Gâteau Basque

Gâteau Basque is a traditional dessert from the Basque Country region, which spans both France and Spain. The cake is characterized by its distinctive layers of pastry and cream or black cherry filling.

History

The origins of Gâteau Basque are traced back to the 17th century in the province of Labourd, although it did not gain widespread recognition until the 19th century. The cake was traditionally baked for festive occasions and has since become a staple dessert in the Basque Country.

Preparation

Gâteau Basque is made from layers of a wheat flour-based dough, with a filling of either pastry cream or black cherry jam. The dough is sweet and buttery, often flavored with almond extract or vanilla. The pastry cream filling is typically made from milk, sugar, egg yolks, and flour, while the black cherry jam is made from the local Itxassou cherries.

Variations

While the traditional Gâteau Basque is filled with either pastry cream or black cherry jam, there are several regional variations. In some areas, the cake is filled with apple compote, while in others, it is flavored with rum or brandy. Some versions also include a layer of marzipan.

Cultural Significance

Gâteau Basque is more than just a dessert in the Basque Country; it is a symbol of the region's cultural identity. Every year, the town of Cambo-les-Bains hosts the Fête du Gâteau Basque, a festival dedicated to this iconic cake.

See Also

• Basque cuisine
• List of French desserts
• List of Spanish desserts

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