Last Updated: November 15, 2026
Basque Cake is a traditional dessert from the French Basque region, an area that straddles the border between France and Spain. This beloved French specialty features layers of sweet cherry preserves and rich homemade pastry cream encased in a buttery almond cookie crust. It’s a delightful cross between a tart and a cake, with a tender, slightly crisp texture and a wonderful almond flavor.
I absolutely love the buttery crust and its distinctive almond aroma. This French Basque Cake never fails to impress guests and makes any occasion feel a little more festive. Whether you’re planning a Mother’s Day brunch, hosting an afternoon tea, or simply looking to wow someone special, keep this beautiful cake in mind!
What Is Basque Cake?
Basque Cake is a traditional French dessert originating in the Basque region of southwestern France, near the border with Spain. Known in French as Gâteau Basque, this beloved regional specialty consists of two layers of buttery shortcrust pastry enclosing a delicious filling of either vanilla pastry cream (crème pâtissière) or black cherry preserves. It is traditionally made with a tender, slightly crisp pastry and a beautiful golden finish.
My version brings together the best of both worlds, layering rich homemade vanilla pastry cream with sweet cherry preserves inside a buttery almond shortcrust. The result is a delightful cross between a tart and a cake, with a wonderful contrast of creamy custard, fruity sweetness, and delicate almond flavor.
Although this beautiful French Basque Cake looks impressive enough for a special occasion, it is surprisingly straightforward to make at home. Serve a slice with afternoon coffee or tea, and you’ll have a dessert your family and guests will remember!
Why You’ll Love This Basque Cake
- Two Delicious Fillings: Traditional Basque Cake is generally filled with either pastry cream or cherry preserves. My version combines both, creating an irresistible contrast between creamy vanilla custard and sweet, fruity cherries.
- Buttery Almond Crust: Ground almonds, almond extract, and vanilla give the shortcrust pastry a delicate crumb, rich buttery flavor, and wonderful nutty aroma.
- Perfect for Special Occasions: With its beautiful golden crust and luscious filling, this cake makes an elegant addition to afternoon tea, holiday gatherings, Mother’s Day brunch, or any special celebration.
- Make-Ahead Friendly: The almond dough and pastry cream can both be prepared in advance, making assembly easier when you’re ready to bake.
Ingredients You’ll Need
Here are the main ingredients that make this French Basque Cake so delicious:
- All-purpose flour: Provides the structure for the shortcrust pastry.
- Ground almonds: Give the crust its distinctive nutty flavor and delicate texture.
- Butter: Adds richness and creates a tender, buttery pastry.
- Icing sugar: Sweetens the dough while keeping its texture delicate.
- Egg: Helps bind the pastry ingredients together.
- Almond extract and vanilla: Enhance the flavor of the almond crust.
- Egg yolks: Give the homemade pastry cream its rich, velvety consistency.
- Milk: Forms the base of the vanilla pastry cream.
- Cornstarch: Thickens the pastry cream and gives it a smooth, creamy texture.
- Cherry preserves: Add lovely fruity sweetness and complement the almond crust beautifully.
How to Make Basque Cake
This French Basque Cake comes together in three main stages: preparing the pastry cream, making the almond dough, and assembling and baking the cake.
1. Make the Vanilla Pastry Cream
In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined. Add the cornstarch and whisk until fully incorporated, with no lumps. Set aside.
Pour the milk into a heavy-bottomed saucepan, add the vanilla, and bring just to a boil over medium heat.
Gradually pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the pastry cream thickens into a smooth, velvety custard.
Remove from the heat and stir in the butter until melted and fully incorporated. Transfer the pastry cream to a bowl and place a piece of wax paper or plastic wrap directly on its surface to prevent a skin from forming. Set aside to cool completely.
2. Prepare the Almond Shortcrust Dough
Sift the all-purpose flour, ground almonds, and baking soda into a large mixing bowl. Cut the butter into small pieces and add them to the flour mixture.
Add the icing sugar, egg, almond extract, and vanilla. Using your fingertips, gently work the ingredients together until a soft, cohesive dough forms. Avoid overworking the dough, as this can make the pastry less tender.
Divide the dough into two equal portions, wrap them, and refrigerate for 30 minutes to allow the butter to firm up and make the dough easier to roll.
3. Assemble and Bake the Basque Cake
Preheat the oven to 180°C (350°F) and position a rack in the center. Generously butter a 24 cm (9.5-inch) round springform pan.
Place one portion of dough in the center of a large sheet of wax paper. Cover with another sheet and roll it into a circle approximately 26 cm (10 inches) in diameter, slightly larger than your pan.
Peel off the top sheet of wax paper. Using the bottom sheet to help you, carefully lift and invert the dough over the springform pan. Gently press it into the bottom and up the sides of the pan, then trim away any excess dough.
Spread the cherry preserves evenly over the bottom crust. Spoon the completely cooled vanilla pastry cream over the cherry preserves and gently spread it into an even layer.
Roll out the second portion of dough between two sheets of wax paper into a 24 cm (9.5-inch) circle. Carefully invert it over the filling, peel away the wax paper, and trim off any excess dough. Gently press the edges of the top and bottom crusts together to seal the filling inside.
Using the tines of a fork, create a traditional crisscross pattern on top of the dough.
Bake for 40–45 minutes, or until the top is beautifully golden brown. Remove from the oven and allow the cake to cool completely in the pan before releasing the sides of the springform pan and slicing.
Hadia’s Tips for the Best Basque Cake
- Cool the pastry cream completely: This is particularly important. Warm pastry cream can soften the butter in the almond dough, making the top layer difficult to handle and seal.
- Don’t overwork the dough: Handle the pastry gently and work it just until the ingredients come together. This helps keep the crust tender.
- Use wax paper for easy handling: Rolling the dough between two sheets of wax paper prevents sticking and makes transferring the delicate pastry much easier.
- Seal the edges well: Gently press the top and bottom layers of dough together to keep the delicious filling enclosed while baking.
- Allow the cake to cool completely: The filling needs time to set before slicing. Cooling also makes it easier to release the cake neatly from the springform pan.
How to Store Basque Cake
Because this Basque Cake is filled with homemade dairy-based pastry cream, store any leftovers covered in the refrigerator for up to 3 days.
For the best flavor and texture, remove the cake from the refrigerator about 20–30 minutes before serving. This allows the buttery almond crust to soften slightly and the pastry cream to become wonderfully creamy again.
Basque Cake: Frequently Asked Questions
Can I Make Basque Cake with Only Pastry Cream or Only Cherry Preserves?
Absolutely! Traditional Basque Cake is commonly made with either vanilla pastry cream (crème pâtissière) or black cherry preserves (confiture de cerises noires). My recipe combines both fillings, but you can certainly choose just one. If using only pastry cream, omit the cherry preserves. If using only cherry preserves, omit the pastry cream and spread approximately 1 cup of thick preserves over the bottom crust.
Why Do You Roll the Dough Between Two Sheets of Wax Paper?
Almond shortcrust dough is rich in butter and can be delicate to handle. Rolling it between two sheets of wax paper prevents it from sticking to your rolling pin without requiring additional flour, which could make the crust tough. It also makes transferring the dough into the springform pan much easier.
Can I Make Basque Cake Ahead of Time?
Yes! You can prepare both the almond dough and pastry cream a day ahead. Keep the dough wrapped in the refrigerator and store the pastry cream in a covered container in the refrigerator. When ready to bake, allow the dough to soften slightly if necessary before rolling and assembling the cake.
You can also bake the entire cake a day in advance. Once completely cooled, cover and refrigerate it until ready to serve. The flavors have time to meld beautifully, making it an excellent make-ahead dessert for entertaining.
More French Desserts and Pastries to Try
If you love classic French desserts as much as I do, here are a few more delicious recipes to add to your baking list. From crisp choux pastries to silky custard desserts and festive cakes, these treats are wonderful for special occasions or serving alongside afternoon coffee or tea:
• Saint-Honoré: An elegant French pastry featuring crisp puff pastry, delicate choux puffs, rich pastry cream, and golden caramel.
• Paris-Brest: A classic French choux pastry ring filled with smooth, nutty praline cream.
• Crêpes with Custard and Caramel: Delicate French crêpes filled with creamy custard and drizzled with luscious caramel sauce.
• Crème Renversée (Crème Caramel): A timeless French custard dessert with a silky-smooth texture and a layer of golden caramel.
• French Chocolate Log Cake (Bûche de Noël): A festive rolled sponge cake filled and frosted with rich chocolate, ideal for holidays and celebrations.
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Basque Cake
Description
Ingredients
For the dough:
- 2 cups all-purpose flour
- ½ cup ground almonds or almond meal
- 1 cup / 227 g 8 oz butter, chilled
- 1 cup icing sugar or powdered sugar
- ½ teaspoon almond extract
- 1 teaspoon baking soda
- 1 egg
For the filling:
- 3 tablespoons cherry preserves
- For the pastry cream:
- 5 egg yolks
- ¾ cup sugar
- ⅓ cup cornstarch
- ½ teaspoon vanilla extract
- 2 cups milk
- 1 tablespoon butter
Instructions
For the filling:
- In a bowl, whisk together the egg yolks and sugar until well combined. Add the cornstarch and mix until fully incorporated. Set aside.
- Pour the milk into a heavy-bottomed saucepan, add the vanilla, and bring just to a boil.
- Gradually add the egg yolk mixture to the hot milk, whisking constantly over medium heat.
- Continue whisking until the mixture thickens. Remove from the heat and stir in the butter. Place a piece of wax paper directly on the surface of the pastry cream to prevent a skin from forming. Set aside.
For the dough:
- Sift the flour, ground almonds, and baking soda into a bowl. Cut the butter into small pieces and add them to the flour mixture.
- Add the icing sugar, egg, almond extract, and vanilla.
- Using your fingertips, work the ingredients together until a dough forms. Refrigerate for 30 minutes.
To assemble:
- Preheat the oven to 180°C/350°F. Position a rack in the center of the oven.
- Butter a 24 cm/9.5-inch round springform pan.
- Divide the dough into two equal portions.
- Place a large sheet of wax paper on your countertop and place one portion of the dough in the center. Cover with another sheet of wax paper and roll it out into a circle about 26 cm/10 inches in diameter.
- Peel off the top sheet of wax paper.
- Using the bottom sheet to help you, carefully lift and invert the dough over the springform pan. Gently press it into the pan and trim off any excess dough.
- Spread the cherry preserves evenly over the dough.
- Spoon the pastry cream over the cherry preserves and spread it into an even layer.
- Roll out the second portion of dough between two sheets of wax paper into a 24 cm/9.5-inch circle, following the same method as before.
- Carefully invert the dough over the filling. Trim off any excess dough, then gently press the edges together to seal.
- Use the tines of a fork to create a crisscross pattern on top of the dough.
- Bake for 40–45 minutes, or until the top is golden brown. Remove from the oven and set aside to cool completely.
- Note: The cake is best enjoyed at room temperature once completely cooled.
