"For the dough"
1 cup of butter, softened
1 3/4 cups of sugar
3 large eggs, at room temperature
1 1/2 cups of all-purpose flour, sifted
1 teaspoon of vanilla extract
1 teaspoon of baking powder
1 cup of pecans, chopped
1 cup of milk
Your preferred liqueur, optional
For the filling
1 can of sweetened condensed milk
1 cup of pecans, chopped
2 tablespoons of unsalted butter, melted
For the glaze
1 cup of unsalted butter, softened
1 can of sweetened condensed milk
Vanilla extract to taste
"For the dough"
1 cup of butter, softened
1 3/4 cups of sugar
3 large eggs, at room temperature
1 1/2 cups of all-purpose flour, sifted
1 teaspoon of vanilla extract
1 teaspoon of baking powder
1 cup of pecans, chopped
1 cup of milk
Your preferred liqueur, optional
For the filling
1 can of sweetened condensed milk
1 cup of pecans, chopped
2 tablespoons of unsalted butter, melted
For the glaze
1 cup of unsalted butter, softened
1 can of sweetened condensed milk
Vanilla extract to taste
Preheat the oven to medium (170°C)
Grease a round springform pan and dust with flour
Make the dough: in a stand mixer, cream together the butter, sugar, eggs, and vanilla until light and fluffy
Astill mixing, add the flour, baking powder, and pecans
Mix until just combined
Add the milk and mix until smooth
Spread the dough into the prepared pan and bake for about 40 minutes
Remove from the oven and let cool completely
Unmold and cut the cake into three layers
Soak each layer with your preferred liqueur, if using
For the filling: in a saucepan, cook the sweetened condensed milk, pecans, and butter over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan
Assemble the cake by placing one layer on top of another, spreading some of the filling between each layer
Let cool completely before serving
For the glaze: beat all ingredients in a stand mixer until smooth
Spread the glaze over the cooled cake, decorating as desired
Serve chilled or at room temperature.
