Basque Goxua Layered Cake with Whipped Cream and Caramel

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, and baking powder.

In a separate bowl, beat 2 large eggs until light and fluffy. Gently fold the egg mixture into the dry ingredients until just combined. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the pastry cream. In a saucepan, whisk together 2 large eggs, 1/2 cup granulated sugar, and 1/2 cup heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. Let cool completely.

Once the cake is cooled, slice it horizontally into two equal layers. Place one cake layer on a serving plate. Spread the cooled pastry cream evenly over this layer.

Place the second cake layer on top of the pastry cream. In a clean bowl, whip the remaining 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.

Spread the whipped cream over the top of the second cake layer. Drizzle generously with caramel sauce.

Chill the Goxua in the refrigerator for at least 1 hour before serving to allow the layers to set.