Step 2

Line the form with the dough and bake for approx. 30 minutes at 180° C top and bottom heat (i. e. cover the dough with baking paper and weight it down with lentils or peas. Then remove everything.). 

Step 3

Boil 50 g butter, light syrup, 25 g sugar and corn flour in a saucepan. Remove from the heat and allow to cool slightly. Add the eggs while stirring, so that a smooth dough is formed.

Step 4

Distribute the pecan nuts and syrup evenly on the baked pastry. 

Bake the cake at 160° C circulating heat for about 25 minutes.