Directions:
- Heat oven to 350. Cream butter and sugar until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
- Transfer batter to 9 tart pan with removable bottom; spread batter and smooth top. If necessary chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
- Remove from fridge, brush top with beatten egg and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
- Transfer to a wire rack to cool slightly. Remove cake from pan and slice will warm. Serve with fresh strawberries
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.61 Kcal (2548 kJ) | ||
| Calories from fat | 312.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.73g | 53% | |
|---|---|---|---|
| Cholesterol | 104.72mg | 35% | |
| Sodium | 1239.69mg | 52% | |
| Potassium | 126.6mg | 3% | |
| Total Carbs | 66.57g | 22% | |
| Sugars | 14.91g | 60% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 8.32g | 17% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.5mg | 19% | |
| Calcium | 165.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 440.16 Kcal (1843 kJ) | ||
| Calories from fat | 226.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.12g | 53% | |
|---|---|---|---|
| Cholesterol | 75.73mg | 35% | |
| Sodium | 896.58mg | 52% | |
| Potassium | 91.56mg | 3% | |
| Total Carbs | 48.14g | 22% | |
| Sugars | 10.78g | 60% | |
| Dietary Fiber | 4.12g | 23% | |
| Protein | 6.02g | 17% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 2.5mg | 19% | |
| Calcium | 119.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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