200g of ground pecans
200g of sugar
200g of all-purpose flour
200g of butter
For the cream filling:
500g of heavy cream
One vanilla packet
A little common sugar
200g of ground pecans
200g of sugar
200g of all-purpose flour
200g of butter
For the cream filling:
500g of heavy cream
One vanilla packet
A little common sugar
Separate 70g of the 200g of ground pecans for the dough
Mix all ingredients and divide the dough into three equal parts
Bake each part separately in a round mold with removable bottom, greased with butter and flour
After baking, let the dough cool down for half a day (12 hours)
For the cream, mix all ingredients and beat slightly
Place some of the mixture on one of the dough parts, cover with another part of the dough, then add more cream and finish with the third part of the dough, ending with the rest of the cream on top
Dust with the remaining 30g of ground pecans
The cake should be made the evening before
It stays fresh for several days in the refrigerator, becoming even more flavorful
If you want, you can double the quantity and make a higher cake.
