法国传统经典巴斯克蛋糕 - French Classic Basque Cake Recipe (Gâteau Basque)

English version below

Gâteau Basque（巴斯克语：Etxeko bixkotxa；“家中蛋糕”）是法国巴斯克地区的传统甜点，通常以黑樱桃果酱和/或糕点奶油填充。

它有一个松脆的挞状外观，这个gâteau听起来更像是一个馅饼而不是蛋糕。

我的做法是使用杜兰小麦粉和面粉混合物来制作蛋糕面团，与 Basbousa 非常相似，因为面粉更细，容易产生面筋。此外，由于使用新鲜樱桃代替果酱，杜兰小麦粉是更好的吸收剂，可以在烘烤过程中吸收樱桃馅中的液体。

蛋糕糊：
1½杯细粗面粉
¼杯面粉
135 克 糖
½茶匙小苏打

135克黄油（室温）
（将它们混合成小颗粒，放在冰箱里过夜）

3个大鸡蛋——把蛋白和蛋黄分开

100 克白（3 个鸡蛋）
1 1/2 汤匙香草（22 克）
½ 茶匙 干酵母

不要揉，以免形成面筋

香草柠檬奶油冻：
3个大蛋黄
¼ 杯糖（60 克）
2汤匙粗面粉

300克牛奶
1汤匙柠檬皮

15克冷黄油
2茶匙香草

樱桃馅
350 克 新鲜樱桃
1汤匙糖
1汤匙面粉

刷上鸡蛋液
戳洞让蒸汽出去。

烤箱预热350F烤35分钟左右

切之前让它完全冷却，最好在冰箱里过夜
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Gâteau Basque (Basque: Etxeko bixkotxa; "cake of the house") is a traditional dessert from the Basque region of France, typically filled with black cherry jam and/or pastry cream.

It has a crunchy tart-like exterior, this gâteau sounds more similar to a pie than a cake.

My take on is using semolina and flour mix for cake dough, very similar to Basbousa because flour is much finer tends to develop gluten. Also, because of using fresh cherry instead of confiture semolina is better agent to absorb the liquid from cherry filling during the baking.

Cake batter:
1 ½ cup fine semolina
¼ cup flour
135 g sugar
½ teaspoon baking soda

135 g butter (room temperature)
(Mix them to form crumbs, leave it in fridge overnight)

3 large eggs – separate the white and yolk

100 g white (3 egg’s)
1 1/2 tablespoon vanilla (22 gram)
½ teaspoon yeast

DO NOT knead to avoid form gluten

Vanilla lemon custard:
3 large egg yolk
¼ cup sugar (60 g)
2 tablespoon semolina

300 gram Milk
1 tablespoon lemon zest

Temper the egg mixture

15 gram cold butter
2 teaspoon vanilla

Cherry Filling
350 g fresh cherry
1 tablespoon sugar

1 tablespoon flour

Egg wash


Brush with egg
Then score
Poke holes let steam to go out.

Score trick --- wet the fork before each scoring.

Bake at preheated oven at 350F for about 35 mins

Let it cool completely before cutting, better in fridge overnight