Ingredients:
2 cups and 2/3 Pecan Nuts Pecanobre 1 cup and 1/4 butter at room temperature 2 cups of sugar 4 eggs 2 teaspoons vanilla extract 3 cups of all-purpose flour 2 teaspoons baking powder ½ teaspoon of salt 1 cup of whole milk
Covering / filling: 1 cup of softened butter 8 cups icing sugar 1 can of evaporated milk 2 teaspoons vanilla extract
Preparation mode: Place the walnuts and 1/4 cup of butter on a baking sheet. Bake in 350 ° oven for 10 to 15 minutes or until toasted, stirring constantly, set aside. In a large bowl, whisk together the remaining sugar and butter until light and fluffy, 5 to 7 minutes. Add the eggs, one at a time, beating well. Add the vanilla. Combine the flour, baking powder and salt and add to the cream alternately with the milk, beating well with each addition, then add the roasted nuts. Divide the dough into equal parts and pour into 3 greased and floured forms or if you prefer, make a single cake and then cut it into three equal parts. Bake at 350 ° for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. For the icing, beat the butter and icing sugar in a large bowl. Add milk and vanilla and beat until soft. Add the remaining roasted nuts. Spread the icing between the layers, on top and on the sides of the cake.