200g of chopped pecans
200g of sugar
200g of all-purpose flour
200g of unsalted butter, softened
For the cream filling:
500g of heavy cream
1 vanilla packet
a pinch of common sugar
200g of chopped pecans
200g of sugar
200g of all-purpose flour
200g of unsalted butter, softened
For the cream filling:
500g of heavy cream
1 vanilla packet
a pinch of common sugar
Separate 170g of the chopped pecans for the crust
Mix together all ingredients and divide the dough into three equal parts
Bake each part separately in a round, removable-bottom pan greased with butter and flour
After baking, let the dough cool for half a day (12 hours)
For the cream, mix together all ingredients and beat slightly
Top one of the cake parts with a little of the cream, cover with another cake part, top with more cream, then finish with the remaining cream on top
Dust with the remaining 30g of chopped pecans
P.S
- The cake should be made the day before
It keeps well in the refrigerator for several days and actually gets better with time
If you want, you can double the recipe and make a taller cake
Cover the sides with cream and sprinkle with nuts on top
For decoration, use split pecans arranged around the edge of the cake.
