How to Make Gâteau Basque? To make this cake, you’ll need to create a dough rather than batter. You’ll use a large egg, large egg yolks, granulated sugar, all-purpose flour, unsalted butter softened, baking powder, a little salt, and citrus zest to prepare the dough.
The name means simply “Basque Cake.” 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.
A cross-hatch pattern means the filling is traditional pastry cream, while a Basque cross means a cherry compote. I go for pastry cream, and berry compote on the side! Get my gateau basque recipe below! The traditional cross-hatch pattern on a Gateau Basque with pastry cream filling.
After a few attempts at trying to make a keto-friendly version of Basque Burnt Cheesecake, I’ve finally arrived at this version that’s deliciously creamy and not too cake-y. As with a number of my dessert recipes, this cheesecake is sweetened by Zerro erythritol.