For 6 servings
Iron mould Ø 28 cm
To be prepared the previous day
- Basque dough
- Vanilla-rum pastry cream
- 160g soft butter + 15g for the mould
- 1 pinch of salt
- 85g crystal sugar
- 125g brown sugar
- 70g almond powder
- 1 egg
- 230g flour + 30g for the working surface
- 6g baking powder (1/2 pack)
On the previous day, prepare the dough with a wooden spoon.
Mix the butter, the salt, the crystal sugar, the brown sugar and the almond powder.
Add the egg and mix it.
Sieve the flour and the baking powder on top of the mix.
Knead the dough until it comes off your fingers.
Shape into a ball and wrap in a floured cloth.
Store away in the refrigerator until the next day.
Vanilla-rum pastry cream
- 38cl whole milk
- 1 vanilla pod
- 1 big egg
- 100g sugar
- 60g flour
- 2 cl brown agricultural rum
Prepare the cream on the previous day.
Split the vanilla pod in two and, using the tip of a knife, scrape the grains of vanilla into the milk. Bring the milk to a boil.
At the same time, whip the egg with the sugar and incorporate the sieved flour.
Pour the boiling milk over the egg based mix while whipping and pour the cream back into the saucepan.
Slowly bring to a boil, stirring all the time.
Leave to boil for 3 minutes before taking away from the heat and incorporate the rum.
Leave to cool, stirring from time to time.
Store the cream in the refrigerator until the next day.
- 250g of stoned Ixtassou black cherries
There are three varieties of Ixtassou black cherries : Peloa (end of May), Xapata (beginning of June), Beltxa (mid-June)
- 1 egg (for the baking)
Preheat the oven at 180°C (th. 6).
Using a brush, cover a high-sided springform cake tin (28cm in diameter) with butter.
Collect one quarter of the dough and spread the remaining three quarters on a floured working surface to form a disk of 32cm in diameter approximately.
Garnish the mould with it, leaving the dough spread over the edges.
Pour a layer of cream inside the mould to cover the dough and garnish with stoned cherries.
Spread the remaining quarter of dough into a 30cm diameter disk (approximately) and cover the cherries with it.
With the tip of your fingers, pinch the edges of both disks of dough and cut away the excess with a roll.
Brush the top of the cake with a whipped egg and scratch the dough with a fork.
Lay a cherry in the middle of the cake and put in the oven for 45 minutes.
When out of the oven, leave the cake to cool inside its mould (2 hours approximately).
Lay a wire frame on top of the cake and turn it upside-down, take away the mould and lay a second grid on top of the cake to turn it upside down once again.
Being based in the Basque Country, Lionel has made the traditional Gâteau Basque his signature speciality. Embellished with cheries, vanilla cream or chocolate (to honour the age-old Bayonne chocolatemaking tradition) these cakes have created a reputation for themselves well beyond regional boundar [...]Read more