For the dough:
2 large eggs
1/4 cup of confectioner's sugar
1/2 cup of all-purpose flour
1 cup of pecans, chopped (125 g)
For the filling:
1/2 cup of heavy cream
1 tablespoon of confectioner's sugar
200g of cooked and mashed pork
For the dough:
2 large eggs
1/4 cup of confectioner's sugar
1/2 cup of all-purpose flour
1 cup of pecans, chopped (125 g)
For the filling:
1/2 cup of heavy cream
1 tablespoon of confectioner's sugar
200g of cooked and mashed pork
Line a 9x13-inch baking dish with parchment paper, leaving a 5cm border on all sides
Grease the parchment paper with butter
Set aside
Prepare the dough: In a stand mixer, beat the eggs with confectioner's sugar until thick and creamy
Do not overbeat; sift in the flour and mix until combined
Pour the batter into the prepared baking dish and microwave on medium for 3 minutes
Let it sit for an additional 10 minutes before removing from the oven
Roll out a piece of parchment paper on a flat surface, sprinkle with pecans, and place the dough on top
Remove any excess parchment paper and cover with another sheet
Using the parchment paper, roll the cake into its final shape and let it cool completely
Prepare the filling: In a stand mixer, beat the heavy cream and confectioner's sugar until stiff peaks form
Do not overbeat; fold in the mashed pork until well combined
Unroll the cooled cake, remove any excess parchment paper, and spread the filling evenly over the top
Roll the cake into its final shape and place it on a serving plate
Cover with plastic wrap and refrigerate for 6 hours before serving.
