Pecan and Cherry Cake with Whipped Cream Topping (Cherry Delight)

Name: Pecan and Cherry Cake with Whipped Cream Topping
Yield: 14
Ingredients: For the crust; 1 1/3 cups all-purpose flour (240g); 1/3 cup confectioners' sugar (50g); 1/3 cup unsalted butter, softened (60g); 4 tablespoons toasted pecans, chopped; 2 egg yolks; For the filling; 1 cup toasted pecans, chopped (160g); 1 cup confectioners' 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 whipped cream (400g); 1 cup plain yogurt (200g); 3 maraschino cherries, drained and pitted (for garnish)

1
For the crust
2
1 1/3 cups all-purpose flour (240g)
3
1/3 cup confectioners' sugar (50g)
4
1/3 cup unsalted butter, softened (60g)
5
4 tablespoons toasted pecans, chopped
6
2 egg yolks
7
For the filling
8
1 cup toasted pecans, chopped (160g)
9
1 cup confectioners' 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 whipped cream (400g)
15
1 cup plain yogurt (200g)
16
3 maraschino cherries, drained and pitted (for garnish)

Ingredients

1
For the crust
2
1 1/3 cups all-purpose flour (240g)
3
1/3 cup confectioners' sugar (50g)
4
1/3 cup unsalted butter, softened (60g)
5
4 tablespoons toasted pecans, chopped
6
2 egg yolks
7
For the filling
8
1 cup toasted pecans, chopped (160g)
9
1 cup confectioners' 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 whipped cream (400g)
15
1 cup plain yogurt (200g)
16
3 maraschino cherries, drained and pitted (for garnish)

Directions

1
Preheat the oven to 350°F (medium)
2
Prepare the crust: In a large bowl, combine all the ingredients except the egg yolks until they form a homogeneous mixture
3
Add the egg yolks and mix well
4
Mold the dough into a ball with your hands
5
With the dough, line a removable-bottom cake pan with a 24-cm diameter
6
Bake in the preheated oven for about 10 minutes or until lightly golden
7
Remove from the oven and let it cool slightly
8
Prepare the filling: In a bowl, mix together the pecans, confectioners' sugar, butter, and egg yolks until they form a homogeneous mixture
9
Add the flour gradually and mix until smooth
10
Distribute the filling over the baked crust and bake for about 25 minutes or until firm and slightly golden
11
Remove from the oven and let it cool completely
12
Prepare the topping: When the filling is cooled, cover with whipped cream and drizzle with yogurt, forming designs (suggestion: make concentric circles on the whipped cream with the yogurt and then use a skewer to create a spider web pattern within the circles)
13
Bake for about 2 hours
14
Demit from pan and serve
15
393 calories per slice