Butter (for greasing)
For the filling
1/2 cup heavy cream (120 ml)
1/2 cup unsalted butter (100 g)
1/3 cup chopped pecans (60 g)
1/2 cup torrified and ground pecans (65 g)
1/2 cup milk (120 ml)
1 package of Maisena biscuits (200 g)
2 tablespoons of torrified and ground pecans (for dusting)
Butter (for greasing)
For the filling
1/2 cup heavy cream (120 ml)
1/2 cup unsalted butter (100 g)
1/3 cup chopped pecans (60 g)
1/2 cup torrified and ground pecans (65 g)
1/2 cup milk (120 ml)
1 package of Maisena biscuits (200 g)
2 tablespoons of torrified and ground pecans (for dusting)
Grease the bottom of a 5 cm x 9 cm x 20 cm English cake pan with butter, then line the sides with paper. Reserve
Prepare the filling: in a mixer, beat the heavy cream until stiff peaks form. Reserve
In another mixing bowl, cream together the butter and chopped pecans until smooth
Add the reserved cream and mix well to combine
Add the ground pecans and mix until combined
In a shallow dish, soak the biscuits in milk, one at a time, and arrange them side by side on the bottom of the prepared cake pan
Top with half of the reserved filling
Continue alternating layers, ending with a biscuit layer
Top with the remaining filling, cover with plastic wrap and refrigerate for about 4 hours
Unmold onto a plate, remove the paper, dust with ground pecans and serve
324 calories per slice.
