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   Ingredients :
4 eggs
1 tablespoon flour
4 oz cup (115 g) confectioners sugar
3 oz (75 g) ground nuts or pecans
teaspoon vanilla
1 cup whipped cream
2 oz (50 g) ground nuts or pecans for decorating
1 cup manjarblanco


Beat egg yolks until thick and lemon colored.

Beat egg whites until stiff. Fold in yolks.

Carefully fold in sugar, sifted flour, vanilla and nuts in small additions.

Pour mixture in a round baking 9-inch mold (23 cm), previously greased and floured (optional: place a round of parchment paper, greased and floured on base, to unmold easily.

Bake in preheated oven (350 F - 180 C) for 25 minutes. Turn off oven and leave cake inside 20 minutes more.

Unmold when cake is cold. Carefully cut in half lengthwise.

Spread top and sides of bottom layer with manjarblanco, cover with whipped cream and sprinkle nuts on top.

Place upper layer and cover with manjarblanco, whipped cream and nuts.
        8 servings
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