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BASQUE CAKE
Combine the egg yolks, the sugar, the flour and the vanilla sugar together, mixing until smooth. Boil the milk and add it to the batter. Pour the whole mixture back into a saucepan adding the powdered almonds. Boil for 1 minute to thicken the pastry cream. Leave to cool. Generously butter a sheet of parchment paper, then spread it over the cooling pastry cream. This prevents a crust from forming on the surface. Butter a cake pan. Roll out the pastry thin and line the cake pan overlapping the edge by 3/4 inch. Spread cold cream over the crust, then cover with another layer of pastry similar to the first one. Trim the edges of the pastry by running a rolling pin all around the pan. Prepare the egg glazing. Caramelize 1 teaspoon of slightly moist sugar to a very dark colour. Add some hot water to thin the caramel. Mix the egg yolk with a little caramel. With a pastry brush, spread the egg glazing over the cake. Mark the surface with a fork. Bake in a hot oven (350 - 410 F) for an hour. As soon as the cake turns brown, cover with parchment paper.
