A Basque speciality with a twist - a cherry, strawberry and raspberry fruit filling
Preheat the oven to 180 °C.
Dice all the red fruits in to 5mm cubes then mix them with the jam.
Soften the butter in a large bowl. Mix with the sugar and a pinch of salt. Add a whole egg, 2 egg yolks and the seeds from the vanilla pod. Mix well and add 300g flour and mix to obtain a smooth mixture. Fill a piping bag
Butter and flour your moulds then pipe the batter in to each mould in a spiral pattern, covering the base and the sides. Then add a thin layer of the red fruit mixture and cover with another spiral of pastry batter.
Beat an egg yolk with a little water to make a glaze. Brush this over the gâteaux Basque then place them in the fridge so allow the gateaux to set a little.
Place in the oven for 20 minutes.
Once cooked, remove from the oven and allow to cool before removing from the moulds.
«Use thick moulds this will prevent the gateaux Basque from getting too hot during the cooking process.»