Any gathering would benefit from having this Mexican cream cheese dip on hand.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cake |
Ingredients
- 6 egg yolks
- 1 tablespoon water
- 1 ½ cups all-purpose flour
- 1 cup butter, softened
- ¾ cup white sugar
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
- Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
- Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
- Press dough into the prepared pan with your hands. Brush glaze on top.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 215 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 16 g |
| Sodium | 170 mg |
| Sugars | 19 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
READ BEFORE MAKING THE CAKE I couldn’t find my actual french recipe book, so I used this instead. I made it with my daughter, and the results were… not great. After putting it in the oven, the cake started to bubble. After searching and finding the correct cookbook, we realized there wasn’t enough flour. After checking the recipe with our other books. It was nearly half of what you needed! Here is a recipe that would be much better, coming from a French Cookbook. 400 grams of flour 200 grams of butter (salted) 200 grams of sugar 1 full egg (all parts) + 4 yolks. For the recipe here, it was too much butter, not enough flour, not enough sugar and too many eggs. Realize why it wasn’t perfect? You were doing it the American, not the (superior 🙂 ) French way. The French way is the reason you came to this, right? You wanted that, not the American version. -A French Person
This is so simple and yum. I found it while looking for a way to use left over egg yolks from a white cake recipe I made. I am really impressed.
Cake that is shortbready, what’s not to like? This pairs well with your morning coffee, so it’s kinda like dessert for breakfast but without all that sweetness . Only made half the recipe and baked it in a pie tin.
Had 2 leftover yolks so I made 1/3 of this recipe (minus the glaze) in a 4.5” round silicone pan. Came out great! Delicious & perfectly described as a cross between shortbread & cake
I made it again, PERFECT! Again, I used GF flour. (Pillsbury blend) Even though the blends has Xanthem Gum in it, I added 2 pinches of Xanthem Gum. (Xanthem Gum makes a nice replacement for the action gluten brings in baking.) I also baked it 8 minutes longer. It did the trick! Perfect outcome, no excessive crumbliness. Perfect taste. Quick, easy, delicious and Gluten-free! My Gluten eating friends love my GF version, too! This has become my husbands new favorite cake.
Very tasty dessert!!! A great recipe to use up egg yolks I had leftover from making angel food cake. My only problem (which is probably inexperience using springform pan) I should have sat the pan on a baking sheet while baking it. Butter dripped all over my oven.
I found this recipe when looking for ideas to use 6 egg yolks leftover from making buttercream frosting. This was delicious and so easy! I eat a mostly keto diet so I’m even going to play with the ingredients and try substituting almond and coconut flour for the all purpose flour to make it keto. This is definitely a keeper!
No changes. Yes I would make it again. I had lots of left over egg yolks and this was a nice, easy recipe to use them up.
Super easy to make with excellent results. The simplicity of making this will make you want to make it often! It is rather crumbly and very reminiscent of shortbread. I topped it with whipped cream but found that it is not necessary. If in a pinch for a dessert, this is one to keep in mind.