Gâteau Basque

In the bowl of a stand mixer, fitted with paddle attachment, place butter with sugar, lemon zest and salt.Knead until you get a creamy mixture.Add sifted flour with baking powder.Knead on speed 1 until you get a sandy mixture.Add egg yolks and knead until you get a smooth mixture.Stop the a dough is formed.With your hands, shape the dough into a ball and divide into 2 equal parts.Between 2 sheets of baking paper, roll out the dough 4 mm thick and refrigerate overnight.Then, from the rolled dough, with an 8 inches - 20 cm. pastry ring, cut out 2 discs and refrigerate, covered with cling film.

Prepare pastry cream, mixing egg yolks, sugar, vanilla seeds and corn starch.Heat the milk over medium heat and bring it to a simmer.Pour over the egg mixture and mix to combine.Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken and is cooked through.Pour the custard into a baking sheets, cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface and refrigerate for about 2 hours.

With a whisk, soften pastry cream, add dark Rum and mix until smooth.Pour the pastry cream in a pastry bag with a 12 mm nozzle and pipe a custard spiral over a dough disc, leaving 1 inch from the edge.With water, moisten the edges of the dough disc and place the second dough disc to seal.With a buttered 7 inches - 18 cm pastry ring, cut out the excess of dough, leaving the cake inside the ring.Brush the surface with egg yolk and refrigerate 20 minutes.Heat fan oven at 320F - 160F.Brush once again the surface with egg yolk and with a fork, create a nice pattern on the surface of the cake.With a skewer, make here and there some holes and bake for 40/45 minutes.Let completely cool inside the ring before removing from the mould.Enjoy.