Butter (for greasing)
Confectioner's sugar (for dusting)
For the dough
4 cups of ground cajun nuts (540g)
1 cup of confectioner's sugar (180g)
2 lightly beaten egg whites
For the frosting
1 liter of whipped cream
Butter (for greasing)
Confectioner's sugar (for dusting)
For the dough
4 cups of ground cajun nuts (540g)
1 cup of confectioner's sugar (180g)
2 lightly beaten egg whites
For the frosting
1 liter of whipped cream
Preheat the oven to 200°C (hot)
Grease a low-sided, removable-bottom cake pan with butter, measuring 20 cm x 28 cm. Reserve
Dust a smooth surface with confectioner's sugar
Prepare the dough: in a large bowl, mix all ingredients together
Knead until it becomes homogeneous and roll out on a prepared surface
Line the bottom and sides of the prepared cake pan with the dough
Place it in the preheated oven until the dough is firm (about 15 minutes).Let it cool in the pan
Prepare the frosting: keep the whipped cream at room temperature for about 15 minutes or until slightly softened
Spread it over the dough and cover with plastic wrap or aluminum foil
Place it in the freezer until the frosting becomes firm again, but still creamy (about 1 hour)
Turn out onto a plate and serve
549 calories per serving
