Pecan Cake

Preheat the oven to 350°F (180°C)

Grease two 9-inch round cake pans and line the bottoms with parchment paper

Dust the tops with breadcrumbs

Prepare the dough: In a stand mixer, beat the egg whites until they form soft peaks

Add the ground almonds, beating well after each addition, until stiff peaks form

Beat in the egg yolks for 3 minutes

Mix in the sugar and chopped pecans with care

Divide the batter evenly between the prepared pans

Bake for 40 minutes, or until the cakes begin to pull away from the sides of the pans

Remove from the oven and let cool for about 5 minutes

Invert onto wire racks and let cool completely

Prepare the filling: In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves

Bring to a boil, then reduce the heat and simmer for 1 minute

Beat in the egg yolks

Let cool slightly before using

Cut the cakes into two layers and fill with the creamy filling

Prepare the topping: In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves

Bring to a boil, then reduce the heat and simmer for 2 minutes

Beat in the egg whites until stiff peaks form

Let cool slightly before using

Cover the cake and decorate with pecan halves.