Basque Cake with Rum Pastry Cream and Almonds

This style of cake comes from the Basque region, which spans parts of northern Spain and southwestern France. It is often known as gâteau Basque.

Instead of slicing the baked cake and adding filling afterward, the pastry cream is enclosed between layers of batter before baking. This produces a moist cake with a soft custard center.

Rum and vanilla flavor both the pastry cream and surrounding cake. The rum can be omitted or replaced with another flavoring if preferred.

Jump to Recipe

Milk, eggs, butter, sugar, flour, cornstarch, vanilla, rum and almonds for Basque cake

The complete recipe and instructions are at the end of this post. You will need whole milk, vanilla, cornstarch, granulated sugar, salt, eggs, butter, cake flour, baking powder, dark rum, sliced almonds and confectioners’ sugar.

Prepare the Pastry Cream Base

Whole milk heating in a stainless steel saucepan

Cornstarch and granulated sugar measured into a bowl

Cornstarch, sugar and salt whisked together

Egg added to the cornstarch and sugar mixture

Begin with the pastry cream. This is a scaled-down formula, so several measurements are small and are easiest to manage with a digital scale.

Place the milk in a heavy-bottomed stainless steel saucepan and bring it just to a boil. Immediately reduce the heat to keep it hot without allowing it to boil over.

Whisk the cornstarch, sugar and salt together in a bowl. Add the measured egg and whisk until smooth.

Be careful not to confuse cornstarch with confectioners’ sugar. They can look similar when premeasured, but confectioners’ sugar will not thicken the pastry cream correctly.

Temper and Cook the Pastry Cream

While whisking rapidly, slowly add approximately one-third of the hot milk to the egg mixture.

Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.

Cook over medium heat while stirring continuously until the pastry cream thickens and begins to bubble.

Continue cooking for approximately one minute so the cornstarch is fully activated.

Remove the pan from the heat. Stir in the vanilla, then add the butter and mix until melted and smooth.

Transfer the pastry cream to a clean bowl and press plastic wrap directly against the surface. Refrigerate until cool.

Cream the Butter and Sugar

Room-temperature butter, sugar and vanilla in a mixer bowl

Butter and sugar creamed until light and fluffy

Egg added gradually to the creamed butter mixture

Additional egg incorporated into the cake batter

Smooth butter, sugar and egg mixture for Basque cake

Let the butter soften at room temperature before beginning. It should be pliable but not melted.

Cream the butter, sugar and vanilla until light and fluffy.

Add the measured eggs gradually, mixing until smooth and scraping down the bowl as needed.

Add the Dry Ingredients

Cake flour, baking powder and salt being sifted

Sifted dry ingredients ready for the cake batter

First portion of flour added to the butter mixture

Second portion of flour mixed into the batter

Final portion of flour added to the cake batter

Sift together the cake flour, baking powder and salt.

Add the dry ingredients to the butter mixture in three additions, mixing only until combined after each addition.

Scrape the bottom and sides of the bowl several times to ensure the batter is evenly mixed.

Pipe the Bottom Layer

Prepared cake pan and pastry bag filled with Basque cake batter

Cake batter piped in a spiral across the bottom of the pan

Dark rum added to the cooled pastry cream

Pastry cream placed within the outer ring of cake batter

Grease a 10-inch cake pan and line the bottom with parchment paper.

Transfer the batter to a pastry bag fitted with a wide plain tip. Pipe approximately half of the batter in a spiral over the bottom of the pan, starting in the center.

Pipe an additional ring of batter around the inside edge of the pan. This raised border helps keep the pastry cream away from the sides.

Stir the dark rum into the cooled pastry cream.

Spoon or pipe the pastry cream into the center of the cake, keeping it inside the border of batter.

Add the Top Layer and Almonds

Pastry cream spread evenly over the bottom layer of batter

Remaining cake batter piped over the pastry cream

Top layer of cake batter smoothed to the edges

Sliced almonds sprinkled over the top of the cake

Freshly baked Basque cake cooling in the pan

Spread the pastry cream into an even layer without allowing it to touch the cake pan.

Pipe the remaining batter in a spiral over the pastry cream. Smooth the surface gently with a small spatula so the filling is completely enclosed.

Sprinkle the sliced almonds evenly over the top.

Bake at 350°F (177°C) for approximately 50 minutes, or until the cake is deeply golden and the center feels set.

Let the cake cool completely in the pan before removing it.

Finished Basque cake topped with sliced almonds and confectioners’ sugar

Remove the cooled cake from the pan and dust it lightly with confectioners’ sugar.

Because the cake contains pastry cream, store it covered in the refrigerator.

Basque Cake with Pastry Cream

A tender vanilla cake baked around a layer of rum-flavored pastry cream and finished with sliced almonds.

Yield: One 10-inch cake, approximately 12 to 16 servings

Oven Temperature: 350°F (177°C)

Bake Time: About 50 minutes

Adapted from The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition.

