Basque Cake (Gâteau basque)

The Gâteau Basque is one of the most iconic desserts of the French Basque Country. Created in the 18th century in the village of Cambo-les-Bains, it was originally called etxeko bixkotxa, meaning “the house cake,” because each family had its own recipe, often passed down from generation to generation.

Traditionally, there are two classic versions:

• one filled with pastry cream flavored with rum or vanilla,

• the other with black cherry jam from Itxassou, a beloved local specialty.

Fun fact: Every year, the village of Cambo-les-Bains hosts the Gâteau Basque Festival. The best cake is crowned, visitors discover recipes from local master pastry chefs—and of course, enjoy plenty of tastings!

This cake is the perfect balance between a buttery shortbread dough—slightly crisp on the outside and melt-in-your-mouth tender on the inside—and a rich, indulgent filling. It’s ideal for afternoon tea, a Sunday brunch, or a comforting dessert.

Recipe (serves 6–8)

Ingredients:

For the shortbread dough:

• 200 g soft butter

• 160 g sugar

• 1 egg + 1 egg yolk

• 300 g flour

• 1 pinch of salt

• 1 tsp vanilla extract

• 1 tsp baking powder

For the pastry cream:

• 500 ml milk

• 3 egg yolks

• 80 g sugar

• 30 g flour or cornstarch

• 1 tsp rum, 1 tsp vanilla extract, or 1 vanilla bean (optional)

For the egg wash:

• 1 egg yolk

• 1 tsp milk or heavy cream

Instructions:

Step 1: Shortbread Dough

In the bowl of a stand mixer, cream the soft butter and sugar until smooth. Add the egg, egg yolk, and vanilla. Mix well. Add the flour, baking powder, and salt, then mix again until combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

Step 2: Pastry Cream

Heat the milk with the vanilla in a saucepan. In a bowl, whisk the egg yolks and sugar until pale, then add the flour or cornstarch. Pour in half of the hot milk and mix well. Transfer everything back into the saucepan with the remaining milk and cook over low heat, whisking constantly, until thickened. Add rum or vanilla if desired. Transfer to a bowl, cover with plastic wrap directly touching the surface, and let cool completely.

Step 3: Assembly

Preheat the oven to 175°C (350°F). Divide the dough in half and roll out each portion to about 26 cm (10 inches) in diameter. Loosen the pastry cream with a whisk and transfer it to a piping bag. Pipe the cream in a spiral onto the base, leaving at least a 2 cm border. Cover with the second round of dough, sealing the edges well. Use a 26 cm ring to trim the cake. Brush with egg wash and use a fork to create a crisscross pattern on top.

Step 4: Baking

Bake for 35–40 minutes, keeping the cake in the ring, until golden brown.

Let cool slightly before unmolding.

Tips:

• Let the cake rest for 12–24 hours before serving—it will taste even better.

• Switch up the flavors by adding fruit (blackberries, blueberries, raspberries…) on top of the pastry cream.

• For the cherry version, choose a dark, lightly sweetened jam.

• You can prepare the dough the day before for an even softer texture.