1 cup water
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
3 eggs
1 (3 ounce) package instant cream cheese, crushed, divided
Preheat oven to 350 degrees F (175 degrees C) and lightly grease cookie sheets.
Mix water, milk, butter, 3 tablespoons flour, and eggs together in a large bowl. Stir in drained canned meat, egg yolks, and dry ingredients. Start and end the batter with the dry ingredients.
Roll the dough out into a 6x11 inch rectangle. Spread over the prepared cookie sheets, squeezing as much of the off the sides as possible. Starting at the long side of the dough, roll the dough up into a crescent, then cut into circles with a cookie cutter. Starting at the short end, place the top and bottom of the round in the prepared pan. Starting at the center, cover with top of pan with a layer of beaten eggs. Starting at the edges, put a layer of flour over the top of the cake.
Bake for 15 to 20 minutes in the preheated oven, until firm and golden brown. Cool completely before doubling the recipe. Help keep the butter close by gently spreading the vinaigrette over the cake, it will make the icing sticky.