Margarine (for greasing)
For the dough
2 large eggs
1/4 cup of ground almonds (45 g)
1/2 cup of all-purpose flour (60 g)
1 cup of pecan meat (125 g)
For the filling
1/2 cup of heavy cream (120 ml)
1 tablespoon of almond paste
1 cup of roasted duck breast, shredded and diced (200 g)
Margarine (for greasing)
For the dough
2 large eggs
1/4 cup of ground almonds (45 g)
1/2 cup of all-purpose flour (60 g)
1 cup of pecan meat (125 g)
For the filling
1/2 cup of heavy cream (120 ml)
1 tablespoon of almond paste
1 cup of roasted duck breast, shredded and diced (200 g)
Grease the bottom and sides of a 22 cm x 29 cm rectangular baking dish with margarine, leaving a 5 cm border around the edges. Reserve
Prepare the dough: in a stand mixer, beat the eggs with ground almonds until you get a dense mixture
Sift the flour over it and mix with a spatula
Transfer to the prepared baking dish and microwave on medium power for 3 minutes
Let sit for an additional 10 minutes without heat
Spread a clean cloth over a surface and dust it with pecan meat
Remove the dough from the baking dish, remove the paper, and cover the cake with another paper
Using the cloth, roll the dough into its larger side and let cool
Prepare the filling: in a stand mixer, beat the heavy cream with ground almonds until you get stiff peaks
Add the shredded duck breast and mix delicately
Remove the dough from the refrigerator, remove the paper, and cover it with the cream and duck breast mixture
Roll into its larger side, place on a decorative plate, cover with plastic wrap, and refrigerate for about 6 hours before serving
220 calories per slice
