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1
Preheat the oven to 375 degrees F. Butter a 10-inch springform pan and set it aside.
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2
Set aside 1 teaspoon of the egg yolks for glazing.
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3
In the bowl of a food processor, combine the remaining egg yolks, butter, and sugar and process until smooth.
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4
Sift the flour onto a piece of waxed paper and transfer to the processor.
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5
Process until just thoroughly combined.
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6
Scrape down the sides of the bowl as necessary to promote even mixing.
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7
The mixture will be sticky - use a spatula to help if necessary.
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8
Transfer the dough to the prepared springform pan and smooth the top.
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9
Brush the top of the dough with the reserved egg yolk (add a 1/4 teaspoon of water to the yolk to help in spreading) and then use the tines of a fork to form a lattice pattern on the top of the dough.
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10
Bake for 20 minutes, reduce the heat to 350 and continue cooking until the cake is cooked through, golden, and firm to the touch, about 25 to 30 minutes longer.
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11
(If the top of the cake begins to brown too much before the cooking time is up, lightly cover with a piece of aluminum foil.)
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12
Transfer to a cooling rack until thoroughly cooled, then carefully unmold onto a plate.
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13
Serve small slices for each guest - as is, or with fresh berries if desired.
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14
This cake is very rich, so a small portion goes a long way.
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15
Note: This cake needs to cook for 10 to 15 minutes after a toothpick inserted in the center comes out clean.
