Pecan Cake

To make the cake, grind the pecans without shells in a liquidizer

Beat the egg yolks with sugar until thick and creamy

Beat the egg whites until fluffy

Add the egg yolks and beat for a little while longer

Add the ground pecans

Beat well

Add the sifted cake flour one tablespoon at a time, beating well after each addition

Pour into three round 25 cm diameter forms greased

Bake in a moderate oven until, inserting a toothpick, it comes out clean

Remove from the form and let cool

Fill with egg whites or rosewater jelly

For the topping, beat the egg whites until fluffy, add sugar gradually, beating until stiff peaks form

Cover three cakes stacked on top of each other, united by the filling, with the topping

Bake in a slow oven until slightly dry.