Softened butter, salt and sugar and whisk using a blender or food processor until fluffy state. In the resulting mass pour the almond flour and vanilla powdered sugar.Add 100 grams of eggs. This is 2 medium eggs, a little less. In the photo I left a small Prosecco with extra protein. That's how much protein I have left after weighing the required mass of 100 grams. I write this for those who have no scales and they will be hard to calculate the desired weight. And another tip – on the package of eggs usually write the average weight of one egg. Make allowances for the weight of the shell and about you will be able to determine how many eggs you need for a particular weight. Mix.

Now it is the turn of flour. Sift flour with baking powder and add to the dough, mix very briefly, just before combining ingredients. That's the kind of consistency it turns out the dough is a thick, slightly viscous.

For the cream: Add the milk, semolina, vanilla pods, lemon zest and bring to a boil. Lightly whisk the egg yolks with the sugar and flour, add to the yolk mass of 1/4 of the milk mixture, stirring actively

When the mixture is combined, pour in the remaining milk, bring the mass to boil and keep on heat for 2 minutes. Enter the hot cream and rum, stir, Remove from heat, and cool in a water bath, whisking periodically.

Now I tell you how advises to assemble the pie Hermes, and I will share how I do when I bake this cake again. Shape with a diameter of not less than 30 cm greased with butter. Divide the dough into two parts. Suggest one piece, the bottom, to do a little more than the top. The second, smaller part, to serve as the cover. A large part of the test lay in the form, forming the sides.

Pour onto the pastry cream. The second part of the test roll out between two sheets of paper or food film according to the size of the top of the form.

Gently move the top of the dough in the pie and close the cream. Grease the cake egg and apply the patterns with a fork. Bake at 180-190C for 35-40 min. Now my comments and additions. I had a form of 20 cm, and dough, and the cream was too much, so I decided to do a La carte option in silicone molds for muffins. I have enough dough and filling for five things. And these little cakes turned out much more successful than the whole pie. First, they easily jumped out of the molds, and second, the dough after baking in a large ceramic form was very delicate and fragile, easily broken when cutting, and the little cakes were ready for submission without any cutting, was dense, and the third – I just have a weakness for batch baking options – is comfortable, looks nice. In a large ceramic baking form many times, no complaints, but the Basque cake stuck to her tightly. Barely managed to beautifully cut one piece for the photo. So, my advice – or take silicone molds, or liberally sprinkle the buttered surface with semolina or breadcrumbs, or better yet just do a La carte.

Serve fully cooled, otherwise when cutting the filling will spread