Recipe: Basque Cake

1- The day before:
Prepare the dough and cream.
The dough:
Reduce the 125g of creamed butter (very soft) then add the sugars and whisk well, then add the eggs and finally the flour mixed with baking powder, make a ball and refrigerate it covered with plastic wrap.

2- The cream:
Bring the milk to a boil with a packet of vanilla sugar or a vanilla pod split in half.
Meanwhile in a bowl, place the yolks, add the sugar, whiten slightly and finally add the flour.
When the milk boils, pour it over your mixture. stir and return to your pot on the heat, never stopping stirring with your whisk, after 2 minutes of boiling transfer to your bowl, sprinkle with a little powdered sugar (to avoid forming a crust) and let cool.

3- The Next Day
Preheat your oven to 180°(th 6)
Cut your ball in 2 then roll out a 1st sheet in a round shape of your mold on your lightly floured surface place it then at the bottom of the mold (Teflon or Flexopan) bringing the edges up to the top and reserve in the cold.
Take care of the cream: add the almond powder and 2 cl of rum (optional) and stir well. spread it in your cake, then position the 2nd sheet by applying it on top, then seal the edges well with your fingers apply egg wash with a brush.
If you have some dough left make small decorative motifs (oak leaves small circles etc)…and