Basque Cake With Cherry Preserves Recipes
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 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 WITH CHERRY PRESERVES
Steps:
- Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.
- Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
- Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.
- Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar.
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CHERRY GATEAU BASQUE - WOOD & SPOON
From thewoodandspoon.com
Estimated Reading Time 8 minsTotal Time 1 hr 15 mins
- In the bowl of a stand mixer, beat the butter on medium speed until light and creamy, about 2 minutes. Scrape the sides of the bowl, add the sugar, and beat for an additional 2 minutes until the mixture is fluffy. Scrape the sides of the bowl and add one whole egg and the egg yolk, beating on medium speed just until combined. Scrape the bowl and add the dry ingredients. Beat on low speed just until combined. Be careful to not overbeat.
- Dump the dough out onto a lightly floured surface and divide the dough in half. Place one of the halves in between two large sheets of parchment paper and use a rolling pin to roll the dough out into an 11” circle. Set aside and place the second dough ball in between two separate sheets of parchment paper. Roll the second dough piece into a 9” circle. Place both on a flat surface in the fridge and allow to cool for an hour.
- Preheat the oven to 375 degrees and move a rack to the upper third of the oven. Grease the insides of a 9×2” cake pan and trim a parchment paper round to line the bottom of the pan.
- Remove the dough from the fridge and allow them to sit out for a few minutes to become pliable. Peel the parchment paper off of the 11” round dough and center it into the greased pan. Gently press the dough into the bottom of the pan and around the edges. Trim off any excess, allowing the dough to travel only halfway up the sides of the pan. Spread the cherry jam in the pan, leaving a ½” border around the edges of the pan. Peel the top parchment paper off of the 9” circle and use a paring knife to trace and trim a circle the diameter of the cake pan in the dough. Transfer the trimmed dough into the cake pan and pinch the edges of the two dough pieces together to seal in the jam. You can wet your fingers lightly to pat out the dough to make it as even as possible. Don’t sweat it if your dough isn’t perfect though.
BASQUE CAKE RECIPE REVIEWS PAGE - COOKIE MADNESS
From cookiemadness.net
Reviews 9Servings 4Cuisine FrenchCategory Dessert
- Preheat the oven to 325 degrees F. Grease two 4 1/2 inch springform pans with shortening and dust with flour.
- With a handheld electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Using low speed, add the egg, then increase mixer speed and beat for about a minute, scraping sides of bowl; beat in the vanilla.
- Fold the dry ingredients into the butter mixture with a heavy duty scraper. A soft dough should form. Scrape the dough into a pastry bag. Pipe a circle of dough over the bottom of each pan, then pipe an outer circle on top of that circle to contain the cream.
GATEAU BASQUE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine FrenchCategory DessertServings 8Total Time 1 hr 25 mins
- To make the quick raspberry preserve - Heat raspberries in non-reactive sauce pan, add sugar and stir to dissolve.
- Continue cooking for 5-7 minutes (mashing raspberries with spatula in-between) on medium heat till raspberries sauce thickens and leaves side of pan. Set aside to cool down.
- Cake Batter - Prepare a 9 by 3 inch pan with butter and flour and leave aside. Preheat oven at 325 F (165 C). Zest an orange and also juice it. (Remove pits - if any). Using a whisk attachment, beat 3 of the eggs and sugar on high speed until pale and thick. (4-5 minutes) Reduce speed to low, beat in orange juice, zest and vanilla. Increase speed to medium low and add the flour mixture in 3 additions alternatively add butter (melted and cooled) in 2 batches. Beat just until combined.
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- In a heavy medium saucepan, combine the butter and chocolate. Melt over moderate heat, stirring frequently, until smooth, about 4 minutes. Remove from the heat and let cool slightly.
- In a medium bowl, using an electric mixer, beat the eggs with the sugar at high speed until thick and pale, about 3 minutes. Add the flour and beat at low speed just until combined. Fold in one-third of the melted chocolate, then gently fold in the remaining chocolate; do not overmix.
- Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick stuck into the center comes out clean. Invert the cake onto a rack and let cool.
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- In a medium bowl, combine the flour, baking powder, and salt; stir briefly to mix and set aside.
- To the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar; beat on medium high speed until light and airy, about 3 minutes.
- Remove the bowl and form the dough into 2 equal balls using your hands (do not overhandle). Place 1 ball between two large sheets of parchment paper, and roll out the round to about 11 inches in diameter; place on a baking sheet (do not remove the paper).
- Set a rack in the top third of the oven and preheat to 375°F. Grease a 9-inch round cake pan with butter. Add a parchment round to cover just the bottom of the cake pan.
- Remove the dough rounds from the refrigerator; let rest at room temperature for about 5 minutes. Carefully peel away the paper on both sides of the larger round.
- In a small bowl, beat the remaining egg with a few drops of water. Brush the top of the dough generously with the egg wash. Then, using a small, sharp knife, create a pattern of crisscrossed lines.
- Bake until the top is golden, 30–35 minutes. Remove to a rack and let cool 5 minutes. Use a paring knife to dislodge the cake’s edges from the pan. Invert the cake onto a flat plate, then invert again onto another plate or stand.
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