- butter - 9 Art. spoons
- pecans - 0.5 cups
- powdered sugar - 1 glass
- granulated sugar - 2 items. spoons
- flour - 3 st. spoons
- baking powder - 1 teaspoon
- corn flour - 7 Art. spoons (white or yellow)
- salt - 0.25 teaspoons
- egg white - 4 pieces
- vanilla extract - 1 teaspoon
- berries, ice cream, whipped cream - 2-3 Art. spoons (for decoration when served on the table)
1. Preheat the oven to 175 degrees. Lay the nuts on the baking tray and bake for 10 to 13 minutes. Allow to cool. Reduce the temperature in the oven to 160 degrees. In a small saucepan heat the butter. Cook until it is browned and a nutty smell appears. It will take you about 6 to 8 minutes. Carefully watch the oil in the last minute so that it does not burn. Strain and cool the oil. 2. In a food processor combine the toasted pecans, sugar and powdered sugar to a powdery state. Add the flour, baking powder, corn flour and salt to a large bowl, then add the nut mixture and mix everything together. 3. In a small bowl, beat the egg whites with vanilla extract. Add the proteins together with the brown oil in the flour mixture. Cover the bowl with a plastic wrap. Cool the dough for at least three hours or refrigerate overnight. 4. Lubricate the corrugated pie shape with oil. Fold the bottom with a cut out circle of parchment paper. Pour the dough into a mold. 5. Bake the cake until golden brown, about 25 minutes. Allow to cool for 10 to 15 minutes in the form, then put it on the counter. 6. Cut into slices and serve with berries (mixed with a small amount of sugar), ice cream or whipped cream.
Servings: 8