DOUGH
125 g grounded pecan nuts (most bakery shops stock pecan nut flour)
345 ml (190 g) flour
pinch of salt
155 g butter
95 ml castor sugar
FILLING
1 tin (825 g) of pears, well drained
1 tin of caramel condensed milk
250 ml cream
5 ml vanilla
2 desert spoons of castor sugar
METHOD
- Mix butter and castor sugar well.
- Sift flour and ground pecan nuts into butter mixture until it forms a dough.
- Cover and place in fridge for 30 minutes.
- Divide dough into three equal portions.
- Draw 3 circles of 22-24 cm in diameter on baking paper or sprayed foil.
- Push a layer of dough into each circle.
- Bake for 10-12 minutes at 180°C until golden brown.
- Handle layers of cake with a flat object to prevent the layers from breaking.
- Allow to cool.
- Spread a layer of condensed milk on each of the layers of cake.
- Cut the well-drained pears into flat wedges.
- Whip cream with vanilla, a pinch of salt and castor sugar until it keeps its form.
- Place one layer of cake on a serving plate, put a layer of pears on the cake and spread a third of the cream over the pears.
- Place second layer of cake on top, repeat pears and cream;
- Do the same with the third layer of cake.
- Decorate to taste.