4 eggs (separated whites and yolks)
1 1/2 cup all-purpose flour
1 cup milk
2 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup tobacco-roasted and ground pecans
Filling and topping
2 cans condensed milk
1 cup tobacco-roasted and ground pecans
1/2 cup heavy cream
Accessory
26 cm diameter cake pan
4 eggs (separated whites and yolks)
1 1/2 cup all-purpose flour
1 cup milk
2 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup tobacco-roasted and ground pecans
Filling and topping
2 cans condensed milk
1 cup tobacco-roasted and ground pecans
1/2 cup heavy cream
Accessory
26 cm diameter cake pan
1
Preheat the oven to 350°F
Beat the whites until fluffy and reserve
Beat the butter, yolks, and milk together
Gradually add the flour, yeast, and pecans
Add the reserved whites and pecans, and mix
2
Grease the cake pan, pour in the batter, and bake for 30 minutes or until a toothpick comes out clean
Filling and topping
1
In a saucepan, combine the condensed milk and pecans, and cook over low heat
Cook until thickened
2
Remove from heat, add heavy cream, and mix well
Let cool
Cut the cake in half, fill, and top with the pecan cream.
