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