Pecan Pudding with Strawberry Gelato Cake (Strawberry Delight)

Name: Pecan Pudding with Strawberry Gelato Cake
Yield: 14
Ingredients: For the batter; 1 1/3 cups all-purpose flour (240g); 1/3 cup confectioner's sugar (50g); 1/3 cup unsalted butter (60g); 4 tablespoons toasted and ground pecans; 2 egg yolks; For the filling; 1 cup toasted and ground pecans (160g); 1 cup confectioner's sugar (150g); 7 tablespoons unsalted butter at room temperature (90g); 4 egg yolks; 2 tablespoons all-purpose flour; For the topping; 1 1/3 cups strawberry gelato (400g); 1 cup natural yogurt (200g); 3 strawberries, hulled and sliced (for decoration)

1
For the batter
2
1 1/3 cups all-purpose flour (240g)
3
1/3 cup confectioner's sugar (50g)
4
1/3 cup unsalted butter (60g)
5
4 tablespoons toasted and ground pecans
6
2 egg yolks
7
For the filling
8
1 cup toasted and ground pecans (160g)
9
1 cup confectioner's sugar (150g)
10
7 tablespoons unsalted butter at room temperature (90g)
11
4 egg yolks
12
2 tablespoons all-purpose flour
13
For the topping
14
1 1/3 cups strawberry gelato (400g)
15
1 cup natural yogurt (200g)
16
3 strawberries, hulled and sliced (for decoration)

Ingredients

1
For the batter
2
1 1/3 cups all-purpose flour (240g)
3
1/3 cup confectioner's sugar (50g)
4
1/3 cup unsalted butter (60g)
5
4 tablespoons toasted and ground pecans
6
2 egg yolks
7
For the filling
8
1 cup toasted and ground pecans (160g)
9
1 cup confectioner's sugar (150g)
10
7 tablespoons unsalted butter at room temperature (90g)
11
4 egg yolks
12
2 tablespoons all-purpose flour
13
For the topping
14
1 1/3 cups strawberry gelato (400g)
15
1 cup natural yogurt (200g)
16
3 strawberries, hulled and sliced (for decoration)

Directions

1
Preheat oven to 180°C (medium)
2
Prepare the batter: in a large bowl, use your fingertips to mix all the ingredients except egg yolks until you get a homogeneous farofa
3
Add the egg yolks and mix well
4
Form a ball of batter with your hands
5
Use the batter to line a removable-bottom cake pan with 24cm diameter
6
Put it in the preheated oven until the batter is lightly golden (about 10 minutes)
7
Remove from oven, leaving the oven on
8
Prepare the filling: in a bowl, mix with a spoon toasted pecans, confectioner's sugar, butter, and egg yolks
9
Add flour gradually and mix until you get a homogeneous filling
10
Distribute the filling over the baked batter and put it back in the oven until firm and starting to brown (about 25 minutes)
11
Remove from oven and let cool completely
12
Prepare the topping: when the filling is cold, cover with strawberry gelato and add natural yogurt gradually, using a spoon, forming designs (suggestion: make concentric circles on the gelato with yogurt, then use a skewer to draw lines from inside out, forming a spider web)
13
Put it in the refrigerator to chill for about 2 hours
14
Unmold and serve
15
393 calories per slice