My classic Gateau Basque recipe has a crisp, buttery crust and a silky, creamy pastry cream filling. You’ll find two variations of this delicious cake recipe: one with a rich layer of pastry cream and the original version with black cherry jam. I love pastry cream, so that’s the version I usually make.

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This traditional cake comes from the French Basque Country, but I first tasted it on a trip through the Basque region of northern Spain. And I have to admit, it was love at first bite.
Over the years, I’ve made this delicious Gateau Basque cake recipe for dinner parties, game day celebrations, and just to treat my friends and family. My Basque cake is the perfect dessert for any occasion!
I make my Basque cake with a sweet, cookie-like pie crust and a creamy layer of vanilla pastry cream. It truly is a delicious, unique dessert that your whole family will love.
Another favorite dessert from the Basque region of Spain is my Burnt Cheesecake. And if you love pastry cream desserts, make sure to try my Bee Sting Cake and Boston Cream Pie.
Ingredients to make Gateau Basque
Gather the ingredients to prepare our Gateau Basque recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How to make Gateau Basque
Follow along with my simple step-by-step instructions to learn how to make Gateau Basque in your home kitchen.
- Add the whole milk, heavy cream, and vanilla bean seeds (or vanilla extract) to a medium saucepan over medium heat and heat until very hot, but do not let it scald or boil.
- Add the granulated sugar, cornstarch, all-purpose flour, egg yolks, and eggs to a medium bowl.
- Whisk to combine.
- Slowly add the hot milk mixture to the egg mixture, whisking continuously until it has been fully incorporated.
- Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until bubbly and very thick (3-5 minutes).
- Remove the pan from the heat, and transfer the pastry cream to a large heat-proof bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the top of the pastry cream.
Let the pastry cream cool to room temperature before using (about 1 hour).
- Add the all-purpose flour, baking powder, and salt to a large bowl.
- Whisk to combine the dry ingredients. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Beat at medium speed until fluffy (3 to 4 minutes), stopping to scrape the sides and bottom of the bowl as needed.
- Add the large egg yolks and two whole eggs, one at a time, to the creamed butter, beating well after each addition.
*Scrape the sides and bottom of the bowl between each addition.
Grease a 9-inch springform pan and dust it with flour. Set aside until needed.
- Reduce the mixer speed to low speed and gradually add the flour mixture to the wet ingredients.
- Beat just enough to combine and form the dough.
- Turn the Basque dough out on a lightly floured work surface and shape it into two disks. Wrap each disk in plastic film wrap and refrigerate for at least one hour.
- On a lightly floured surface, roll one dough disk (using a rolling pin) into a 12-inch circle.
- Transfer the dough to the prepared springform pan, pressing into the bottom of the pan and up the sides. Refrigerate for at least 30 minutes.
Preheat the oven to 400° F.
- Pour the pastry cream filling into the chilled prepared crust and refrigerate for 30 – 60 minutes.
- Roll the remaining dough disk into a 12-inch circle and place the top crust over the filling. Crimp the edges of the dough to seal the cake, then trim off any excess dough. Refrigerate for at least 30 minutes before baking.
- In a small bowl, whisk together one tablespoon of water and one egg to make an egg wash.
- Brush the top of the dough with the egg wash.
- Place the springform pan on the center rack of the preheated oven and bake for 20 minutes. Then, reduce the oven temperature to 350°F and continue to bake for an additional 25 minutes.
*The cake should be golden brown, but if it starts to get too brown, cover it with aluminum foil. - Remove the cake from the oven and allow it to cool on a wire rack in the pan for 10 minutes. Then, carefully remove the ring from the pan and allow it to cool on the wire rack.
Transfer the cake to a serving dish and dust with confectioners’ sugar before serving.
You don’t have to be a pastry chef to make my Gateau Basque. Although the recipe has quite a few steps, it really isn’t difficult to make. And the results are definitely worth the effort.
Save any leftover cake refrigerated, covered with plastic wrap, or in an airtight container for 2-3 days.
Recipe FAQs
A Basque Burnt Cheesecake comes from the Basque region of Spain and is more of a cheesecake, whereas the Gâteau Basque comes from the Basque region of France and has a custard-like filling between two layers of a pie crust.
Yes, it does. My version, filled with pastry cream, should be covered and kept refrigerated and will keep for 4-5 days.
