8 large egg whites
1 1/3 cups of sugar
12 large egg yolks
2 cups of pecan meal
1 teaspoon of instant coffee powder
3 tablespoons of unsweetened cocoa powder
Filling and Topping:
2 cups of milk
6 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
3/4 cup of sugar
1 cup of unsalted butter, softened
Granulated chocolate and whipped cream for decoration
8 large egg whites
1 1/3 cups of sugar
12 large egg yolks
2 cups of pecan meal
1 teaspoon of instant coffee powder
3 tablespoons of unsweetened cocoa powder
Filling and Topping:
2 cups of milk
6 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
3/4 cup of sugar
1 cup of unsalted butter, softened
Granulated chocolate and whipped cream for decoration
To make the cake: preheat the oven to moderate temperature (180°C)
Grease and dust two 24cm diameter molds with flour
In a bowl, beat the egg whites until frothy
Add 1/3 cup of sugar at a time, continuing to beat
Beat the egg yolks until thickened, adding the remaining sugar
When the mixture is well combined, add the pecans, coffee powder, and chocolate
Add the egg whites, mixing carefully
Pour into molds and bake for 45 minutes
Remove from molds and let cool completely
To make the filling and topping: in a medium saucepan, combine milk and flour
Cook over medium heat, stirring constantly, until thickened and bubbling
Let cool for 1 hour
Add vanilla extract
Beat sugar and butter or margarine until fluffy
Add the milk and flour mixture slowly, beating well
Fill and top the cake with this cream
Decorate with whipped cream and granulated chocolate
Serves 10.
