French Basque Happy Cake

Instructions

1. Put the flour and baking powder in a bowl. Make a well in the middle and put the sugar and butter in it. With your fingers, start rubbing the flour into the butter until you get crumbs. Again form a well and add the yolks and lemon zest. Use a spatula to mix the products until combined. Form a smooth dough. Screw in foil and set aside for 30 minutes.
2. Make the cream: Put the milk and sugar in the casserole. Add the vanilla. Bring to a boil and remove from the heat. In a deep bowl beat the yolks. Add the corn and white flour. Beat again. On a thin jet, add the warm milk in 4 parts, stirring continuously. Return the mixture to the casserole and, with continuous stirring, cook for 2-5 minutes, over a medium-high heat, until you have a cream consistency. Remove from the heat, add the chopped butter and stir until the butter is absorbed by the cream. Transfer the cream to a bowl, cover with foil and leave to cool.
3. Divide the dough into 2 parts. Roll out 2 discs on baking sheets to a diameter of 22 cm. Place one disc in a baking tray together with the paper. Spread the chilled cream on top. Leave about 1 cm of the crust along the edge uncovered.
4. Turn the paper with the second crust and place it on the cream. Press the ends to blind the two crusts. Remove excess dough.
5. Beat the egg with the milk and generously grease the zest.
6. Place a round or rectangular pastry grill on the cake and put it in a preheated to 180°C oven for 45 minutes.
7. Cool before serving.

• Servings : 10
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert, Finger foods
• Ingredient : Baking powder, Butter, Caw-milk, Cornflour, Egg yolks, Flour, Lemon zest, Salt, Sugar, Vanilla