Ingredients:
Mass:
3 eggs + 250 ml of skimmed milk
50 grams of butter
120 grams of coconut sugar
90 grams of Pecan Nut Flour
90 grams of wheat flour
1 can of sour cream
20 grams of Caramelized Minced Pecan Nuts
1 tablespoon (dessert) of baking powder
Roof:
20 grams of chopped cashew nuts
20 grams of Chopped Pecan Nuts
1 teaspoon of instant coffee
50 grams of coconut sugar
100 ml of semi-skimmed milk
Preparation mode:
Beat the yolks, butter and sugar until you get a smooth dough. Add the flours little by little and keep stirring. Finally, add the cream and beat the mixture to incorporate the ingredients. If you need to add half a glass of water to make it easier. Add yeast and mix.
In another bowl beat the egg whites and gradually add to the cake dough. Always mix from the inside out;
Place on a greased baking tin and place in a preheated oven at 180°C for approximately 40 minutes.
Syrup:
Prepare when the cake is ready to come out of the oven.
Caramelize sugar; mix the chopped nuts and stir until the sugar is well mixed; but without letting it burn. Add the coffee and milk, stir until it forms a mixture.
Punch holes in the cake and pour in the icing. Enjoy your food!