Basque Cake

In a bowl whisk the egg yolks and sugar to fully incorporate. Add the cornstarch and mix well. Set aside.
Pour the milk in a heavy saucepan, add the vanilla and bring just to a boil.
Add the egg yolk mixture to the milk and whisk constantly over medium heat.
Continue whisking until the mixture thickens well. Remove from the heat and stir in the butter. Place a piece of wax paper on top to prevent a skin from forming. Set aside.

Sift the flour, ground almonds and baking soda in a bowl. Divide the butter into small pieces and add it to the flour.
Add the icing sugar, egg, almond extractand vanilla.
Using your fingertips, knead the mixture until you end up with a dough. Refrigerate for 30 minutes

Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.
Butter a 24 cm/9.5 inches round springform pan.
Divide the dough into two equal parts.
Place a large sheet of wax paper on a countertop and put one of the dough in the center of the sheet. Cover with another piece of wax paper. Roll the dough about a circle 26 cm/10 inches in diameter.
Peel off the top paper.
Use the lower sheet to help you transfer the dough and invert it over the spring form pan. Trim any excess dough.
Evenly spread the cherry preserves over the dough in the springform pan.
Spread the pastry cream evenly over the cherry preserves.
Roll the second piece of dough between two pieces of wax paper to a 24 cm circle. (As you did with the first dough).
Invert over the springform pan and trim any excess dough, and press the top and edges to seal.
Use the tines of a fork to make criss-cross marks on top of the dough.
Bake the cake for about 40-45 minutes, or until the top is golden and brown. Set aside to cool down.

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