- unsalted butter, plus oil for molds - 9 Art. spoons
- pecans - 1/2 cups
- sugar powder - 1 glass
- of sugar - 2 items. spoons (plus sugar for berries (optional)
- flour - 3 Art. spoons
- baking powder - 1 teaspoon
- corn flour - 7 Art. spoons
- salt - 1/4 teaspoons
- egg whites - 4 pieces
- vanilla extract - 1 teaspoon
- berries - To taste
- frozen or whipped cream - To taste
1. Fry the pecans in the oven at 175 degrees for 10-13 minutes until brown. In a small saucepan cook butter, about 6 to 8 minutes. Strain the oil and cool. 2. In a food processor, mix pecans, sugar powder and granulated sugar to a powdery consistency. Mix the flour, baking powder, corn flour and salt in a large bowl. Add the nut mixture and mix everything together. 3. In a small bowl, beat the egg whites with vanilla extract. Add protein and brown oil to the flour mixture. Put the dough into the refrigerator for at least 3 hours or overnight. 4. Preheat the oven to 160 degrees. It is good to oil the cake shape with a diameter of 22 cm. Put a circle of parchment paper on the bottom. Put the dough into the mold. 5. Bake until golden brown, about 25 minutes. Allow to cool for 10 to 15 minutes in the form, and then cool on the counter. 6. Cut the cake into pieces, decorate with berries, ice cream or whipped cream. The berries can be pre-mixed with sugar and left for a few minutes.
Servings: 8