Butter (for greasing)
Confectioner's Sugar (for dusting)
For the cake
4 cups of ground caju nuts (540g)
1 cup of confectioner's sugar (180g)
2 lightly beaten egg whites
For the filling
1 liter of whipped cream
Butter (for greasing)
Confectioner's Sugar (for dusting)
For the cake
4 cups of ground caju nuts (540g)
1 cup of confectioner's sugar (180g)
2 lightly beaten egg whites
For the filling
1 liter of whipped cream
Preheat the oven to 400°F (hot)
Grease a low-sided, removable-bottom pan with butter, measuring 20cm x 28cm. Reserve
Dust a smooth surface with confectioner's sugar
Prepare the cake: in a large bowl, combine all ingredients and mix well
Knead until homogeneous and roll out to fit the prepared surface
Line the pan's bottom and sides with the dough
Put it in the preheated oven for about 15 minutes or until firm
Let cool in the pan
Prepare the filling: keep the whipped cream at room temperature for about 15 minutes or until slightly softened
Spread it over the cake and cover with plastic wrap or aluminum foil
Put it in the freezer until the whipped cream firms up, but still creamy (about 1 hour)
Unmold onto a plate and serve
549 calories per serving
