This cake is a classic in Lima. It´s very easy to make at home, but you can also buy it in pastry shops and cafés. Once you have everything ready you can mix the ingredients in just a few minutes. While the cake is in the oven, make the fudge, or buy it already made if you are impatient and can´t wait to have a spoonful.
Sometimes I like to chop the pecans coarsely to give more texture to the cake. Others, I prefer to grate them to get their flavor and some texture, but without large pieces. With practice you will note what a huge difference this step makes in the preparation of this cake.
This time I used the mixer to prepare it, but if you combine the eggs and sugar with a wire whisk, you will have a brownie-like cake, which is actually the texture you should be looking for. If you want it more cakey, choose the mixer method.
Cool the cake on racks, unmold, and frost with slightly warm fudge. Then sprinkle some chopped pecans on top, which should be toasted for added flavor.
To make the fudge, combine the ingredients in a heavy bottom saucepan, and cook over medium-low heat, stirring all the time, until you can see the bottom of the pan. Finish with butter and vanilla, stir, and cool to room temperature.
If you have leftover fudge, transfer to a tightly sealed container and keep refrigerated for up to a week.