100 g of clack cherry jam or compote
1 whole egg
3 egg yolks
335g plain flour
3 tbsp finely grated lemon zest
1 tbsp dark rum
250ml fresh milk
3 egg yolks
25g plain flour
Coffee Dorure (egg wash)
1 whole egg
1 egg yolk
½ tsp coffee granules
To make the dough, place the butter in a deep mixing bowl and beat until soft. Mix in the sugar. Whisk until the sugar has dissolved in the mixture. Add the eggs & egg yolks in stages (so that the mixture doesn’t separate). Add the rum. Sift in the flour and mix it in with a spatula. When mixed, make one big ball of it and cling-film it air-tight. Refrigerate the dough for at least 2 hours minimum.
Remove the dough from the fridge, take roughly 2/3rds of it and roll it in to a rough circular shape. Butter & flour the mould. Lift the sheet of dough and lower it in to the mould, making sure you thumb it in to the corners and up the sides of the cake tin.
To make the Crème Patissière whisk the egg yolks in a large mixing bowl. Add the sugar and whisk until the sugar dissolves. Sift the flour in and fold it in until the flour disappears. Flatten the vanilla pod with the side of your knife and cut it in half, lengthways. De-seed. Place the seeds and the pod-skin in the milk. Heat the milk in a pan but do not boil. Pour small amount of the milk (roughly ¼) in to the egg mixture in the mixing bowl. Whisk and mix. Pour the rest in. Whisk and mix. Sieve all of it back to the pan. Put it over high-heat, and whisk After it reaches boiling point keep cooking for another 2 minutes. Pour the hot mixture into a cold tray. Use an ‘ice bath’ (ie place your tray in a bigger tray that is filled with ice and water) to cool the mixture. Once cool, place the crème in the fridge until needed. Blend well with spatula before using.
Spatula in the Crème Patissière layer on top of the dough base and top with the cherry jam. Take the rest of the dough you have left over and roll out to make a lid. Place on top of the cherry jam. Using your thumb, push the edges of the lid all around to seal it to the sides and use knife to cut away any surplus dough from the edges.
Make the Coffee Dorure (egg wash) by placing all the ingredients in a small bowl and mix until the coffee granules have melted.
Pre-heat the oven to 180º. Apply a thin layer of coffee dorure to the gâteau surface. Poke a small hole in the middle as a air vent, to avoid the Gâteau Basque from forming cracks on the surface. Pop it in the oven for 1 hour. When done, leave it aside in the mould until cool and then turn out by inverting the mould with a plate on top.