Surely this is one of the most known basque recipes, but really it has French origin. The characteristics of this cake are: a crunchy short-crust, but not dried, a stuffing of custard or blueberries jam, all flavoured of rum, lemon or bitter almonds.


Le gateau Basque

For the short-crust
- 380g flour type 00
- 200g muscovado sugar
- 100g cane sugar
- 80g butter
- 1 egg
- 1 yolk
- a pinch of salt


For the custard:
- 250g milk
- 40g sugar
- 20g maize starch
- 2 yolks


In addition:
- 1 jar of blueberries Vis jam



Mix the yolk and the egg with the sugar and the salt. Add the flour and the yeast, and finally add the soft butter. Work all ingredients until you obtain a homogeneous dough. Wrap it into a saran wrap and store in fridge for about 2 hours.


For the custard:
Bring to boil the milk. In the meantime mix the yolks with the sugar and the maize starch. Then add the warm milk. Put the mixture on fire and boil it for 30 seconds. Pour all in a large and fresh bowl.  Cover it with a saran wrap and store in fridge. When it is cold pour the cream into a sac-a-poche.


Divide the short-crust in two parts. Spread the first with a thickness about 4 mm. Put it into a cake tin  previously buttered and floured.  Cover the short-crust with the blueberries jam and then form a spiral of custard over the jam. Cover all with a disk of pastry. Drizzle with a whipped egg, then draw a grid using a cutter. Cook in a pre-heated oven to 170°C for about 35 minutes.