Cherry Gateau Basque Recipe

• STEP 1.In a medium bowl, combine the flour, baking powder, and salt; stir briefly to mix.

• STEP 2.In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar; beat on medium-high speed until light and airy, about 3 minutes. Scrape down the bowl and add 1 egg plus 1 egg yolk; beat on medium-low speed to combine.

• STEP 3.Add the flour mixture in two batches, beating on low speed until just incorporated each time.

• STEP 4.Repeat the process with the other ball of dough, rolling it out to about 9 inches in diameter.

• STEP 5.Stack the dough disks on the baking sheet and refrigerate until firm but still flexible, 30 minutes to an hour.

• STEP 6.Retrieve the dough rounds and let rest at room temperature for about 5 minutes.

• STEP 7.Carefully peel away the paper around the larger round of dough. Place the dough in the prepared pan and press it gently into the corners; trim so that the dough reaches halfway up the sides.

• STEP 8.Add the cherry preserves to the center of the dough, and spread with the back of the spoon to coat evenly, leaving a 3⁄4-inch border around the edges.

• STEP 9.Remove the paper around the smaller round of dough, then place it atop the cake pan.

• STEP 10.Trim the edges so that the dough just fits inside but still touches the sides of the pan.

• STEP 11.Using fingers, press down around the edges, tucking the dough ends in and fusing the two doughs together.

• STEP 12.In a small bowl, beat the remaining egg with a few drops of water. Brush the top of the dough generously with the egg wash.

• STEP 13.Then, using a small, sharp knife, create a pattern of crisscrossed lines.

• STEP 14.Bake until the top is golden, 30-35 minutes. Remove to a rack and let cool for 5 minutes.

step 17

• STEP 15.Gently invert onto a flat plate, then invert again onto another plate or stand.