Preparation of the shortcrust pastry
In a salad bowl, mix the flour, sugar, yeast and salt.
Add the softened butter cut into pieces and rub with your fingertips until you get a sandy texture.

Add the eggs and work the dough until you get a smooth ball.
Cover and leave to rest for 1 hour in the refrigerator.
Preparing the pastry cream (if chosen)
Heat the milk with the vanilla pod split in two (or the vanilla extract).
In a bowl, whisk the egg yolks with the sugar, then add the cornstarch.
Pour the hot milk over the mixture while whisking, then return to low heat, stirring until thickened.
Leave to cool to room temperature before using.
Assembling the cake
Preheat the oven to 180°C.
Divide the dough into two equal parts.
Roll out the first half and place it in a buttered mold. Lightly prick the bottom with a fork.
Add the chosen filling:
Either the pastry cream in an even layer.
Or the black cherry jam.
Cover with the second half of the rolled out dough and seal the edges well.
Brush with beaten egg yolk for a nice golden color and draw patterns with a fork.
Cooking the Basque cake
Bake at 180°C for 35 to 40 minutes, until the top is golden brown.
Leave to cool before unmolding and enjoy at room temperature.