GâTEAU BASQUE RECIPE
This recipe for Gateau Basque (Basque cake) is perfect alongside coffee, tea, or anything else for that matter! Only a handful of ingredients make one delicious dessert.
Provided by David Pope
Categories Dessert
Time 1h45m
Number Of Ingredients 15
Steps:
- Bring the milk to a boil in a medium saucepan along with the orange zest.
- In a separate mixing bowl, mix together the vanilla extract, egg, extra egg yolk, flour, cornstarch, and sugar. It should form a paste.
- Add the milk mixture to the mixing bowl and stir thoroughly to combine.
- Pour back into the saucepan, place back over heat and continue to whisk. Bring back to a boil and simmer for 3-4 minutes or until slightly thickened, whisking the whole time.
- Strain through a sieve into a sealable container and chill in the fridge.
- Mix the flour and baking powder together in a large mixing bowl.
- In a separate bowl, beat the butter and sugar until smooth and creamy.
- Add the eggs (not the extra yolk) one at a time, continuing to beat.
- Gradually add the flour mixture and mix until smooth and completely combined.
- Transfer to a piping bag.
- Grease and line an 18-cm (7 inch) cake tin. Lightly dust the base and sides of the tin with flour after lining with baking parchment.
- Take the piping bag and carefully pipe a spiral of gateau mix to completely cover the base of the tin. Pipe a single circle around the outside of the tin to a height of just over 2 centimeters (1 inch).
- Fill the center of the tin with the pastry cream, smoothing down evenly.
- Pipe the remaining cake mix over the top of the pastry cream to seal, making sure the top is smooth and even. Place in the fridge to chill for at least 15 minutes, and preheat the oven to 180°C (350°F).
- Take the tin out of the fridge.
- Combine the remaining egg yolk and 1/4 cup of milk, whisking slightly to mix evenly. Brush evenly over the top of the cake and use a fork or knife to score a faint diamond pattern on top. Place in oven and bake for 45 minutes.
- Remove from oven and allow to cool. Serve by itself or with a fruit jam!
Nutrition Facts : Calories 454.9 kcal, Carbohydrate 59.55 g, Protein 8.02 g, Fat 20.8 g, SaturatedFat 12.12 g, Cholesterol 157.72 mg, Sodium 101.36 mg, Fiber 1.3 g, Sugar 31.51 g, ServingSize 1 serving
BASQUE CAKE
A Basque specialty that has pastry cream encased in a light shortdough pastry.
Provided by Erma Germino
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
- Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
- Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
- Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 41.1 g, Cholesterol 79.3 mg, Fat 2.6 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 59.2 mg, Sugar 31.1 g
GâTEAU BASQUE
Bixente Marichular, founder of the Musée du Gâteau Basque in Sare, France, says the pastry is part of Basque patrimony: Every family has a recipe, and every family thinks theirs is the best. This version, made with ingredients from an American supermarket, follows the tradition of sandwiching two rounds of rolled-out dough with jam. In the Pays Basque, where the filling is sometimes pastry cream, the jam is usually local black cherry. Once baked, the texture of the "cake" - never mind that it's about as much cake as Boston cream pie is pie - is a mix of crumbly, tender and chewy. Since gâteau Basque is a casual treat, eating it with your fingers is allowed.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Beat in the vanilla; the mixture should be smooth. Add the flour mixture all at once, then pulse the mixer to begin incorporating it. Mix on low until blended.
- Turn the dough out onto a work surface, gather into a ball, then divide in half.
- Shape each piece into a disk - the dough will be sticky - and put each between sheets of parchment paper. Using a rolling pin, roll each piece into a round just a smidge wider than 8 inches. Keeping the dough sandwiched between the parchment, refrigerate for at least 3 hours (or for up to 3 days).
- When you're ready to bake, center a rack in the oven, and heat to 350 degrees. Generously butter an 8-inch-by-2-inch round cake pan. Remove the dough from the fridge, and leave on the counter until pliable, about 10 minutes. Peel away the paper.
- Fit one round into the pan; if it breaks, just press the pieces together. Either fold the extra dough over and onto the base or trim it; don't fuss about precision here. Spread about 3/4 cup of the jam over the base, leaving a 1-inch border bare and adding more jam, if needed.
- Top with the second piece of dough, lightly pressing down around the edges and, if you can, tucking the dough under a bit. Again, it doesn't have to be perfect; the dough is soft, and as if by magic, the layers fuse in the oven.
- Brush the top with the egg wash, and use the tines of a fork to etch a crosshatch pattern.
- Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer to a rack, and let rest for 5 minutes, then carefully run a table knife around the edge of the cake. Unmold onto the rack, and then quickly and carefully turn the cake over onto another rack, crosshatch side up, so that it can cool to room temperature. Wrapped well, the cake will keep for 2 days at room temperature.
BASQUE APPLE CAKE
Number Of Ingredients 17
Steps:
- Cake: Mix sugar, eggs, oil, and vanilla. Add flour, salt, cinnamon, and baking soda. Add diced apples and nuts. Bake in greased 9x13-inch pan at 375° for one hour. Frosting: Combine cream cheese, powdered sugar, margarine, and vanilla until smooth. Frost cooled cake.
Nutrition Facts : Nutritional Facts Serves
More about "basque apple cake recipes"
BASQUE APPLE TART - LIVING THE GOURMET
From livingthegourmet.com
Category DessertTotal Time 1 hr 5 minsEstimated Reading Time 5 mins
- Add the butter and lemon zest and using a pastry cutter process into a grain like mixture; add the sugar, one whole egg and the yolk of the second egg to the flour mixture, setting aside the egg white.
CARAMELIZED-APPLE GATEAU BASQUE RECIPE - LOS …
From latimes.com
Servings 10-12Estimated Reading Time 3 minsCategory DESSERTSTotal Time 2 hrs 10 mins
GâTEAU BASQUE - BAKE FROM SCRATCH
From bakefromscratch.com
EASY APPLE CAKE - CHRISTINA'S CUCINA
From christinascucina.com
BASQUE CAKE WITH VANILLA CREAM - PARDON YOUR FRENCH
From pardonyourfrench.com
EASIEST EVER MOIST APPLE CAKE | RECIPETIN EATS
From recipetineats.com
GâTEAU BASQUE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FRENCH APPLE CAKE - ONCE UPON A CHEF
From onceuponachef.com
FRENCH APPLE CAKE | KITCHN
From thekitchn.com
APPLE OLIVE OIL CAKE RECIPE - SPANISH SABORES
From spanishsabores.com
EASY APPLE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BASQUE APPLE TART WITH THYME CUSTARD - BASCO FINE FOODS
From bascofinefoods.com
BASQUE CAKE (PASTEL VASCO) DESSERT RECIPE - THE SPRUCE EATS
From thespruceeats.com
GâTEAU BASQUE (BASQUE CAKE RECIPE) - HOUSE OF NASH EATS
From houseofnasheats.com
CLASSIC FRENCH APPLE CAKE - BROWN EYED BAKER
From browneyedbaker.com
GâTEAU BASQUE CAKE RECIPE - TASTING TABLE
From tastingtable.com
OUR 10 BEST APPLE CAKES OF ALL TIME - ALLRECIPES
From allrecipes.com
EASY WAY TO MAKE THE FAMOUS BASQUE CAKE FROM SCRATCH AT HOME
From youtube.com
GATEAU BASQUE RECIPE - MON PETIT FOUR®
From monpetitfour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love