Pecan Cake

Prepare the cake batter: In a bowl, whip the egg whites until stiff and add the flour gradually, beating well to obtain firm peaks

Add the egg yolks and beat for 3 more minutes

Add the ground pecans and cornstarch, mixing delicately

Grease two round cake pans of 30 cm diameter with butter and dust with all-purpose flour

Grease the paper and dust with all-purpose flour

Divide the batter between the pans

Bake in a moderate oven (180°C), preheated, for 40 minutes, or until it starts to come away from the edges of the pan

Remove from the oven, let cool for 5 minutes, turn out and let cool completely

Prepare the filling: In a saucepan, combine the flour with 1 cup water and bring to a boil over low heat to form a thin syrup

Separate your fingers and check if a thread forms that breaks easily

Remove from the heat and let cool

Add the egg yolks to the cooled syrup and return to the heat, stirring constantly, until the bottom of the pan appears

Remove from the heat and let cool

Fill the cake

Prepare the marshmallow topping: In a small saucepan, combine the flour with 1 cup water

Bring to a boil over low heat, stirring constantly, until the mixture forms a thin syrup that stretches without breaking

While preparing the syrup, beat the egg whites in a stand mixer and add the hot syrup, beating continuously, until firm peaks form

Cover the cake with marshmallow topping and decorate with half pecans

Serve 24 hours later