Pastry Cream

5.33 ounces whole milk, approximately 160 milliliters
1/6 vanilla bean or approximately 1/6 teaspoon vanilla extract
2 1/4 teaspoons cornstarch, approximately 6 grams
1/3 cup granulated sugar, approximately 67 grams
Pinch of salt
1/2 large egg, approximately 25 grams beaten egg
1/2 ounce unsalted butter, approximately 14 grams

Cake

12 ounces unsalted butter, at room temperature (340 grams)
12 ounces granulated sugar (340 grams)
1 tablespoon vanilla extract (15 milliliters)
2 1/2 large eggs, approximately 125 grams beaten egg
10 ounces cake flour (285 grams)
1/2 tablespoon baking powder, approximately 6 grams
1/2 teaspoon salt, approximately 3 grams
1 tablespoon dark rum (15 milliliters)
8 ounces prepared pastry cream (228 grams)
1 ounce thinly sliced almonds (28 grams)
Confectioners’ sugar, for dusting

Instructions

Heat the milk. Place it in a heavy-bottomed saucepan and bring it just to a boil. Immediately reduce the heat.
Combine the thickener. Whisk the cornstarch, sugar and salt together in a bowl.
Add the egg. Whisk in the measured beaten egg until smooth.
Temper the egg mixture. Slowly add approximately one-third of the hot milk while whisking constantly.
Return to the saucepan. Pour the tempered mixture into the remaining milk while whisking.
Cook the pastry cream. Stir constantly over medium heat until it thickens and begins to bubble.
Finish cooking. Continue stirring for approximately one minute.
Add vanilla and butter. Remove from the heat and stir them in until smooth.
Cool the pastry cream. Transfer it to a clean bowl, cover the surface directly and refrigerate until cold.
Prepare the oven and pan. Preheat the oven to 350°F (177°C). Grease a 10-inch cake pan and line the bottom with parchment.
Cream the butter and sugar. Beat them with the vanilla until light and fluffy.
Add the eggs. Mix in the measured beaten egg gradually until smooth.
Combine the dry ingredients. Sift together the cake flour, baking powder and salt.
Finish the batter. Add the dry ingredients in three portions, mixing only until combined.
Prepare the filling. Stir the dark rum into 8 ounces of cooled pastry cream.
Pipe the bottom. Transfer the batter to a pastry bag fitted with a wide plain tip and pipe half into a spiral over the bottom of the pan.
Create the border. Pipe an additional ring of batter around the inside edge of the pan.
Add the pastry cream. Spread it inside the border without allowing it to touch the sides.
Add the top batter. Pipe the remaining batter over the pastry cream and smooth it to the edges.
Add the almonds. Sprinkle them evenly over the surface.
Bake. Bake for approximately 50 minutes, until deeply golden and set in the center.
Cool completely. Let the cake cool in the pan before removing it.
Finish. Dust with confectioners’ sugar before serving.

Recipe Notes

Basque cake is associated with the broader Basque region rather than only northern Spain.
The original pastry cream measurements contained several questionable conversions. One-third cup granulated sugar is closer to 67 grams than 38 grams.
Two and one-quarter teaspoons of cornstarch is closer to 6 grams than 12 grams. The original formula may have been transcribed incorrectly, so weigh carefully and adjust only if the pastry cream does not thicken adequately.
Measure partial eggs by beating a whole egg and weighing the required portion. Half a large egg is approximately 25 grams.
For 2 1/2 eggs, beat three eggs together and weigh approximately 125 grams.
Do not use a reactive aluminum saucepan for acidic or egg-based mixtures if discoloration is a concern.
Cook the pastry cream for approximately one minute after it begins bubbling so the cornstarch loses its raw taste.
Cool the pastry cream before assembling the cake.
The original statement that numbered pastry tips always correspond to half the opening size in millimeters is not universal. Tip numbering varies by manufacturer.
A wide plain tip is useful, but the exact tip number is not important.
Keep the pastry cream away from the sides of the pan so the top and bottom layers of batter can seal around it.
Because the cake contains pastry cream, refrigerate leftovers and use them within approximately three to four days.

Basque Cake FAQs

What is Basque cake?

Basque cake, or gâteau Basque, is a rich regional cake commonly filled with pastry cream or cherry preserves before baking.

Is Basque cake Spanish or French?

It comes from the Basque region, which extends across northern Spain and southwestern France.

Why is the pastry cream baked inside the cake?

Enclosing the filling before baking creates a soft custard center and allows the surrounding cake to absorb some of its vanilla and rum flavor.

Can the rum be omitted?

Yes. Leave it out or replace it with vanilla, almond extract, citrus zest or another compatible flavor.

Can cherry filling be used instead?

Yes. Cherry preserves are another traditional filling for gâteau Basque.

Why must the pastry cream stay away from the pan?

The batter needs to seal around the filling. Pastry cream touching the pan can leak or interfere with the cake’s structure.

Do I need a pastry bag?

No. The batter can be spread carefully with a spoon or offset spatula, although piping makes it easier to create even layers.

How do I measure half an egg?

Beat one egg until uniform, then weigh approximately half of it. Half a large egg is usually about 25 grams.

How do I know when the pastry cream is done?

It should become thick, begin bubbling and hold visible whisk marks. Continue cooking briefly after it bubbles.

How do I know when the cake is baked?

The top should be deeply golden and the center should feel set rather than liquid when gently pressed.

Should Basque cake be refrigerated?

Yes. This version contains pastry cream, so it should be covered and refrigerated after cooling.

Can Basque cake be frozen?

It can be frozen after baking and cooling, although the pastry cream may become slightly softer after thawing.

What equipment do I need for this recipe?

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What is the estimated nutrition per serving?

Estimated nutrition per serving: Calories: 353 calories; Carbohydrates: 40.3 g; Protein: 3.9 g; Fat: 20.2 g; Saturated Fat: 11.9 g; Unsaturated Fat: 7.5 g; Trans Fat: 0.7 g; Cholesterol: 83 mg; Sodium: 94 mg; Fiber: 0.7 g; Sugar: 26.1 g.