INGREDIENTS
- Time:
- -Harina 0000 175gr.
- -Salt 1 pinch.
- -White sugar 20gr.
- -Chilly butter 110gr.
- -Frozen water.
- Stuffed:
- -Mascabo entire sugar 210gr.
- -Corn syrup (Kero) 160 ml.
- -Ron 1 cda.
- -Butter 60gr.
- -Eggs 3 items.
- -Milk cream 60 ml.
- -Salt 1 pinch.
- -Pecan nuts 200gr.
- (+ pecan nuts for adornment).
- At your service:
- -Sugar-free semi-whipped cream.
PROCEDURE:
1.Sand the dry and chilly butter into cubes with a cornet or a processor.
2.Add the ice water till the dough varieties.
3.Wrap the dough in movie and put it within the fridge.
4.Stretch the dough on a floured counter and line an roughly 24 cm cake mildew.
5.Take the mildew with the dough to the fridge.
6.Preheat the oven to 180 levels.
7.Put the entire sugar, corn syrup, rum and butter in a pot. Carry it to the warmth and stir till it boils. When it boils, take away from the warmth and let it cool in a bowl to room temperature.
8.Add the eggs to the sugar combination, separately and all the time beating. Lastly, add the heavy cream and positive salt.
9.Toast the pecan nuts for 10 minutes and let cool. Coarsely chop and place on the dough stretched within the mildew.
10.Pour the sugar and egg combination over the nuts and the chilly dough.
11.Place within the oven for about 45 to 50 minutes. When half the time has handed, take away from the oven and place pecans in a round form as proven within the picture (it can’t be completed earlier than as a result of the nuts would sink). Place aluminum foil over the perimeters of the dough in order that it doesn’t burn and place within the oven for the remainder of the time.
12.When it’s prepared, we will prick it with a knife to ensure it comes out dry.
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ENJOY IT!
