Pastry Dough
500 g of ground pecans
2 and 1/2 cups of sugar
12 eggs
2 tablespoons of wheat flour
Filling
2 eggs
3 yolks
1 tablespoon of butter
1 cup of sugar
Meringue
6 egg whites
12 tablespoons of cornstarch
1/2 cup of water
Whole pecans for decorating
Pastry Dough
500 g of ground pecans
2 and 1/2 cups of sugar
12 eggs
2 tablespoons of wheat flour
Filling
2 eggs
3 yolks
1 tablespoon of butter
1 cup of sugar
Meringue
6 egg whites
12 tablespoons of cornstarch
1/2 cup of water
Whole pecans for decorating
Pastry Dough: Beat the egg whites until they are stiff, but still moist
Add the yolks one at a time and beat for three minutes after each addition
Gradually add the sugar and continue beating until a fluffy and puffed cream forms
Remove from the mixer and reserve
Combine the flour with the pecans and join the reserved cream, slowly to prevent losing volume
Pour into a greased and floured pan also greased and paper-mantled, and bake in a medium oven
Remove from the oven and let cool. Reserve
Filling: Mix the ingredients and cook over low heat, stirring constantly, until thickened and opaque
Remove from the heat and continue stirring until shiny
Let cool
Meringue: Combine the cornstarch and water in a saucepan and bring to a boil
Beat the egg whites in a mixer until stiff
Reduce the mixer speed and slowly pour the hot syrup into a thin stream
Beat for 10 minutes
Cut the cake into three parts
Reserve a little of the filling and spread the rest over two of them and remount
Cover with meringue
Decorate the sides with a pastry bag (long tip) and decorate the center with the remaining filling.
