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

This pie tastes better if it is some days old. It can be stored for 2-3 weeks when stored cold.