The Basque cake is also known as Gteau Basque. This cake
originated in the 17th century in the province of Labourd (in
Basque Lapurdi). At that time, the pastry was made from corn flour
and lard and was baked in the shape of a little pig. The Gteau
transformed over time to include the addition of local jams and
toward the end of the 19th century, the addition of custard.
Nowadays . There are several different variations based on
region, family history and personal taste preferences, but the
basic concept is nearly always the same. A thin pastry filled with
some preserved fruit and more than likely some pastry cream. This
recipe is made with crumbly sweet pastry and pastry cream.
List of the ingredients you need for 6 people For the
pastry:300g flour200g sugar200g butter cut in pieces1 egg2 egg
yolks1 lemon40 g almond flour1 teaspoon yeastsalt
ingredients For the pastry cream:
1/4 liter milk50 g flour50 g sugar2 egg yolks2 eggs1/2 vanilla
List of tools you need
A spoon.a cloth. A fork.A wooden spoon.A bowl.A saucepan,A cake
pan, An oven.1)2)3)4)5)5)6)7)
Procedure 1:1)Put the flour in a bowl and make a hole in the
middle of it. 2) Add 2 egg yolks and a whole battered egg. Add the
yeast, sugar, salt, butter, lemon zest and almond flour.3) Knead
the pastry until it becomes very homogenous. 4) Form it into a ball
and leave it to rest for 2 hours wrapped in a cloth in a cold
Procedure 2Prepare the cream: heat the milk with the vanilla
bean. Put sugar and battered eggs in a bowl. Mix it with a wooden
spoon. Add the flour and salt. Then incorporate the hot milk,
constantly mixing.Pour this mixture in a saucepan and heat very
gently while stirring. The cream has to thicken. Remove from heat
and continue to stir to cool it down.
Procedure 3 Butter a round cake pan.
Divide the ball of pastry in two parts: 1/3 and 2/3. Roll out
the bigger part and line the pan with it. Pour the cooled down
cream in the pan.
Procedure 4Roll out the rest of the pastry and cover the cream
with it. Pay attention to seal the sides with the bottom half. Make
criss-cross marks with fork on the top of the pastry.
Put in the oven (180C preheated) and bake for 30 to 35
As we say: On egin!!!
ZEANURI LHI OCTOBER 2012
meaning of the basque symbol lauburu ( meaning: four- heads):
The Lauburu is a mythological symbol to denote the four elements
out of which (as it was believed by many ancient peoples)
everything is formed, ie. water, earth, air and fire. reference
from : http://www.buber.net/Basque/Folklore/lauburu.html According
to Jose Miguel Barandiaran represents the sun. In basques'
prehistoric religion, Jose Miguel Barandiaran saw some signs
pointing to an indoeuropean influence in the cult of the sun (e.g.,
the orientation of the dolmens).Lard : dictionary Manteca grasa de
cerdo Crumbly:quebradizo Pastry masa pastel