Gateau Basque



  • 3 egg yolks
  • 100 g (0,22 lbs) sugar
  • 100 g (0,22 lbs) butter
  • 50 g (0,11 lbs) ground almonds
  • 200 g (0,44 lbs) flour
  • 1 pinch of salt
  • 10 g (0,022 lbs) baking powder
  • 5 g (0,011 lbs) vanilla sugar
  • Jam


Mix the egg yolks with sugar.

Butter, vanillin, ground almonds, baking powder, flour and salt are added and the dough is formed.

The prepared dough is rested in the cupboard.

The dough is divided into two parts. The dough that is opened is put in a greased tart mold.

Jam is spread between it and the other piece of dough is closed on it.

Brush the top with egg yolk and make a cross with a fork.

Baked at 170 (338) degrees for 25 minutes.

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