My classic Gateau Basque recipe is made with a crisp, buttery crust and a silky, creamy pastry cream filling. You’ll find two variations of this delicious cake recipe, one made with a rich layer of pastry cream and the original version made with black cherry jam. I love pastry cream, so that’s the version I usually make.
This traditional cake comes from the French Basque country, but the first time I tasted this Basque recipe was on a trip through the Basque region of northern Spain. And I have to admit, it was love at first bite.
Over the years, I’ve made this delicious Gateau Basque cake recipe for dinner parties, game day celebrations, and just to treat my friends and family. My Basque cake is the perfect dessert for any occasion!
My Basque cake is made with a sweet cookie-like pie crust stuffed with a creamy layer of vanilla pastry cream filling. It truly is a delicious, unique dessert that your whole family will love.
Another favorite dessert from the Basque region of Spain is my Burnt Cheesecake. And if you love pastry cream desserts, make sure to try my Bee Sting Cake and Boston Cream Pie.
Ingredients to make Gateau Basque
Let’s start by gathering the ingredients we need to make my Gateau Basque recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make Gateau Basque
- Add the whole milk, heavy cream, and vanilla bean seeds (or vanilla extract) to a medium saucepan over medium heat and heat until very hot, but do not let it scald or boil.
- Add the granulated sugar, cornstarch, all-purpose flour, egg yolks, and eggs to a medium bowl.
- Whisk to combine.
- Slowly add the hot milk mixture to the egg mixture, whisking continuously until it has been fully incorporated.
- Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until bubbly and very thick (3-5 minutes).
- Remove the pan from the heat, and transfer the pastry cream to a large heat-proof bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the top of the pastry cream.
Let the pastry cream cool to room temperature before using (about 1 hour).
- Add the all-purpose flour, baking powder, and salt to a large bowl.
- Whisk to combine the dry ingredients. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Beat at medium speed until fluffy (3 to 4 minutes), stopping to scrape the sides and bottom of the bowl as needed.
- Add the large egg yolks and two whole eggs, one at a time, to the creamed butter, beating well after each addition.
*Scrape the sides and bottom of the bowl between each addition.
Grease a 9-inch springform pan and dust it with flour. Set aside until needed.
- Reduce the mixer speed to low speed and gradually add the flour mixture to the wet ingredients.
- Beat just enough to combine and form the dough.
- Turn the Basque dough out on a lightly floured work surface and shape it into two disks. Wrap each disk in plastic film wrap and refrigerate for at least one hour.
- On a lightly floured surface, roll one dough disk (using a rolling pin) into a 12-inch circle.
- Transfer the dough to the prepared springform pan, pressing into the bottom of the pan and up the sides. Refrigerate for at least 30 minutes.
Preheat the oven to 400° Fahrenheit.
- Pour the pastry cream filling into the chilled prepared crust and refrigerate for 30 – 60 minutes.
- Roll the remaining dough disk into a 12-inch circle and place the top crust over the filling. Crimp the edges of the dough to seal the cake, then trim off any excess dough. Refrigerate for at least 30 minutes before baking.
- In a small bowl, whisk together one tablespoon of water and one egg to make an egg wash.
- Brush the top of the dough with the egg wash.
- Place the springform pan on the center rack of the preheated oven and bake for 20 minutes. Then, reduce the oven temperature to 350° F and continue to bake for an additional 25 minutes.
*The cake should be golden brown, but If the cake starts to get too brown, cover it with aluminum foil. - Remove the cake from the oven and allow it to cool on a wire rack in the pan for 10 minutes. Then, carefully remove the ring from the pan and allow it to cool on the wire rack.
Transfer the cake to a serving dish and dust with confectioners’ sugar before serving.
You don’t have to be a pastry chef to make my Gateau Basque. Although the recipe has quite a few steps, it really isn’t difficult to make. And the results are definitely worth the effort.
Save any leftover cake refrigerated, covered with plastic wrap, or in an airtight container for 2-3 days.
Recipe FAQs
A Basque Burnt Cheesecake comes from the Basque region of Spain and is more of a cream cheesecake, whereas the Gâteau Basque comes from the Basque region of France and has a custard-like filling between two layers of a pie crust.
Yes, it does. My version filled with pastry cream should be covered and kept refrigerated for 4-5 days.
The name translates to Basque cake. In the Basque language, the cake is called “Etxeko biskotxa,” which translates to “cake of the house.”
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Gateau Basque
Equipment
Ingredients
Cake
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar +plus 2 tablespoons (1¾ cups +plus 2 tablespoons)
- 3 large egg yolks
- 3 large eggs – divided
- 3 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoon coarse sea salt or kosher salt
- 1 tablespoon water
Custard Filling
- 1 ½ cups whole milk
- ¾ cup heavy cream (or whole milk)
- 2 teaspoon vanilla bean paste or vanilla extract
- ½ cup granulated sugar
- ½ cup cornstarch
- 3 tablespoon all-purpose flour
- 6 large egg yolks
- 2 large eggs
- confectioners’ sugar for garnish
Instructions
Custard
- Add the whole milk, heavy cream, and vanilla bean seeds (or vanilla extract) to a medium saucepan over medium heat and heat until very hot, but do not let it scald or boil.
- Add the granulated sugar, cornstarch, all-purpose flour, egg yolks, and eggs to a medium bowl. Whisk to combine.
- Slowly add the hot milk mixture to the egg mixture whisking continuously until it has been fully incorporated.
- Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until bubbly and very thick (3-5 minutes).
- Remove the pan from the heat, and transfer the pastry cream to a large heat-proof bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the top of the pastry cream.
