There are many delicious treats to try in Euskara. One delicious Basque dessert is the Gâteau Basque or Etxeko biskotxa. Etxeko biskotxa roughly translates to “cake of the house”. This cake is more like a tart with a crunchy exterior. This inside though is up to the baker. Some of the most common flavors seem to be black cherry jam, rum, or almond flavored. This dessert is so popular that it has its own musuem in France called the Gateau Basque Museum and has its own festival in Kanbo.
Here is the basic recipe from the Gateau Basque Museum. Warning! I translated this recipe from French and converted from grams into cups, but I will leave a link down below to a blog which has various other Etxeko biskotxa.
For the Dough:
- 200g = 3/4 cup butter
- 4 egg yolks + 2 medium eggs
- 200 g = 1 cup of granulated sugar
- 400 g = about 2 3/4 cup pastry flour
- 3 g = about 3 Tbsp salt
- 1/2 teaspoon baking powder (or 3 (3Tbsp) grams of baking powder)
Preparing the Dough:
- In a bowl, add the butter cut into pieces, sugar and salt, work well them.
- Add yolks 4, then 2 eggs, and work again.
- Once smooth dough, sift the flour and baking powder together and add to the dough.
The dough should not stick.
- Form a ball, wrap in cellophane and let stand in refrigerator 1/2 hour minimum.
- 1/2 liter of whole milk,
- 2 yolks and 1 whole egg,
- 120g = 5/8 cup caster sugar,
- 50 g = 1/3 cup pastry flour
- 2 tablespoons dark rum
- 1 vanilla pod.
Preparing the Cream
- In a saucepan, bring the milk to boil with the vanilla pod.
- **Tip: Pour a background of water in the pan, then drain the excess before heating the milk. This prevents the milk to hang.**
- In a double-boiler, blanch (questionable translation?) sugar, egg yolks and whole egg until frothy.
- Stir in the flour little by little, stirring constantly.
- Bring the milk to boil, with the vanilla pod. Once the milk boils, remove the vanilla pod
- Pour HALF milk gradually into your mixture, while stirring.
- Pour this mixture over the remaining milk in saucepan.
- Return the pan to medium heat and stir constantly until the cream thickens.
- Remove the custard from the heat and add the dark rum.
- Pu the cream into a bowl, the film and let cool to room temperature.
Putting it all together:
- Roll out the dough into a rectangle about 1/2 cm thick and cut circles the size of the mold (2 circles per mold).
- Put the first circle of dough into the pan, pour the cream in the center and spread to 2 cm from the edge.
- Close the second circle.
- Brush a little egg foil and bake in preheated oven at 350 ° F.
- Cook 30 minutes, until a beautiful couleur. Once cooked, immediately remove from oven and let cool completely before serving.
Link to a blog about Gateau Basque and various different recipes to try, and they all have different fillings!!