Basque Custard-Filled Almond Butter Cake

What you need

• 250 g (2 cups) all-purpose flour
• 50 g (1/2 cup) almond flour
• 250 g (1 1/4 cups) granulated sugar, 150 g for the dough, 100 g for the custard
• 150 g (1 1/3 sticks) unsalted butter, softened, plus extra for the pan
• 1 large egg, for the dough
• 6 large egg yolks, 1 for the dough, 4 for the custard, 1 for the glaze
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon zest, finely grated
• 2 tbsp dark rum, 1 tbsp for the dough, 1 tbsp for the cream
• 500 ml (2 cups) whole milk
• 40 g (1/3 cup) cornstarch
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   For the custard, heat the milk in a saucepan until steaming but not boiling.

2. 2

   In a bowl, whisk 4 of the yolks with 100 g of the sugar until pale, then whisk in the cornstarch.

3. 3

   Pour the hot milk into the yolks in a thin stream, whisking all the time, then pour everything back into the pan.

4. 4

   Cook over medium heat, whisking constantly, until the cream thickens and bubbles, then keep whisking 1 min more.

5. 5

   Off the heat, stir in the vanilla and 1 tbsp of the rum. Spread the cream on a plate, press plastic wrap onto its surface and chill until firm, at least 1 hr.

6. 6

   For the dough, beat the butter with the remaining 150 g sugar, the lemon zest and salt until creamy, 2-3 min. Beat in the egg, 1 yolk and the remaining 1 tbsp rum.

7. 7

   Stir together the flour, almond flour and baking powder, then mix them into the butter mixture until a soft, slightly sticky dough forms.

8. 8

   Divide the dough into two thirds and one third. Flatten each into a disc, wrap and chill for 1 hr.

9. 9

   Heat the oven to 180 °C (350 °F). Butter a 23 cm (9 in) springform pan.

10. 10

    Roll the larger disc between two sheets of parchment to a round about 6 mm (1/4 in) thick, or press it out with your fingers if it tears. Fit it into the pan and up the sides.

11. 11

    Beat the chilled custard smooth and spread it over the dough, leaving a 1 cm (1/2 in) rim.

12. 12

    Roll the smaller disc to fit the pan and lay it over the filling. Press the edges together to seal and trim any excess.

13. 13

    Beat the last yolk with 1 tsp water, brush it over the top and drag a fork across the cake to mark a crosshatch pattern.

14. 14

    Bake until deep golden and firm to the touch, 40-45 min.

15. 15

    Cool in the pan on a rack for at least 1 hr before unmolding. Serve at room temperature or chilled.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.