Why You’ll Love This Recipe
- Authentic French flavor with a delicate, buttery crust
- Creamy, luscious filling that’s customizable
- Elegant yet surprisingly easy to prepare
- Perfect for celebrations, teatime, or dessert lovers
- Balanced almond and vanilla aromas that enhance the flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, softened
1 large egg
1 tablespoon vanilla extract
1 tablespoon almond extract
1 cup pastry cream or almond cream (for filling)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In another bowl, beat softened butter and sugar until creamy and pale.
- Add egg, vanilla extract, and almond extract to the butter mixture, mixing until combined.
- Gradually add dry ingredients to wet ingredients, stirring until smooth dough forms.
- Divide dough into two equal discs, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll out one dough disc to fit the bottom of the cake pan.
- Place rolled dough in pan and spread pastry cream or almond cream evenly over it.
- Roll out the second dough disc and cover the filling, sealing the edges.
- Brush the top with egg wash and optionally create a decorative fork pattern.
- Bake for 40–45 minutes until the cake is golden brown.
- Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
Servings: About 8 slices
Prep Time: 20 minutes (+30 minutes chilling)
Cook Time: 40–45 minutes
Total Time: Approximately 1 hour 35 minutes
Variations
- Use almond cream for a richer, nutty filling or pastry cream for classic flavor.
- Dust the top with powdered sugar once cooled for a different presentation.
- Incorporate fresh berries inside the filling for a fruity twist.
- Substitute almond extract with orange blossom water for a floral note.
Storage/Reheating
Storage: Store cake covered at room temperature for 2 days or refrigerated up to 4 days.
Reheating: Serve at room temperature or warm slices briefly in the oven.
FAQs
What is the difference between pastry cream and almond cream?
Pastry cream is a smooth custard, while almond cream (frangipane) is a richer almond-flavored filling made with ground almonds.
Can I prepare the dough ahead of time?
Yes, dough can be made and chilled up to 24 hours in advance.
How do I prevent the dough from cracking?
Chill the dough well and avoid overworking it.
Can I make this gluten-free?
Use a gluten-free flour blend that measures cup-for-cup.
Is it necessary to use both vanilla and almond extracts?
Both add complexity, but you can use just one if preferred.
How thick should the dough layers be?
Roll to about ¼-inch thickness for even baking and texture.
Can I use a different pan size?
Adjust baking time if using a smaller or larger pan.
How do I store leftovers?
Wrap tightly or store in an airtight container to maintain freshness.
Can I freeze Gateau Basque?
Yes, freeze wrapped tightly for up to 2 months. Thaw overnight before serving.
What’s the best way to serve this cake?
Enjoy it plain, with a dusting of powdered sugar, or alongside fresh fruit or whipped cream.
Conclusion
Gateau Basque Cake is a beautiful, flavorful dessert with a tender crust and creamy filling that’s perfect for impressing guests or treating yourself. Its straightforward preparation and incredible taste make it an ultimate recipe for everyone to enjoy.
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Gateau Basque Cake: An Incredible Ultimate Recipe for Everyone
- Total Time: 1 hour 35 minutes
- Yield: About 8 slices
- Diet: Vegetarian
Description
Gateau Basque Cake is a classic French dessert with a tender buttery crust and a rich pastry or almond cream filling, offering authentic flavors and elegant presentation perfect for any occasion.
Ingredients
2 cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, softened
1 large egg
1 tablespoon vanilla extract
1 tablespoon almond extract
1 cup pastry cream or almond cream (for filling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In another bowl, beat softened butter and sugar until creamy and pale.
- Add egg, vanilla extract, and almond extract to the butter mixture, mixing until combined.
- Gradually add dry ingredients to wet ingredients, stirring until smooth dough forms.
- Divide dough into two equal discs, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll out one dough disc to fit the bottom of the cake pan.
- Place rolled dough in pan and spread pastry cream or almond cream evenly over it.
- Roll out the second dough disc and cover the filling, sealing the edges.
- Brush the top with egg wash and optionally create a decorative fork pattern.
- Bake for 40–45 minutes until cake is golden brown.
- Let cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
Use almond cream for richer, nutty filling or pastry cream for classic flavor.
Dust top with powdered sugar once cooled for different presentation.
Incorporate fresh berries inside the filling for a fruity twist.
Substitute almond extract with orange blossom water for a floral note.
Store cake covered at room temperature for 2 days or refrigerated up to 4 days.
Serve at room temperature or warm slices briefly in oven.
Freeze wrapped tightly for up to 2 months; thaw overnight before serving.
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
