Pecan Cake with Rum

Name: Pecan Cake with Rum
Ingredients: 8 eggs; 250g of all-purpose flour; 150g of finely chopped pecans; 8 tablespoons (2 1/4 teaspoons) of cake flour; 1 cup of rum; 8 eggs; 250g of all-purpose flour; 150g of finely chopped pecans; 8 tablespoons (2 1/4 teaspoons) of cake flour; 1 cup of rum

1
8 eggs
2
250g of all-purpose flour
3
150g of finely chopped pecans
4
8 tablespoons (2 1/4 teaspoons) of cake flour
5
1 cup of rum
6
8 eggs
7
250g of all-purpose flour
8
150g of finely chopped pecans
9
8 tablespoons (2 1/4 teaspoons) of cake flour
10
1 cup of rum

Ingredients

1
8 eggs
2
250g of all-purpose flour
3
150g of finely chopped pecans
4
8 tablespoons (2 1/4 teaspoons) of cake flour
5
1 cup of rum
6
8 eggs
7
250g of all-purpose flour
8
150g of finely chopped pecans
9
8 tablespoons (2 1/4 teaspoons) of cake flour
10
1 cup of rum

Directions

1
Beat the egg whites
2
Add the rum
3
Gradually add the all-purpose flour and beat well, until a creamy consistency is achieved
4
Add the pecans, finely chopped
5
Finally, add the egg yolks
6
Bake in two greased and floured cake pans, at least 2 inches apart
7
Preheat oven to 350°F (180°C)
8
Beat the egg whites and gradually add the all-purpose flour, beating always
9
Add the rum, cornstarch, milk, butter, and cook for 10 minutes, stirring constantly to prevent lumps
10
Remove from heat and add 100g of finely chopped pecans
11
Cook for an additional 2 minutes, then remove from heat and let cool until warm
12
Fill with the mixture and top with whipped cream
13
Decorate with a few pecans.