Basque Cake

Prepare the cream: in a medium saucepan, mix the sugar with the flour

Avoid adding too much at once, beating with an electric mixer, add the egg yolks and the egg

Add the milk gradually, whisking constantly

If using vanilla bean, take a small knife and scrape the pulp over the saucepan with the milk to remove the seeds

Add the vanilla bean as well and cook over medium heat, stirring for 7 minutes

Transfer to a bowl and remove the vanilla bean

Cover the cream with plastic wrap adhered to the cream to prevent pellicle formation

Let it cool slightly and then refrigerate (can be done 1 day in advance and stored in the refrigerator)

Prepare the dough: in a large bowl, mix the sugar, butter, egg yolks, egg, lemon zest, and salt until well combined

Add the flour gradually

Knead until a homogeneous mass forms

Take 2/3 of the dough, shape into a ball, and flatten with a rolling pin

With the remaining dough, shape into another ball and flatten with a rolling pin

Wrap each disk in aluminum foil and chill for 2 hours or overnight

Preheat the oven to 200°C (hot)

Grease the bottom and sides of a 22.5 cm diameter mold and line with parchment paper

Roll out the larger dough on a floured surface, to a thickness of 32.5 cm in diameter

Transfer to the prepared mold and cover the bottom and sides of the mold

Fill with cream

Brush the edges with egg

Roll out the remaining dough on a floured surface and place over the mold

Press the edges, forming an annulus 2.5 cm thick around the edge

Briefly press the edge with a grater

Brush the dough with egg

Bake for 25 minutes or until golden

Remove from oven and let cool

Serve

Serves 10