Gâteau Basque (กาโตว์บาสก์)

1.For Cake: Beat all the egg until incorporated, reserve 2 tbsp for an egg wash later. Add egg yolk and incorporate well.

2.With paddle attachment, beat butter and sugar until light and creamy, add egg mix and beat until combined.

3.Gradually sift flour, egg, baking powder and salt into the egg mix.

4.Prepared 9-inch loose bottom and non-stick cake foam. Add 450 g of the batter into the tin, spread around the bottom and up to 1 ½ inch on the side then store in the freezer. Spread the remaining batter over a cling wrap lined 9-inch plate and store in the freezer as well.

5.For Custard: Warm evaporated milk, water and vanilla extract in a saucepan.

6.Beat egg and egg yolk with sugar until pale and thick, add corn starch and flour then stir well.

7.Add warm milk into the custard mix, stir well then transfer back to the pot. Cook and continuously stir custard until thickened and silky.

8.Once custard is cook, cool it down over an ice bath.

9.Preheat conventional oven at 200°C. Pour custard into the frozen cake foam and spread it evenly.

10.Remove frozen cake batter from the plastic wrap and place on top of the custard, brush with reserved egg and use knife to poke across the batter lightly.

11.Cover the cake with tin foil, bake for 20 minutes before removing the foil. Lower the heat to 180°C and bake for another 30 minutes. Leave to cool at room temperature and cut into desired size. Sprinkle icing sugar before serve.