Gateau basque
Instructions
Put the butter into a bowl, add sugar, salt and the inside of the stick of vanilla and mix everything until mixture is soft and puffy.
Add eggs, one at a time, alternating with a little flour mixed with yeast: you have to get a soft and creamy texture, to which you will add the rest of the flour, mixing well.
Place the mixture in a pocket of fabric with smooth no nozzle 10.
Grease two baking pans with flared edges, sprinkle them with bread crumbs, then put in the mixture, forming a spiral starting from the outside.
On the outer rim of the dough form a raised edge, so that the filling doesn't spill.
Prepare a custard, add rum and spread it in a springform pan.
Cover the filling with the remaining dough, then cook the cakes in the oven (190-200 degrees) for about 40 minutes.
Serve cold cakes and sprinkled with icing sugar.
---ADVICE.
As its name indicates, it is a native of the Basque country, today widespread and appreciated also in neighbouring France.
The traditional recipe includes a filling made from black cherry jam, French version proposed by us is replaced with custard.
Ingredients and dosing for 12 persons
- 300 g of butter
- 300 g of sugar
- 1 pinch of salt
- 1 stick of vanilla
- 460 g of flour
- 8 g of baking powder
- 3 eggs
- 350 g of custard
- 2 cl of dark rum
- Powdered sugar for garnish
- Butter for the baking pans
- Breadcrumbs for trays