Cognac and Vanilla bean pastry cream with brandied cherries fill a crisp, crumbly, and buttery almond cake. This French Gateau Basque is simplicity at its grandest.
As you know from my Chocolate Hazelnut Filled Brioche, French style pastries and cakes are my favorite kind. I have been wanting to recreate a Gateau Basque for awhile now and the holidays seem like the ideal time to do so.
We are only three short weeks away from Christmas. That means my mind is in overdrive with all of the treats I’m churning out. Since childhood, the holiday season meant lots of dried or candied fruit filled cakes.This Cherry Cognac Gateau Basque is a special and elegant cake that should be at your dessert table frequently this holiday season.
This cake has subtle notes of cognac, orange, and almond that round out the vanilla bean. There is a stark and pleasant contrast between the dry outer cake and the silky pastry cream center. Brandied cherries give an added note of flavor and juicy texture.
I did a bad thing. I cut this beautiful cake before it had time to cool. I’m frisky like that. But if you allow your cake to cool like you’re supposed to, you will have gorgeously sleek slices with completely set pastry cream. But, if you like warm pastry cream and cake, then…
Christmas Is Coming
I got the flu shot. Then I got the flu before that baby kicked into my system. So I was out for 2 long weeks. I even missed Thanksgiving. Insert crying emoji here. In Food Blogger translation that means I felt like I hit rock bottom. The greatest feast of the year and I was lying in bed too sick to move. The worst part was definitely missing time with the girls during their school breaks.
But now I am making up for lost meals. As a proud St. Louis native, I do have to slip in here that TWO St. Louis burger joints got named in Food & Wine Magazine for being one of the 20 best in the country! Play Gloria because St. Louis is on another roll, this time with food!
But anyway, I’m feeling good, hungry, and excited for Christmas! I’m hosting Christmas Eve dinner this year and am adding this Cherry Cognac Gateau Basque Cake to the dessert menu. It’s a great make ahead treat and even though it’s buttery and filled with pastry cream, it’s a lighter feeling dessert. That’s nice to have after a huge holiday meal.
Gateau Basque
Gateau Basque is a unique bake. It has characteristics of a shortbread cookie, a butter cake, and, and a tart. It is typically filled with luscious vanilla bean pastry cream or cherry jam. When filled with pastry cream, it is often dotted or served with brandy soaked cherries. For my version of a gateau basque, I soaked dried cherries in Cognac overnight. The cherries absorbed the cognac, becoming plump and uber flavorful. I used the leftover cherry infused Cognac in the vanilla bean pastry cream for even more flavor.
Gateau basque hails from the Northern Basque region of France. Basque means “cake of the house”. In fact, the way a basque is filled is telling on the region of France it is made in. In the Northern region Basques are traditionally filled with back cherry jam, while pastry cream is usually what you would find in the Southern region.
Now I’m a gal who wants her basque with the best of both regions, so the following recipe for Cherry Cognac Gateau Basque uses both!
Heilala Vanilla & Cognac Pastry Cream
If you are into baking at all then you have heard of the new Heilala Vanilla craze! This paste is a combination of pure vanilla extract and the seeds, giving you full on vanilla bean flavoring. I got some and tried it out in the pastry cream. But feel free to use any vanilla paste of your choosing!
The first step to making the Cherry Cognac Gateau Basque Cake is to soak your cherries overnight. Place dried cherries into a mason jar or bowl and cover with Cognac. Then cover with a lid or plastic wrap and soak overnight, or at least 4 hours. Unlike my Armagnac Pots De Creme, this bake uses Cognac. Cognac is a brandy that is distilled in Cognac, a region of France. Since Cognac has notes of dried fruit and citrus, it works perfectly for This Brandied Cherry Gateau Basque.
Once you are ready to begin the pastry cream, drain the cherries. The reserved cognac is now infused with cherry flavor and better than ever for baking! Or sipping on while you enjoy your finished Gateau Basque. Or who are we kidding? If you’re anything like me, take a sip and savor the flavor while you bake!
