As the name suggests, this recipe originated with Basque immigrants who settled in northern Nevada. They first arrived during the Nevada Gold Rush in the mid 1800s. The Basque cake, also known as Gâteau Basque, originated in the Northern Basque region of France. This recipe creates a a sweet, buttery cake filled with pastry cream, and encased in a light, short dough pastry. This dessert may have originally been made with bread and dates to the 18th century.
Recipe Servings: 12
Prep Time
5 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
1 hour 30 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1⅛ cups milk
- 1¾–2 cups sugar, divided
- 1¼ cups all-purpose flour, divided
- 5 eggs, divided
- 1 tsp vanilla extract
- ½ tsp baking powder
Directions
- Combine milk and ⅓ cup sugar in a saucepan. Bring to a boil while stirring, until sugar is dissolved.
- Remove from heat and set aside.
- Combine ⅓ cup sugar and 2 tablespoons of flour in a small bowl.
- Beat in 2 eggs and vanilla.
- Blend ½ cup of the hot sweetened milk with the egg mixture and then pour the mixture back into the pan of hot milk.
- Bring to a boil and then reduce heat to medium. Continue cooking until mixture is thick and smooth.
- Remove from heat and let cool at room temperature for 1 hour.
- Preheat oven to 350°F.
- Grease and lightly flour a 9-inch cake or pie pan.
- Combine baking powder and remaining flour. Set aside.
- Blend 1⅛ cups of sugar with 3 eggs until mixture is light and fluffy.
- Fold in flour mixture gradually, in three separate portions. Do NOT over mix.
- Place half of the dough mixture into the greased pie pan, and spread it so the bottom of the pan is covered.
- Spread pastry cream onto the dough, leaving about ¾ inch of room around the edges.
- Add the rest of the cake dough, being sure that all the filling is enclosed.
- Bake for 30–40 minutes, until golden-brown.
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