Gâteau basque

For a sweet 22-cm diameter

For the dough:
g.175 butter, softened
g.125 sugar
g. 85 ground almond
grated zest of ½ lemon
n.1 egg yolk
½ egg (25 g beaten egg)
g. 225 flour 00
1 pinch of salt

For the filling:
4 tablespoons of good rum
custard
for gilding:
1 egg beaten
1 pinch of salt

Method:
Pour the sugar, butter, lemon zest and almond flour in a bowl and whisk until creamy, add the egg yolk and ½, and when all is well blended, add the flour and salt and work without exaggeration, to make a homogeneous mixture, wrap the dough in plastic wrap and leave in the fridge for at least two hours.
prepare the custard and, once finished cooking, add the rum and allow to cool completely. Take the dough and divide into two equal parts, drafted a to a thickness of about 4 mm , crop the base of the cake (the circle should be left because it will contain the gateau) and, with the dough in excess, forming a sausage along the circumference of the rim and place it within this so as to form the edge; pierce the base with a fork and pour the custard filling almost completely the mold. Lay the second piece of dough until it will have a diameter slightly larger than that of the rim and place it on the stuffed sweet, delete the mixture that escapes from the edges with the help of a rolling pin and brush the gold plating on the surface, finally create the decorative motifs with a fork and then place on a baking sheet and bake in preheated oven at 180 °C for 30 minutes. Once finished cooking, remove the cake from the oven and let it cool.