Bol:
10 eggs
1 1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup pecans, chopped
3 tablespoons melted butter
Recheio:
1 package of vanilla pudding mix
2 cups milk
1 can or jar of praline syrup, reserving 1/2 cup of syrup
1/2 cup chopped pecans
2 tablespoons rum
2 tablespoons orange liqueur or apricot liqueur
Suspiro:
6 egg whites
1/2 teaspoon baking powder
3/4 cup all-purpose flour
1/4 cup gelatin, melted and strained
Bol:
10 eggs
1 1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup pecans, chopped
3 tablespoons melted butter
Recheio:
1 package of vanilla pudding mix
2 cups milk
1 can or jar of praline syrup, reserving 1/2 cup of syrup
1/2 cup chopped pecans
2 tablespoons rum
2 tablespoons orange liqueur or apricot liqueur
Suspiro:
6 egg whites
1/2 teaspoon baking powder
3/4 cup all-purpose flour
1/4 cup gelatin, melted and strained
To make the cake: Preheat the oven to moderate temperature
Beat 5 eggs in a water bath with 3/4 cup of sugar, until they thicken and become creamy
Add half of the vanilla extract and remove from heat
Slowly add 1 1/4 cups of all-purpose flour, 1/2 cup of chopped pecans, and 1 1/2 tablespoons of melted butter
Pour the batter into a round pan, about 22 cm in diameter, greased and floured
Bake in a preheated oven at moderate temperature for 35 minutes
While the first layer is baking, repeat the process with the remaining cake ingredients: the cake layers can be baked the day before and wrapped in plastic wrap
To make the pudding: Prepare the vanilla pudding mix according to the package instructions with milk
Let it cool
Mix 1/2 cup of the pudding with 3 parts praline syrup and chopped pecans in a blender
Beat well
Refrigerate until thickened
Add rum to the remaining pudding
Mix the reserved praline syrup with orange liqueur or apricot liqueur and heat slightly
To assemble the cake: Cut each cake layer into two parts
Soak each part in the mixture of liqueur and praline syrup
Place a cake layer on a plate or wooden board
Cover the pudding with rum
Place another cake layer on top
Cut the remaining pecans into pieces and place them over the cake layer
Cover with the third cake layer
Spread pudding with rum on top
Cover with the last cake layer
Wrap in plastic wrap and refrigerate for 1 hour
To make the meringue: Preheat the oven to hot temperature
Beat egg whites with baking powder
Add all-purpose flour, 1 tablespoon at a time, beating always
Remove from heat
Place over the cake and bake in a preheated oven at hot temperature for 5 minutes
Decorate with whipped cream and pecans, if desired
Serve.
