General Question

St.George's avatar

Does anyone have an authentic Basque cake recipe?

Asked by St.George (5852points) July 11th, 2008

The sort I’m looking for is more cookie-like than pie-like, if that makes any sense.

Observing members: 0 Composing members: 0

4 Answers

Harp's avatar

The recipe linked above looks like it’s going more for a “cake” effect than a “cookie” effect with its butter-less batter.

I think the following will give the more crumbly texture of the traditional gateau Basque:

Dough:
1 3/4 c a.p. flour
1 egg + 1 yolk
1/2 tsp salt
3/4 c sugar
1T rum
5 oz. butter
1 beaten egg for glaze

Filling:
1 c milk
pinch of salt
2 yolks
1/3 c sugar
3 T flour
2 T rum

OR

1 lb pitted dark cherries
4 T cherry jelly

To make the dough, cream together the butter, sugar and salt. Mix in the egg and yolk, 1/2 at a time. Add rum. Fold in the flour and mix just until well blended. Wrap and chill for 1 hour.

For the pastry cream filling:
Whisk yolks thoroughly with half the sugar and the salt. Whisk in the flour. Bring the milk to a boil with the rest of the sugar. Whisk the hot milk into the egg/sugar mixture. Return the whole mixture to the heat (high) and bring back to a boil, whisking vigorously and continuously. When it boils, reduce the heat and whisk for another 2–3 mins. Pour the cream into a shallow pan, cover with plastic wrap directly on the surface of the cream. Chill til cooled.

To Finish:
Butter and flour an 8–9 in. tart (or shallow cake) pan. Roll out 2/3 of the dough and line the pan, leaving a bit of dough overlapping the edges. Brush the edges very lightly with beaten egg glaze. For the cream filling, whisk the cream until smooth, add the rum, and spread in the lined pan. For the cherry filling, put the cherries in the lined pan and pour the melted jelly over them. Roll out the remaining dough and lay it over the filling. Press the edges together and cut the excess dough by pressing it against the edge of the pan. Brush the top with the beaten egg glaze, wait 10 mins. then brush again. make the lattice design on the top by dragging the tines of a fork through the glaze. Bake about an hour at 375.

St.George's avatar

Awesome. I’ll let you know how it goes.

cedric's avatar

A good recipe with pictures for basque cake:
http://patisnet.fr/Recettes/en/BasqueCake.php

Answer this question

Login

or

Join

to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
or
Knowledge Networking @ Fluther