Traditional Basque Cake

To Prepare the Pastry Cream Filling: Combine milk and 1/3 cup of sugar in a saucepan. Heat over high heat, stirring constantly to dissolve the sugar. Once boiling, remove from heat.

In a separate bowl, whisk together 1/3 cup of sugar and 2 tablespoons of flour. In a separate container, whisk together the eggs and vanilla extract.

Gradually pour 1/2 cup of hot milk into the egg mixture, then return it to the saucepan with the remaining milk. Place the saucepan over medium heat and bring to a boil, stirring frequently until the mixture thickens and becomes smooth. Remove from heat and let it cool for 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a separate bowl, whisk together the flour and baking powder. Set aside.

Using an electric mixer, beat 1 1/8 cup of sugar and 3 eggs until light and fluffy. Gradually add the sifted flour mixture in three increments, being careful not to overmix.

Place half of the dough into the prepared pan. Spread it evenly to cover the bottom of the pan. Fill the center with the pastry cream, leaving a 3/4 inch border around the edges. Top with the remaining dough, ensuring the filling is completely enclosed.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until the cake is golden brown.