When I said I wanted to try my hand at making gateau basque this seemed like a great idea. But for some reason I lacked the motivation to actually make this Strawberry Gateau Basque. With a name like that I just envisioned a time-consuming challenge and I couldn’t bring myself to just do it. So this project sat in the back of my mind, looming. But man, was I wrong! This jam-filled cake is very easy to make and perfect with a cup of coffee or tea.
Once I got my rear in gear and just got moving I came to realize this fancy French dessert was nothing to dread. Classically this cake is filled with pastry cream or preserved cherries. Now, I’m a very big fan of cherries but I just didn’t have any on hand. The season has started to wane and the price has started to rise so cherries aren’t something we have in the fridge these days. But know what I did have? Balsamic Strawberry Jam. Told ya I’d have more ways for you to use it this week.
The golden, dense cookie-like cake pairs wonderfully with the fresh strawberry jam. This was a lovely dessert shared with family after Sunday dinner and I’ll certainly be making it again. Perhaps I’ll try one of those classic fillings or even experiment with others. I think any fruit would make a perfect filling so let your imagination run wild.
Next month it’s time to make Penuche, a simple brown sugar fudge so how about joining us? We’d love to have you!
Don’t forget to check out all the other #FirstOnTheFirst bakers’ Gâteau Basque this month!
- Classic Gateau Basque from Hidden Ponies
- Gateau Basque from Omeletta
- Gateau Basque from poet in the pantry
- Gateau Basque from Suitcases & Sweets
- Gateau Larsson from Go Running, Mama!
One Year Ago: Watermelon Gazpacho
Two Years Ago: Chocolate Lasagna
Beautiful cookie-like cake filled with strawberry jam perfect with a cup of coffee or tea.
- 2 cups all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup strawberry jam
- 1 egg, lightly beaten with 2 teaspoons water
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and both sugars until light and fluffy. Add the egg and beat until well incorporated then add the vanilla.
- With the mixer on low, add the dry ingredients in two additions then beat until incorporated.
- Split the dough into two even pieces and shape each into a ball with lightly floured hands, dough will be sticky. Place a dough ball on a sheet of parchment paper then top with another sheet of parchment. Roll the ball into a circle measuring 8 1/2 - 9 inches in diameter using a rolling pin. Repeat with second ball of dough. Refrigerate dough for 3 hours or overnight.
- When ready to assemble, remove dough circles from refrigerator and allow to sit at room temperature 15 minutes. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick baking spray containing flour.
- Remove one piece of parchment from one of the dough disks and fit it into the bottom of the prepared tart pan. Remove top layer of parchment. Spread jam over dough, leaving a 1-inch border. Moisten the border with the egg wash. Remove one piece of parchment from remaining dough disk and fit over jam in pan then remove remaining parchment. Seal the edges.
- Brush top of cake with egg wash and score the top with a diamond pattern. Bake in preheated oven for 40-45 minutes, until well-browned. Cool in pan for 5 minutes then remove from pan and cool completely on a wire rack.
Adapted from Dorie Greenspan via NPR