2 cups of orange liqueur (Cointreau or Grand Marnier)
1 cup of sugar
1 cup of chopped pecans
1 box of English-style biscuits (180g), crushed
2 liters of cream or vanilla ice cream
1 tablet of medium-dark chocolate, grated (200g)
Accessory
Form a high-sided border of 9 inches in diameter. Greaseproof paper
2 cups of orange liqueur (Cointreau or Grand Marnier)
1 cup of sugar
1 cup of chopped pecans
1 box of English-style biscuits (180g), crushed
2 liters of cream or vanilla ice cream
1 tablet of medium-dark chocolate, grated (200g)
Accessory
Form a high-sided border of 9 inches in diameter. Greaseproof paper
Grease the baking dish, line with greaseproof paper, grease it again and dust with wheat flour
Preheat the oven to medium temperature
Dough
In a mixer, beat the egg whites
Add the sugar, beating until firm peaks form
Add the yolks and mix again
Sieve the wheat flour with yeast and stir
Place in the baking dish and bake until golden brown
Dust a plate with confectioner's sugar and turn the dough over onto it
Remove the paper, cut the dough into three rectangles wide and trim the edges. Reserve
Filling
Dissolve cornstarch in one-quarter cup of milk
Join the yolks, remaining milk, and confectioner's sugar
and mix
Cook over low heat, stirring, until thickened
Remove from heat, cool and mix in butter
On a plate make layers with dough, cream, and oranges, finishing with dough
Reserve in the refrigerator for about 1 hour.