- Let the pastry cream cool to room temperature before using (about 1 hour).
Cake
- Add the all-purpose flour, baking powder, and salt to a large bowl and whisk to combine. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until fluffy (3 to 4 minutes), stopping to scrape the sides and bottom of the bowl as needed.
- Add the large egg yolks and two whole eggs, one at a time, to the creamed butter, beating well after each addition. Scrape the sides and bottom of the bowl between each addition.
- Reduce the mixer speed to low speed and gradually add the flour mixture to the wet ingredients, beating just enough to combine and form the dough.
- Turn the Basque dough out on a lightly floured work surface and shape it into 2 disks. Wrap each disk in plastic film wrap and refrigerate for at least 1 hour.
- Grease a 9-inch springform pan and dust it with flour. Set aside until needed.
- On a lightly floured surface, roll one dough disk (using a rolling pin) into a 12-inch circle. Transfer the dough to the prepared springform pan, pressing into the bottom of the pan and up the sides. Refrigerate for at least 30 minutes.
- Pour the pastry cream filling into the chilled prepared crust and refrigerate for 30 – 60 minutes.
- Roll the remaining dough disk into a 12-inch circle.
- Place the top crust over the filling.
- Crimp the edges of the dough to seal the cake, then trim off any excess dough. Refrigerate for at least 30 minutes before baking.
- Preheat the oven to 400° Fahrenhiet.
- In a small bowl, whisk together one tablespoon of water and one egg to make an egg wash. Brush the top of the dough with the egg wash.
- Place the springform pan on the center rack of the preheated oven and bake for 20 minutes.
- Reduce the oven temperature to 350° F and continue to bake for an additional 25 minutes. The cake should be golden brown, but If the cake starts to get too brown, cover it with aluminum foil.
- Remove the cake from the oven and allow it to cool on a wire rack in the pan for 10 minutes. Then carefully remove the ring from the pan and allow it to fully cool on the wire rack.
- Transfer the cake to a serving dish and dust with confectioners sugar before serving. Serve with fresh raspberries and enjoy.
Kathryn Estrada
Your recipe looks amazing. I’d like to try it, but I’m concerned about the step where you place plastic wrap directly on hot custard. This causes toxic particles to leach into your food. Is this step necessary?
Chef Dennis Littley
The plastic is to keep a skin from forming on top of the custard. If you’d rather not use it, its okay, you’ll just need to remove the skin from the top of the custard after its cooled.
Kathryn Estrada
Thank you!!!
Gregory McLean
People loved it. I felt the custard was a bit thicker than other recipes and would increase the liquid a bit. And I need to be more intentional about keeping crust uniform in the pan. Also there was plenty of cake mix and I used the extra to make a mini gateau
Brenda Cromwell
I’m very interested in making this cake. What changes would I need to make the filling lemon, instead of vanilla? Or would you not recommend that? I’m concerned that if I use fresh lemon juice, it might affect the milk in the recipe. Thank you, Chef!
Chef Dennis Littley
You could add two tablespoons of lemon juice, and leave out the vanilla. The fresh lemon shouldn’t have any effect on the filling.
Karen
This looks amazing and I’m ready to start baking ASAP. You mention a black cherry jam version. Do you have a recipe for that. It also sounds intriguing.
Chef Dennis Littley
I don’t have a recipe for it, but the only change would be to put a thin layer of black cherry jam on the crust before adding the pastry cream.
Cathy James
This sounds delicious and I plan to make it soon. Assuming it needs to be refrigerated if made slightly ahead, due to the custard filling?
Chef Dennis Littley
Yes it needs to be refrigerated.
Kris
Oh my, do you live near Philadelphia? I would gladly pay any amount to make this cake! It looks absolutely incredible and creamy custard filling is my favorite. I really, really want to try this.
Chef Dennis Littley
I live in Somers Point for the summer months and Florida for the rest of the year, but grew up in Pomona, NJ.
Kristen
I’m from Cherry Hill! I live in Ocean City for most of the summer so I’m right next to Somers Point. I love going to Charlie’s and Caroline’s and Point Dinner of course. If you get the urge to bake one of these and ship it overnight, let me know lol.. jk
Veronika
Both versions sounded delicious but I’m a huge fan of custard so that’s the one I made. It did not disappoint, it was so good!
Lisa Grant
Such a delicious cake! I love the creamy custard inside as that is my favorite part!
Loreto and Nicoletta
Hi Dennis, that is the beauty of traveling for us foodies, we get inspired by what we experience. We love everything about this Gateau! Yum. That custard looks amazing and the crust mouthwatering. Well done, thanks for sharing your travels and the wonderful food that inspired you!
Cheers!
Jamie
Your cake recipe is amazingly delicious. I made this and the kids love it so much!
Amy Liu Dong
Oh my gosh, this cake recipe was delicious. I can’t wait to make again.
Cathleen
This was amazing!! I can’t wait to make it again. Thank you so much for sharing this recipe 🙂
Jessica
Anytime you have a cake plus cream or pudding filling, I’m all in. And thanks to your step by step instructions, this looks totally doable! Everything is on my shopping list to make this weekend.
Yu
This cake is a combination of simplicity and flavor. This is my first time making Basque cake; everyone loved it and asked for more! Thank you for another delicious recipe!
Savita
This Gateau Basque recipe is a slice of culinary heaven! Tried it and the buttery layers with that luscious filling are pure perfection. A taste of the Basque Country in every bite. Thank you for sharing this delightful journey of flavors!
Alexandra
That creamy custard filling is just divine – the perfect contrast to the cake base! What a beautiful dessert this Gateau Basque is – one that was quickly devoured in my household!