Pear and pecan nut cake

125 g grounded pecan nuts (most bakery shops stock pecan nut flour) 
345 ml (190 g) flour 
pinch of salt 
155 g butter 
95 ml castor sugar 

1 tin (825 g) of pears, well drained 
1 tin of caramel condensed milk 
250 ml cream 
5 ml vanilla 
2 desert spoons of castor sugar 

  1. Mix butter and castor sugar well. 
  2. Sift flour and ground pecan nuts into butter mixture until it forms a dough. 
  3. Cover and place in fridge for 30 minutes. 
  4. Divide dough into three equal portions. 
  5. Draw 3 circles of 22-24 cm in diameter on baking paper or sprayed foil. 
  6. Push a layer of dough into each circle. 
  7. Bake for 10-12 minutes at 180°C until golden brown. 
  8. Handle layers of cake with a flat object to prevent the layers from breaking. 
  9. Allow to cool. 
  10. Spread a layer of condensed milk on each of the layers of cake. 
  11. Cut the well-drained pears into flat wedges. 
  12. Whip cream with vanilla, a pinch of salt and castor sugar until it keeps its form. 
  13. Place one layer of cake on a serving plate, put a layer of pears on the cake and spread a third of the cream over the pears. 
  14. Place second layer of cake on top, repeat pears and cream; 
  15. Do the same with the third layer of cake. 
  16. Decorate to taste.