Pecan Cake Layered

For the batter:

Beat the eggs with the sugar until thickened

Add the pecans and flour

Mix well

Add the stiffly beaten egg whites and mix carefully

Pour into a 25 cm diameter greased pan and bake in a moderate oven (180°C) until a toothpick comes out clean

Remove from the oven, let cool for a few minutes, then unmold

Let it cool completely

Cut into three layers

To make the filling: mix the eggs with the sugar and cornstarch

Heat the milk to boiling, then reduce heat and simmer

Mix in some of this hot milk with the eggs

Beat well and add back to the pan with the milk

Cook, stirring constantly, until thickened

Add vanilla

Let it cool

In a cake plate, place one layer of cake

Cover with half the cream

Place the second layer

Put on the remaining cream

Finally place the third layer of cake

To make the glaze: heat the sugar and water to dissolve the sugar

Continue cooking until, when letting the syrup fall from a spoon, it forms a thread

While the syrup is cooking, beat the egg whites stiffly

Add the hot syrup slowly while beating until the meringue has consistency to spread

Cover the cake with this meringue

Garnish with pecan halves if desired

Serve 12 portions.