Gateau Basque

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, divided use
• 1 recipe pastry cream (about 1 1/2 cups)

Steps

1. 1 Preheat oven to 350°F. Butter and flour a 9-inch round cake pan.
2. 2 Whisk flour, baking powder, and salt in a bowl.
3. 3 Beat butter and sugar until light and fluffy. Beat in vanilla and one egg.
4. 4 Gradually mix in flour mixture until just combined.
5. 5 Divide dough in half; wrap one half in plastic and chill.
6. 6 Press remaining dough into prepared pan. Spread with pastry cream.
7. 7 Roll out chilled dough to form a circle large enough to cover the cake; place over filling.
8. 8 Crimp edges to seal. Cut slits in top for steam to escape.
9. 9 Bake until golden, about 45 minutes.
10. 10 Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Equipment

• Mixing bowls
• Electric mixer
• 9-inch round cake pan

Variations

• Substitute pastry cream with a layer of cherry jam for a fruity twist.

Substitutions

• If you don't have pastry cream, use a thick custard or lemon curd.

Pairings

• A cup of strong coffee or a glass of sweet white wine complements this dessert beautifully.

Nutrition

Tips

• Chill the cake for at least an hour before serving for best texture.
• Use high-quality vanilla for enhanced flavor.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Freezes well for up to a month; thaw at room temperature overnight.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQