Gateau Basque

A very interesting cake/pie from 17 century France. Can be made with black cherry jam or Creme patissiere. I used creme and prunes (comes from here).

For the dough:
200g butter
200g sugar
2 eggs
20ml rum or rum essence
2g baking powder
400g plain flour (sifted)
app. 200g of dried prunes


Creme patissiere:
250ml milk (full fat)
vanilla pod
2 egg yolks
75g sugar
25g plain flour (sifted)

Mix butter with sugar until soft and white. Add eggs one by one and then baking powder, rum and flour. Shape into a ball, cover and put in the frige for at least 2 hours.


Heat milk until boiling. Mix yolks with sugar, vanilla and flour. Add into milk and whisk constantly, until thickens. Cool, covered (to prevent formation of skin).


Butter and sprinkle with flour 24cm springform. Make thin layer of dough with walls, place cut into halves prunes, cover with creme and put rolled out piece of dough on top. Remove any overhanging pieces.


Brush with mixture of egg and granulated coffee. With another side of spoon make a pattern.


Bake at 180C for an hour, if getting too dark, cover with a foil.


Chill and then serve.