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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 460kcal 23%
Fat 23g 35%
Saturated Fat 13g 65%
Carbohydrates 55g 18%
Fiber 3g 12%
Sugar 29g 57%
Protein 8g 16%
Cholesterol 100mg 33%
Sodium 350mg 14%

Percent Daily Values are based on a 2,000 calorie diet.

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Gâteau Basque

Name: Gâteau Basque
Prep time: 225 min
Cook time: 165 min
Total time: 390 min
Yield: 8
Ingredients: 8.8 ounces all-purpose flour (about 2 cups; 250g); 1.7 ounces almond flour (1/2 cup; 50g); 1 teaspoon (4g) baking powder; 3/4 teaspoon plus 1/8 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 7.4 ounces unsalted butter (15 tablespoons; 210g), softened to about 65°F (18°C), plus more for greasing; 5.2 ounces granulated sugar (3/4 cup; 150g); 1 large egg (50g), brought to slightly cooler than room temperature, plus 1 large egg and 1 large egg yolk (15g), straight from the fridge, for egg wash; 8 ounces (1 cup; 225g) vanilla pastry cream (see note); 1/2 tablespoon (7ml) rum, optional; 1/4 teaspoon pure almond extract; 1 tablespoon (15ml) heavy cream; 3 ounces (about 1/3 cup; 85g) black or other cherry jam, spread, or preserves (see note)

Prep 3h 45m

Cook 2h 45m

Total 6h 30m

This Gâteau Basque recipe features a buttery, flaky, almond flour-based crust filled with vanilla pastry cream and cherry jam for a delightful dessert. With a hint of rum and almond extract, this classic French Basque cake is sure to impress with its rich, indulgent flavors and beautiful presentation.

Gateau Basque

Gateau Basque Recipe

Gateau Basque Cake

Ingredients

8 servings

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8.8 ounces all-purpose flour (about 2 cups; 250g)

1.7 ounces almond flour (1/2 cup; 50g)

1 teaspoon (4g) baking powder

3/4 teaspoon plus 1/8 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

7.4 ounces unsalted butter (15 tablespoons; 210g), softened to about 65°F (18°C), plus more for greasing

5.2 ounces granulated sugar (3/4 cup; 150g)

1 large egg (50g), brought to slightly cooler than room temperature, plus 1 large egg and 1 large egg yolk (15g), straight from the fridge, for egg wash

8 ounces (1 cup; 225g) vanilla pastry cream (see note)

1/2 tablespoon (7ml) rum, optional

1/4 teaspoon pure almond extract

1 tablespoon (15ml) heavy cream

3 ounces (about 1/3 cup; 85g) black or other cherry jam, spread, or preserves (see note)