Assemble the cake directly on top of a baking tray lined with parchment paper. Because we are using a cake ring, moving it after assembly would not be advised, as it will most likely break.
If you are using a springform cake pan, don’t make the cake as high as the pan, as this would be too much. Only make the edges 3 cm high (1.1 inch), as you would if you were using a cake ring.
When covering the Gateau Basque with the second layer of lemon-scented dough, press a rolling pin over it to cut the excess dough and make it stick together.
If using a springform cake pan, place the dough inside the pan, press it together with the bottom layer of dough using your fingers, and then use a knife to cut out the excess dough.
Before baking, place the assembled cake in the refrigerator for about 30 minutes to one hour. This will make scoring the top of the dough easier and will prevent it from breaking.
Brush with egg wash before scoring the cake. The egg wash will allow the fork to run smoothly across the dough without breaking it.
To score this cake, use a fork and make 3 vertical lines and 3 horizontal lines (as shown in the photos). This is the traditional scoring, but you can work your magic here!
Expert Notes
To be able to work with the dough for this Basque cake when assembling it you will need to:
Refrigerate it for at least 2 hours before rolling out
Make sure there is always enough flour under the dough when you are rolling it out. You do not want it sticking to the countertop and breaking apart.
Work extremely fast. This dough has a lot of butter so it can be tricky. If at any time you feel is has become too soft and you can no longer move it around without it breaking, pop it in the fridge for 15 minutes before going on.
You can also roll it out between two sheets of parchment paper.
Storage Tips
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