The name translates to Basque cake. In the Basque language, the cake is called “Etxeko biskotxa,” which translates to “cake of the house.”
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Gateau Basque
Equipment
- 9 inch springform pan
Ingredients
Cake
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar +plus 2 tablespoons (1¾ cups +plus 2 tablespoons)
- 3 large egg yolks
- 3 large eggs – divided
- 3 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoon coarse sea salt or kosher salt
- 1 tablespoon water
Custard Filling
- 1 ½ cups whole milk
- ¾ cup heavy cream (or whole milk)
- 2 teaspoon vanilla bean paste or vanilla extract
- ½ cup granulated sugar
- ½ cup cornstarch
- 3 tablespoon all-purpose flour
- 6 large egg yolks
- 2 large eggs
- confectioners’ sugar for garnish
Instructions
Custard
- Add the whole milk, heavy cream, and vanilla bean seeds (or vanilla extract) to a medium saucepan over medium heat and heat until very hot, but do not let it scald or boil.
- Add the granulated sugar, cornstarch, all-purpose flour, egg yolks, and eggs to a medium bowl. Whisk to combine.
- Slowly add the hot milk mixture to the egg mixture whisking continuously until it has been fully incorporated.
- Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until bubbly and very thick (3-5 minutes).
- Remove the pan from the heat, and transfer the pastry cream to a large heat-proof bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the top of the pastry cream.
- Let the pastry cream cool to room temperature before using (about 1 hour).
Cake
- Add the all-purpose flour, baking powder, and salt to a large bowl and whisk to combine. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until fluffy (3 to 4 minutes), stopping to scrape the sides and bottom of the bowl as needed.
- Add the large egg yolks and two whole eggs, one at a time, to the creamed butter, beating well after each addition. Scrape the sides and bottom of the bowl between each addition.
- Reduce the mixer speed to low speed and gradually add the flour mixture to the wet ingredients, beating just enough to combine and form the dough.
- Turn the Basque dough out on a lightly floured work surface and shape it into 2 disks. Wrap each disk in plastic film wrap and refrigerate for at least 1 hour.
- Grease a 9-inch springform pan and dust it with flour. Set aside until needed.
- On a lightly floured surface, roll one dough disk (using a rolling pin) into a 12-inch circle. Transfer the dough to the prepared springform pan, pressing into the bottom of the pan and up the sides. Refrigerate for at least 30 minutes.
- Pour the pastry cream filling into the chilled prepared crust and refrigerate for 30 – 60 minutes.
- Roll the remaining dough disk into a 12-inch circle.
- Place the top crust over the filling.
- Crimp the edges of the dough to seal the cake, then trim off any excess dough. Refrigerate for at least 30 minutes before baking.
- Preheat the oven to 400° Fahrenhiet.
- In a small bowl, whisk together one tablespoon of water and one egg to make an egg wash. Brush the top of the dough with the egg wash.
- Place the springform pan on the center rack of the preheated oven and bake for 20 minutes.
- Reduce the oven temperature to 350° F and continue to bake for an additional 25 minutes. The cake should be golden brown, but If the cake starts to get too brown, cover it with aluminum foil.
- Remove the cake from the oven and allow it to cool on a wire rack in the pan for 10 minutes. Then carefully remove the ring from the pan and allow it to fully cool on the wire rack.
- Transfer the cake to a serving dish and dust with confectioners sugar before serving. Serve with fresh raspberries and enjoy.
Cathy says
Hi, this looks wonderful but how high does the bottom crust go up the side of the springform pan? Thank you
Chef Dennis Littley says
Yes, if you take a look at the step by step images you’ll see how its done.
michela says
might me a silly question but can each component be made ahead of time and then baked the day of serving?
Chef Dennis Littley says
I don’t see why not.
Laura says
I’ve made this twice now and it’s so so so worth the work, so delicious!!
Chef Dennis Littley says
Thanks for letting me know you enjoyed my Basque cheesecake. It’s always been one of my favorite types of cheesecake.
Grace Croonenberghs says
This cake was amazing…I made it for New Year’s Eve. Well worth all 17 steps involved!
Chef Dennis Littley says
Thanks for letting me know you enjoyed the cake! There are a few more steps to the recipe, but its well worth the effort.