Pecan Cake

Beat the butter, sugar, and egg yolks together

Add the egg whites in a snowy consistency and gradually add the milk and flour

Then add the toasted pecans and yeast to the mixture, but do not overmix

Pour the batter into a greased cake pan and bake until golden

Let the plums soak in water for about 2 hours

Drain the plums and cook them with sugar and water to cover them

Let it simmer well before adding the red wine

Remove from heat and slightly mash the plums

Cut the cake in half and fork it so that it can be well wrapped by the filling

Assemble the parts of the cake and cover with whipped cream

Garnish with a few pecans.