Pecan Cake

In a bowl, beat the yolks with the flour until the mixture doubles in volume and becomes fluffy

Add the mashed pecans, brown sugar, and vanilla extract

Mix without beating. Reserve

Beat the whites until stiff with a pinch of salt

Add 1/4 of the whites to the yolks and mix

Place the batter over the remaining whites and mix delicately

Butter two 22.5cm-diameter cake pans and dust with wheat flour

Pour the batter into the pans and bake in a moderate oven (180°C) for 35 minutes or until, when inserted with a toothpick, it comes out clean

Unmold the cakes onto wire racks and let them cool completely

Meanwhile:

Prepare the topping: In a bowl, beat the butter, flour, egg, rum, vanilla extract with an electric mixer until the mixture doubles in volume and becomes fluffy. Reserve

Melts the chocolate in a water bath and add it to the reserved butter mixture, beating continuously. Reserve

Mash the pecans in a processor or meat grinder and mix into the reserved butter mixture

Mix well

Let cool until the filling is set

Spread 1/3 of the filling on one cake for filling

Place the other cake on top and then cover with the remaining filling

If desired, place a bit of the filling in a pastry bag and decorate the cake

Serves 20 pieces

300 calories per piece.