Hi Bart, there does seem to be a variety of different Gâteau Basque recipes out there, and some produce a lighter and higher rising cake, and others a more dense, almost tart-like pastry. I'm not sure the way you incorporate the butter is the key difference, since some recipes include baking powder and more eggs, so you might just want to start with a recipe that looks like it will produce the results you're looking for. I think this recipe fits the bill. 

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