Yemas del tajo

Yemas del tajo are traditional Spanish egg cakes hailing from Málaga. They're made with a combination of water, sugar, lemon, egg yolks, and cinnamon. Three things are very important for the preparation of this dessert – adding the eggs at the right moment, the quality of the eggs, and being patient while preparing it. Once cooked, the mixture is broken into pieces, shaped into desired forms, then dropped on the sugar to become coated. These little cakes should be chilled in the refrigerator for at least an hour before consumption. They originate from an old monastery in the city of Ronda, where they were prepared by nuns.