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LOCATION: Recipes >> Cake Recipes >> Gateau Basque 01

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Gateau Basque
Serves 6-8.

200g (1/2 lb) butter
200g (1 cup) white sugar
2 egg yolks
1 whole egg
300g (2c plus 1 tbsp) cake flour
Pinch of salt
Zest of one lemon (grated peel)

250 ml (1 cup) milk
60g (1/3 cup) sugar
25g flour (plain or cake)
Pinch of salt
2 egg yolks, lightly beaten
vanilla to taste (2 tsp)

Cream sugar into soft (but NOT melted) butter until smooth. Add
the 2 egg yolks, whole egg, and lemon peel; mix well. Add cake
flour gradually and stir until well blended. Cover mixing bowl
and keep in refrigerator for one hour.

Meanwhile, make the creme patissiere (eclair filling):

Mix sugar, flour and salt in a bowl. Heat milk in heavy-bottomed
saucepan until very hot but not boiling. Whisk hot milk into bowl
of dry ingredients and beat until blended. Return mixture to pan
and whisk over low heat until thickened (like pudding) - 4 to 5
minutes. Add egg yolks and cook 2 or 3 minutes more, constantly
stirring. Remove from heat and cool, stirring occasionally. Stir
in vanilla.

Butter and flour a regular-sized round cake pan (9 or 10 inches by
2 inches high, I think; around 25 cm by 5 cm).

After the dough is hard, divide not quite equally into two parts.
Press larger part into bottom of cake pan, covering bottom and
partway up the sides to make a trough. Spoon creme patissiere into
middle of cake. Working quickly, roll out (or try with your fingers)
the rest of the dough into a circle. Lay over the filling and seal
at the sides with the bottom half.

Cook at 180 C (350 F) for about 40 minutes, until golden brown on
top. Serve in wedges.


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