Basque Cake:

1 cup flour
1/2 cup corn flour
1 teaspoon baking powder
1/4 cup ground almonds
1/2 cup plus 2 Tablespoons cold butter, cut into small pieces
2/3 cup icing sugar
1 whole egg
2 egg, yolks

Pastry Cream:
1/4 cup whole milk
4 egg, yolks
2 Tablespoons cornstarch
1+3/4 cups whole milk
1/3 cup sugar
1 vanilla, bean, scraped, pod discarded
1/4 cup ground almonds

Sour Cherry Sauce:
1 cup fruity red wine
1/4 cup red currant jelly
1/2 cup sour cherries
2 Tablespoons honey
1 cinnamon stick
4 whole cloves

Preheat oven to 350 degrees F. Sift together flours and baking powder.
Stir in ground almonds. In a food processor combine flour mixture with
cold butter. Pulse several times until mixture resembles coarse meal. In a
small bowl whisk together whole egg, egg yolks and sugar until smooth. Add
to flour mixture and pulse again until mixture comes together. Turn onto a
lightly floured surface. Divide dough in half. Roll out each half into
quarter inch thick 10-inch circles. Cover with plastic wrap and chill for
30 minutes.

Pastry Cream: In a medium bowl whisk together first amount of milk, egg
yolks and cornstarch until smooth. Heat second amount of milk, sugar and
vanilla in a heavy bottomed pot. When this mixture comes to a boil, slowly
pour half of it over the egg yolk mixture while whisking briskly. Return
mixture back to pot. Continue whisking 4 to 5 minutes until smooth and
boiling. Remove from heat. Add ground almonds. Cover surface with plastic
wrap. Cool to room temperature.

Assembly:
Line a flan ring with one layer of the rolled pastry. Pour in pastry cream
and then top with second layer of pastry. Place flan ring on baking sheet.
Bake for 40 to 45 minutes until golden and set.

Sour Cherry Sauce:
Combine all sauce ingredients in a small saucepan and bring to a boil.
Reduce to simmer and reduce by half. Strain and serve warm over cake.

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