To make the cake (this recipe should be repeated 2 times)
1 cup of butter
1 cup of sugar
5 eggs
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 cup of orange juice
To make the filling
1 and 1/2 cups of sugar
1 cup of water
1/4 cup of milk
1 cup of chopped pecans
5 egg yolks passed through a sieve
To make the glaze
2 and 1/2 cups of vegetable shortening (500g) at room temperature
3 and 1/2 cups of confectioner's sugar (455g)
2 tablespoons of lemon juice
To make the cake (this recipe should be repeated 2 times)
1 cup of butter
1 cup of sugar
5 eggs
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 cup of orange juice
To make the filling
1 and 1/2 cups of sugar
1 cup of water
1/4 cup of milk
1 cup of chopped pecans
5 egg yolks passed through a sieve
To make the glaze
2 and 1/2 cups of vegetable shortening (500g) at room temperature
3 and 1/2 cups of confectioner's sugar (455g)
2 tablespoons of lemon juice
Bake the cake: in a stand mixer, beat the butter until it becomes light and fluffy
Add the sugar and continue beating
Add the eggs one at a time, beating well after each addition
Continue beating until you get a smooth and creamy batter
Add the flour, baking powder, and beat rapidly to combine
Add the orange juice and beat to combine
Pour the batter into an ungreased 25cm diameter cake pan
Bake in a preheated moderate oven (180°C) for 40 minutes or until golden brown
Remove from the oven and let cool before unmolding
When cooled, divide the cake in half to fill
Repeat the recipe to get two cakes
Filling: In a small saucepan, combine the sugar and water
Heat over high heat, then reduce heat and simmer until the sugar dissolves
Add the milk and pecans
Let cool before using
Add the egg yolks to the cooled mixture
Beat well and cook over low heat, stirring constantly, until thickened and beginning to pull away from the sides of the pan
Remove from heat and let cool before using
Place one half of the cake on a plate lined with parchment paper
Fill with 1/3 of the nut mixture
(Do not allow the filling to cool too much; use it while still warm.)
Repeat the process until all the cake and filling are used. Reserve
Make the glaze: Beat the vegetable shortening until light and fluffy
Add the confectioner's sugar, lemon juice, and continue beating until a smooth and creamy mixture forms
Cover the cake with the glaze using an offset spatula
Place any remaining glaze in a pastry bag and decorate the cake as desired
Freeze the cake without covering for about 40 minutes or until the glaze is set
Wrap the cake in parchment paper and return to freezer
To thaw, remove the wrapping and let stand at room temperature for 12 hours or refrigerate for 24 hours
Serve
(Approximately 254 calories per serving.)
