Step 1

Add the whole milk, heavy cream, and vanilla bean seeds (or vanilla extract) to a medium saucepan over medium heat and heat until very hot, but do not let it scald or boil.

Step 2

Add the granulated sugar, cornstarch, all-purpose flour, egg yolks, and eggs to a medium bowl. Whisk to combine.

Step 3

Slowly add the hot milk mixture to the egg mixture whisking continuously until it has been fully incorporated.

Step 4

Return the pastry cream mixture to the saucepan and cook over medium heat, whisking constantly, until bubbly and very thick (3-5 minutes).

Step 5

Remove the pan from the heat, and transfer the pastry cream to a large heat-proof bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the top of the pastry cream.

Step 6

Let the pastry cream cool to room temperature before using (about 1 hour).

Step 7

Add the all-purpose flour, baking powder, and salt to a large bowl and whisk to combine. Set aside until needed.

Step 8

Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until fluffy (3 to 4 minutes), stopping to scrape the sides and bottom of the bowl as needed.

Step 9

Add the large egg yolks and two whole eggs, one at a time, to the creamed butter, beating well after each addition. Scrape the sides and bottom of the bowl between each addition.

Step 10

Reduce the mixer speed to low speed and gradually add the flour mixture to the wet ingredients, beating just enough to combine and form the dough.

Step 11

Turn the Basque dough out on a lightly floured work surface and shape it into 2 disks. Wrap each disk in plastic film wrap and refrigerate for at least 1 hour.

Step 12

Grease a 9-inch springform pan and dust it with flour. Set aside until needed.

Step 13

On a lightly floured surface, roll one dough disk (using a rolling pin) into a 12-inch circle. Transfer the dough to the prepared springform pan, pressing into the bottom of the pan and up the sides. Refrigerate for at least 30 minutes.

Step 14

Pour the pastry cream filling into the chilled prepared crust and refrigerate for 30 - 60 minutes.

Step 15

Roll the remaining dough disk into a 12-inch circle.

Step 16

Place the top crust over the filling.

Step 17

Crimp the edges of the dough to seal the cake, then trim off any excess dough. Refrigerate for at least 30 minutes before baking.

Step 18

Preheat the oven to 400° Fahrenhiet.

Step 19

In a small bowl, whisk together one tablespoon of water and one egg to make an egg wash. Brush the top of the dough with the egg wash.

Step 20

Place the springform pan on the center rack of the preheated oven and bake for 20 minutes.

Step 21

Reduce the oven temperature to 350° F and continue to bake for an additional 25 minutes. The cake should be golden brown, but If the cake starts to get too brown, cover it with aluminum foil.

Step 22

Remove the cake from the oven and allow it to cool on a wire rack in the pan for 10 minutes. Then carefully remove the ring from the pan and allow it to fully cool on the wire rack.

Step 23

Transfer the cake to a serving dish and dust with confectioners sugar before serving. Serve with fresh raspberries and enjoy.