Then work on your pastry cream. I love pastry cream so much! To fill this gateau basque, a simple yet flavorful vanilla bean pastry cream is ideal. First, separate 4 egg, and set the yolks into a large bowl. Reserve the whites for Macarons or Italian Meringue Buttercream. Then whisk in cornstarch. Whisk while adding in a splash of milk to thin out the yolks and mix until smooth. Then set aside.
In a medium sized saucepan, whisk together the remaining milk, sugar, and pinch of salt. Set the heat on medium to medium low. I cook my pastry cream in a slow way. However, that truly yields the silkiest and tastiest pastry cream.
Once the milk mixture begins to have bubbles forming around the edges, temper a bit of that warm milk into the egg mixture. To ensure you don’t end up with scrambled eggs, whisk the eggs constantly as you pour in a steady, pencil thin stream of the milk. Then return everything to the saucepan. Stir until the pastry cream thickens, about 8 minutes. The pastry cream should coat a spoon and stick to the edges once you swipe a finger down it.
Then remove from the heat and stir in the vanilla bean paste and the cherry infused brandy. Pour the pastry cream into a bowl. Cover with plastic wrap, pushing the wrap against the surface to prevent a skin from forming. Then cool to room temperature. *If you are making this cherry gateau basque in stages, then refrigerate the pastry cream until ready to fill.
Outer Cake
Now on to the cake! This gateau basque is buttery, slightly crumbly, and dry (in a good way!). This cake serves as the sturdy shell to hold in all that decadent pastry cream. I use almond flour in my cake for almond flavor. The recipe notes include optional almond extract if you like that flavor in addition.
To make the cake, use your stand mixer fitted with the paddle attachment. I use my mini stand mixer for smaller recipes like this Cherry Gateau Basque Cake since it also has a built in scraper.
Begin beating softened butter for a couple of minutes. Then scrape down the bowl and add the sugar. Beat for 3 minutes on medium speed. Then add the eggs, beating well after each addition. Add the vanilla extract, almond extract (if using). Mix until incorporated. Whisk together the almond flour with the baking soda, salt, orange zest, and flour. Then turn the mixer to the lowest setting. Gradually add in those dry ingredients and let the dough come together.
Then divide the dough into two equal pieces. Flatten into discs, wrap in plastic wrap or between two sheets of parchment. Then chill for 30 minutes.
Assemble The Cherry Gateau Basque
Preheat the oven to 350 degrees F, 180 degrees C.
To assemble this cake, generously butter a 9 inch springform pan. You can also use a tart pan or a pan with a removable bottom. Since this is a filled cake, using a removable bottom of some sort is a safe bet to release it without disturbing the filling before it sets.
After buttering the pan, line the bottom with parchment. I tend to use the leftover butter wrappers. That is just a method my Grandma and Mom used for as long as I can remember and it passed on to me.
Then roll out one of the dough discs to a 12 inch circle. Position it inside of the bottom of the springform pan. Gently push the sides up against the pan. Then fill the bottom with pastry cream. Scatter on the drained cherries.
Roll out the second disc to 9 inches. Then set that on top of the pastry cream. Crimp the edges to seal. Use a fork to score the top of the cake.
Brush the top with egg wash to get a golden and crisp finish.
Bake for 30 minutes. Then cool completely to room temperature before cutting! Or, if you are like me, eat while still warm!
Thank you for baking this Cherry Gateau Basque! Share the love on Pinterest and with your baking buddies! Follow me on Instagram for more free recipes and food pics. And remember to tune in to The Great American Baking Show on ABC 12/12/19 at 9/8 pm CST to see me bake my buns off!
Cherry Gateau Basque
Vanilla bean pastry cream and brandied cherries fill a crisp, crumbly, and buttery almond cake. This French Gateau Basque is simplicity at its grandest.
