How to Make Gateau Basque:

1. Mix together flour, baking powder, almond powder, salt, and spikoek powder until well combined.
2. Whisk margarine and granulated sugar until fluffy and pale in color.
3. Add flour into the mixture, then gradually add beaten eggs.
4. Add vanilla essence.
5. Knead the dough until smooth (if too sticky, add a tablespoon of flour), then wrap it with clean plastic wrap and refrigerate for at least 1 hour (preferably overnight).
6. Divide the dough into 2 portions and laminate between 2 sheets of parchment paper until 5-6 mm thick.
7. Arrange the first layer of dough in a greased pie pan.
8. Using a piping bag, pour a thin layer of Cream Vla on the dough, then sprinkle raisins on top and add more Cream Vla.
9. Place the remaining dough on top and arrange it well on the sides (refer to the demo).
10. Whisk egg yolks and sweetened condensed milk with a pinch of salt.
11. Brush the egg mixture twice on top of the Gateau Basque cake.
12. Using a fork, create some decorations on the dough.
13. Bake the cake in a preheated oven at 170/180 degrees Celsius for 45 minutes.
14. Remove the Gateau Basque cake from the oven and let it cool before removing it from the pan.
15. Sprinkle some toasted almonds and powdered sugar on top of the Gateau Basque cake.
16. Gateau Basque is ready!

How to Make Basic Cream Vla:

1. Combine eggs, sugar, flour, and vanilla essence in a bowl.
2. In a saucepan, bring milk to a boil and pour it over the egg mixture, whisking well.
3. Pour the mixture back into the saucepan and cook over medium heat for 3 to 4 minutes, stirring constantly with a whisk.
4. Add butter to the cooked basic Cream Vla and stir until well combined.
5. Pour the basic Cream Vla into a bowl and cover tightly with clean plastic wrap (or parchment paper).
6. Allow to cool before using.
7. Can be stored in the refrigerator for up to 3 days.