Pecanpie with syrup filling

Name: pecanpie with syrup filling
Total time: 20 min
Yield: 8
Ingredients: 250 gram flour for the dough; 1 tablespoon flour for the dough; 125 gram butter for the dough; 2 tablespoon powdered sugar for the dough; 2 egg for the dough; 125 gram dark brown caster sugar for the filling; 125 gram soft butter for the filling; 1 lemon for the filling; 4 egg for the filling; 180 gram syrup for the filling; 250 gram pecans for the filling; 20 pecans for the filling; powdered sugar for the filling

Ingredients

Directions

Preheat the oven to 180ºC and grease the cake tin.
Roll the dough on a little flour into a piece of 1/2 cm thick.
Carefully place the dough on the mold and push in it.
Cut the edges neatly and prick holes in the bottom with a fork.
Place a piece of parchment and baking tray filling and bake the dough bottom in the middle of the oven for about 10 minutes.
Remove the parchment paper with baking tin, brush the dough base with the rest of the egg and bake for another 5 minutes.
Remove from the oven and allow the bottom to cool slightly.
In a food processor, beat the caster sugar with the butter and a pinch of salt until creamy.
Add lemon zest and juice and beat the eggs one by one to a smooth mixture.
Then add the syrup and continue to beat well.
Divide the pecans over the cake base and pour in the syrup mixture.
Shake a little with the shape to distribute everything well and bake the cake for 20-25 minutes in the middle of the oven.
Allow to cool to lukewarm.
If necessary, garnish with extra pecans and dust with icing sugar.