Almond Custard Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pan
• 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
• 1/2 cup almond flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups plus 2 tablespoons granulated sugar
• 7 large egg yolks
• 3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise
• 1 teaspoon pure almond extract
• 1 vanilla bean, halved lengthwise, and seeds scraped to loosen
• 1 3/4 cups whole milk
• Freshly grated zest of 1 orange
• 1 tablespoon heavy cream
• 2 tablespoons sliced blanched almonds
• Confectioners sugar, for dusting
• Strawberry-Rhubarb Sauce, for serving (recipe follows)
• 12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
• 6 tablespoons sugar
• 1 1/2 cups strawberries (8 ounces), hulled and halved
• 1/2 teaspoon pure vanilla extract
• (makes 2 1/2 cups)

1. Cut a 9-inch round of parchment paper to line the bottom of a 9 x 2-inch round cake pan.
2. Butter and line the pan.
3. Butter the lining, then flour the pan, tapping out excess; set aside.
4. Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.
5. Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment.
6. Mix on medium speed until pale and fluffy, about 2 minutes.
7. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl.
8. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds.
9. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).
10. Divide the dough in half, and flatten each piece into a disk.
11. Wrap the disks in plastic wrap.
12. Refrigerate 1 hour.
13. Make the custard filling: Prepare an ice-water bath; set aside.
14. Fit an electric mixer with the whisk attachment.
15. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened.
16. Add the remaining 5 tablespoons flour; beat on low speed until combined.
17. Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat.
18. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined.
19. Stir the mixture into the remaining milk in the saucepan.
20. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan.
21. Cook until thickened, 1 to 2 minutes.
22. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.
23. Preheat the oven to 375F.
24. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides.
25. Spoon the custard on top, and spread into an even layer.
26. On a lightly floured surface, roll the remaining dough into an 11-inch circle.
27. Drape over the pan; trim the edges flush with the pan.
28. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal.
29. Refrigerate the cake 30 minutes.
30. Beat the remaining egg yolk and the cream in a small bowl.
31. Brush the top of the cake with egg wash; sprinkle with almonds.
32. Bake until golden brown, about 35 minutes.
33. Let cool completely in the pan on a wire rack.
34. Invert the cake to unmold; peel off the parchment, and reinvert.
35. Just before serving, dust the cake with confectioners sugar.
36. Serve with the strawberry-rhubarb sauce.
37. Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
38. Cook until the liquid is reduced by half, about 8 minutes.
39. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more.
40. Serve the sauce warm or at room temperature.

unsalted butter, flour, almond flour, baking powder, salt, sugar, egg yolks, sweet dessert wine, almond, vanilla bean, milk, orange, heavy cream, almonds, confectioners sugar, strawberryrhubarb sauce, rhubarb, sugar, strawberries, vanilla

Taken from www.epicurious.com/recipes/food/views/almond-custard-cake-393047 (may not work)