Since gâteau Basque is a casual treat, eating it with your fingers is allowed. In a medium bowl, whisk together the flour, baking powder and salt. Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes.
In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.” In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
It's a foolproof cake because it's almost impossible to get it wrong. I have to be honest with you. I've never made a classic Basque Burnt Cheesecake before going keto. I was simply not a fan of the idea of a "burnt" cake so I didn't get to try it. I couldn't understand why it's so popular until I actually made it.
Be the first to rate & review! Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that is traditionally filled with either pastry cream or black cherry jam.