Basque Custard Torte

If using whole almonds, place the nuts in a nut grinder or in a food processor fitted with the metal blade. Grind or process until the nuts are a fine powder. (Do not overprocess.) Set aside.

In a large bowl, using a whisk or an electric mixer set on medium speed, beat the sugar and butter until blended. Beat in the egg yolks one at a time, beating well after each addition. Add the rum, almond extract, liqueur and salt. Using the tip of a sharp knife, scrape the seeds from the vanilla bean directly into the bowl. Mix well.

Add the flour, ground almonds and baking powder. Using a wooden spoon or the paddle attachment of the electric mixer set on low speed, mix well until the ingredients come together to form a firm dough. Shape into a ball, wrap in plastic wrap and refrigerate for 2-3 hours.

Preheat an oven to 350 degrees. Butter and flour a cake pan 9 inches in diameter.

On a lightly floured work surface, roll out half of the dough into a round 11 inches in diameter and 1/4 inch thick. Drape the round over the rolling pin and transfer it to the prepared pan. Unwrap the round and press it gently into the pan. Using the rolling pin, roll over the top of the pan to trim away any uneven dough edges. Spread the pastry cream evenly over the bottom of the pastry-lined pan.

Roll out the remaining dough portion into a round about 9 inches in diameter and 1/4 inch thick. Place the pan over the dough and, using the pan edge as a guide, cut out a round the size of the pan. Drape the round over the rolling pin and carefully transfer it to the pan, placing it atop the pastry cream, to form the top layer of the cake.

Bake until golden brown, 40-45 minutes. Transfer to a rack and let cool for 10 minutes. Invert onto the rack, turn right side up and let cool completely. Transfer to a serving plate and serve at room temperature.