled with the basic pastry cream I linked to, froze well. Scrape the dough into a pastry bag. It didn’t! Basque Cake baked in 4 1/2 inch springform pans. The texture was a little bit different, so I think some of the milk from the pastry cream filling compromised the texture of the batter. For those of you unfamiliar with “gateau Basque”, it is a Basque pastry comprised of a round, thick, dense cake encasing a filling that is usually made with fresh preserves, pastry cream or almonds. I went a little off track with assembly, however, and built my edges up so high that the baked cake looked more like the Italian “torta rustica”. For anyone interested in making the CIA recipe, here is my version which is scaled down to a third and baked at 325 for 45 minutes. At least at first. A Review of Basque Cake Recipes aka Basque Cake Madness, cool room temperature (150 grams) -- butter should be about 62F, Lightly beaten egg mixed with a splash of milk for brushing, For the pastry cream, I use this recipe. One batch, I’m spent for the day. 300 g flour; 200 g sugar; 200 g butter; 1 egg; 2 egg yolks; salt; 1 lemon; 1 teaspoon yeast ; 1 egg yolk to golden glaze; Pastry cream. putting them together was too much of a mash up. Add to flour mixture and pulse again until mixture comes together. Still, this is good because you can cut small pieces and balance them out with lighter sauces and fruit. Stephanie, that makes me feel better because after I learned about Basque cake, I found recipes for it all over the Internet! Its texture is really conducive to soaking up liquid from jam or preserves, and it reminded me of a dense, pound cake. Required fields are marked *. Up until last week I’d never heard of Basque cake, but someone brought it to my attention and I have become a little obsessed. — Dorie’s was the most convenient and had a lot of flavor (loved the brown sugar). But they need some major tweaking. We loved both Dorie’s cake and the CIA cake, so I was really curious as to how this third cake, one from Gale Gand, would work. Nevertheless, the “cake” tasted delicious. Is it in the Cake Bible, I wonder? I’m moving on to the almond flour version next. Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar. Stir in ground almonds. Bake for 40 to 45 minutes until golden and set. The cream, in this case, doesn’t break apart. I baked it for 45 minutes at 325 degrees F. It was gorgeous when I pulled it out of the oven, but sank a little as it cooled. When this mixture comes to a boil, slowly pour half of it over the egg yolk mixture while whisking briskly. Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Northern Basque Country: Main ingredients: Almond flour, pastry cream or preserved cherries: Cookbook: Gâteau Basque Media: Gâteau Basque; Description. ),, Your email address will not be published.