Ingredients
- COOKIE
- 3/4 cup oil(freeze it for best results)
- 1 1/4 cup sugar
- 2 eggs
- 1 cup ground almonds
- 1 cup potato starch
- pinch salt
- 3/4 cup chopped pecans
- 3/4 cup chocolate chips
- CREAM
- 2 egg yolks
- 1 cup oil
- 1 Tbs lemon juice
- 2 1/2 cups confectioners' sugar
- NUT CRUNCH
- 1/2 cup slivered almonds
- 1/4 cup sugar
Preparation
Step 1
Preheat oven to 350. Beat together the oil and sugar in the bowl of your mixer. Add the eggs,Gently mix in the ground almonds,potato starch,and salt with a spoon. Add the chopped pecans and chocolate chips and mix well.
Divide the batter evenly among 4 baking pan 9" lined with parch paper. Bake for 22 min.(a little less) Cool and set aside.
To make the cream,beat the egg yolks in a food processor fitted with the S blade. Slowly add the oil in a steady stream, It will become the texture of mayonnaise. Add the lemon juice and confec sugar and mix well. Refrigerate until ready to use. To make the nut crunch,place almonds and sugar together in a frying pan without any oil. Allow the sugar to caramelize,stirring constantly for about 5 min. Spread out on baking paper to cool,then chop in the food processor until you have small chunks.
to assemble the cake,arrange one cookie layer on a platter,. Spread a layer of cream on top,followed by a sprinkle of nut crunch. Repeat layering twice and end with the cookie.