Knead the flour sifted with butter. salt and ice water. Let the wrapped dough rest 2 hours in the refrigerator. Heat oven to 200 degrees.
The dough and cover with her bottom and edges of a detachable mould. Do not puncture the dough. Filling this background with chickpeas, put it in the oven at medium height and take it out half-cooked 10-12 minutes. Remove chickpeas.
Beat the eggs well but no frothy. Little by little, mix the syrup with the egg and beat until everything is well bonded. Add flour and melted butter and a little cooled.
Finally incorporate vanilla, salt and pecans. Spread the filling over the dough bottom and cook the other cake 30-40 minutes.
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