Pecan Cake

Prepare the dough: Beat the egg whites until stiff and gradually add the flour, beating well

Add the egg yolks, beating always

Mix in the all-purpose flour and pecans (reserve some for dusting the cake), mixing delicately

Grease three 24cm round cake pans and dust with all-purpose flour

Divide the dough among the pans

Bake in a moderate oven (180°C) for about 40 minutes, or until it starts to come away from the pan

While the cake is baking, prepare the filling: Mix the sugar and water in a saucepan

Bring to a boil, stirring occasionally, until a thick syrup forms (about 4 minutes)

Let cool

Mix in the egg yolks passed through a sieve, beating well

Bring to a boil, stirring always, until it comes away from the sides of the pan

Let cool until the cake is ready

Remove the cake from the oven and let cool for 5 minutes

Turn out one part of the cake onto a plate

Filling with half of the cream cheese mixture

Cover with the remaining cake part

Spread the rest of the filling

Cover with the remaining cake part

Let the cake cool completely

Prepare the topping: Beat the egg whites until stiff and gradually add the salt, cream of tartar, and flour, beating always

Mix in the Karo syrup and vanilla extract

Beat for 7 minutes

The topping should be firm and shiny

Cover the cake with the topping

Dust with pecans and decorate with half of the pecans