 |
Engadiner Nusstorte | (Swiss nut cake) |
| 350g flour | make dough | put 2/3 in a springform pan (bottom and edges) make a flat, round top-plate of the rest |
put away in a cold place | add filling | put dough top-plate on | smear over | perforate with a fork | bake in oven at 200C for 35-40min | |
| 150g soft white sugar (Dutch: basterdsuiker) | |||||||||
| little salt | |||||||||
| 225g cold butter | |||||||||
| vanilla sugar | |||||||||
| 1 lemmon | grape peel (2tsp) | ||||||||
| 1 egg | beat up | ||||||||
| 150g sugar | put on low heat and stir well until slightly coloured | mix until quite thick | |||||||
| 3-4Tbs honey | |||||||||
| 100ml cream | |||||||||
| 200g cracked walnuts (=500g uncracked) | |||||||||
| 1 egg | beat up | ||||||||
Copyright Jorg Entzinger 2005