Ingredients
Cherries
- 3/4 cup dried cherries
- 2/3 cup Cognac or as much needed to cover cherries
Vanilla Bean Pastry Cream
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 2 cups whole milk
- 2 tablespoons unsalted butter, softened
- 2 tablespoons reserved Cognac from cherries
- 1/8 teaspoon Himalayan Pink Sea Salt or fine sea salt
- 1½ teaspoon vanilla bean paste
Almond Cake
- 2 cups All purpose Flour
- 1/3 cup ground almonds
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 cup butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon orange or mandarin zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 lightly beaten egg plus 1 teaspoon water for egg wash
Instructions
-
The first step to making the Cherry Gateau Basque Cake is to soak your cherries overnight. Place dried cherries into a mason jar or bowl and cover with Cognac. hen cover with a lid or plastic wrap and soak overnight, or at least 4 hours.
Once you are ready to begin the pastry cream, drain the cherries. Save infused Cognac for use of choice.
Then work on your pastry cream.
First, separate 4 egg, and set the yolks into a large bowl.
Then whisk in cornstarch. Whisk while adding in a splash of milk to thin out the yolks and mix until smooth. Then set aside.
In a medium sized saucepan, whisk together the remaining milk, sugar, and pinch of salt. Set the heat on medium to medium low.
Once the milk mixture begins to have bubbles forming around the edges, temper a bit of that warm milk into the egg mixture. To ensure you don’t end up with scrambled eggs, whisk the eggs constantly as you pour in a steady, pencil thin stream of the milk.
Then return everything to the saucepan. Stir until the pastry cream thickens, about 8 minutes. The pastry cream should coat a spoon and stick once you swipe a finger down it.
Then remove from the heat and stir in the vanilla bean paste and the cherry infused brandy. Pour the pastry cream into a bowl.
Cover with plastic wrap, pushing the wrap against the surface to prevent a skin from forming. Then cool to room temperature. *If you are making this cherry gateau basque in stages, then refrigerate the pastry cream until ready to fill.
OUTER CAKE
Now on to the cake! This gateau basque is buttery, slightly crumbly, and dry (in a good way!). This cake serves as the sturdy shell to hold in all that decadent pastry cream. I use almond flour in my cake for almond flavor. The recipe notes include optional almond extract if you like that flavor in addition.
To make the cake, use your stand mixer fitted with the paddle attachment. I use my mini stand mixer for smaller recipes like this Cherry Gateau Basque Cake since it also has a built in scraper.
Begin beating softened butter for a couple of minutes. Then scrape down the bowl and add the sugar. Beat for 3 minutes on medium speed. Then add the eggs, beating well after each addition. Add the vanilla extract, almond extract (if using). Mix until incorporated. Whisk together the almond flour with the baking soda, salt, orange zest, and flour. Then turn the mixer to the lowest setting. Gradually add in those dry ingredients and let the dough come together.
Then divide the dough into two equal pieces. Flatten into discs, wrap in plastic wrap or between two sheets of parchment. Then chill for 30 minutes.
ASSEMBLE THE CHERRY GATEAU BASQUE
Preheat the oven to 350 degrees.
To assemble this cake, generously butter a 9 inch springform pan. You can also use a tart pan or a pan with a removable bottom. Since this is a filled cake, using a removable bottom of some sort is a safe bet to release it without disturbing the filling before it sets.
After buttering the pan, line the bottom with parchment.
Then roll out one of the dough discs to a 12 inch circle. Position it inside of the bottom of the springform pan. Gently push the sides up against the pan.
Then fill the bottom with pastry cream. Scatter on the drained cherries.
Roll out the second disc to 9 inches. Then set that on top of the pastry cream. Crimp the edges together seal. Use a fork to score the top of the cake.
Then brush the Gateau basque with egg wash.
Bake for 30 minutes. Then cool completely to room temperature before cutting! Or, if you are like me, eat while still warm!
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