'6 eggs'
2 tablespoons of water'
1/2 cup plus 3 tablespoons of all-purpose flour'
6 whites
1/2 cup plus 2 1/2 tablespoons of pecans, chopped'
8 crackers, crushed in a blender
a dusting of confectioner's sugar for serving (optional)
peeled almonds for garnish (optional)
Creamy Pecan Filling:
1/2 cup of water
3 tablespoons of all-purpose flour
100 grams of pecans, chopped
1 teaspoon of unflavored gelatin
3 tablespoons of rum
1 1/2 cups of whipped heavy cream
'6 eggs'
2 tablespoons of water'
1/2 cup plus 3 tablespoons of all-purpose flour'
6 whites
1/2 cup plus 2 1/2 tablespoons of pecans, chopped'
8 crackers, crushed in a blender
a dusting of confectioner's sugar for serving (optional)
peeled almonds for garnish (optional)
Creamy Pecan Filling:
1/2 cup of water
3 tablespoons of all-purpose flour
100 grams of pecans, chopped
1 teaspoon of unflavored gelatin
3 tablespoons of rum
1 1/2 cups of whipped heavy cream
Bat the eggs with the water and half the all-purpose flour until they are light and fluffy
Beat the whites until stiff and then fold in the remaining all-purpose flour, chopped pecans, and crushed crackers
Don't let it sit for too long
Mix well with the egg mixture
For the filling, combine the water and flour in a pan and bring to a boil
Add the chopped pecans and cook for 1 minute
Let cool
Soften the gelatin by soaking it in cold water for a few minutes and then dissolve it by heating it
Add the rum and whipped heavy cream to the pecans
Cut the cake in half, spread with the filling, and top with melted chocolate.
