basque cake recipe (Gâteau Basque) | バスクケーキ | 巴斯克蛋糕 - hanami
- 3 years ago
Ingredients:
Cream cheese - Fresh cream - Flour - Sugar - Egg
Typically Gâteau Basque is constructed from layers of a wheat flour based cake (a butter-sugar pastry dough, in this case pâte sablée, not brisée) with a filling of either black cherry jam or almond or vanilla pastry cream. It has been argued that only black Xapata cherries native to the Basque Country should be used.[1]
The type of dough used may vary a little. If the butter is warmed before mixing with flour the dough will be called pâte sucrée. If it is cold the mixing process will require more work and the dough is called pâte sablée (it is crumblier). The resulting textures are a little different but mostly for the initiated taster. The flour used soft wheat flour with little mineral content (that is, a refined flour, common pastry/cake flour) The proportion of sugar used also varies. But the principle of this cake is having a soft shortbread-type dough 3 to 6 mm thick filled with an almond pastry cream, also called frangipane, and with a shiny egg-coating.
It is traditional to mark a Basque cross on the top of the cake is filled with black cherry jam or to use a crosshatch pattern on top if filled with pastry cream
Cream cheese - Fresh cream - Flour - Sugar - Egg
Typically Gâteau Basque is constructed from layers of a wheat flour based cake (a butter-sugar pastry dough, in this case pâte sablée, not brisée) with a filling of either black cherry jam or almond or vanilla pastry cream. It has been argued that only black Xapata cherries native to the Basque Country should be used.[1]
The type of dough used may vary a little. If the butter is warmed before mixing with flour the dough will be called pâte sucrée. If it is cold the mixing process will require more work and the dough is called pâte sablée (it is crumblier). The resulting textures are a little different but mostly for the initiated taster. The flour used soft wheat flour with little mineral content (that is, a refined flour, common pastry/cake flour) The proportion of sugar used also varies. But the principle of this cake is having a soft shortbread-type dough 3 to 6 mm thick filled with an almond pastry cream, also called frangipane, and with a shiny egg-coating.
It is traditional to mark a Basque cross on the top of the cake is filled with black cherry jam or to use a crosshatch pattern on top if filled with pastry cream