Recipe - Engadiner Nusstorte (Engadine Nut-Cake)

PASTRY
180 g Butter (6.5 oz)
150 g Granulated sugar (5.5 oz)
300 g Sifted flour (10.75 oz)
Egg
1 ds Salt

FILLING
200 g Granulated sugar (7 oz)
225 g Walnuts, coarsley chopped
(8 oz)
2 One half dl Whipping cream (One half pint)
2 tablespoon Honey

BAKING
Butter, flour
Egg yolk

Pastry

Place the flour in a mixing bowl, cut the butter into small pieces, rub the
flour and butter rapidly between the tips of your fingers. Add egg and egg
yolk, salt and sugar, blend quickly into a smooth dough. Cool in the
refrigerator for 1 2 hours.

Filling

In a small saucepan caramelize the sugar until a light brown. Stir in all
the nuts, mix well, add cream and honey, bring to the boil.

Preheat the oben to 180 oC (356 oF).

Roll out 2/3 the dough to a thickness of 3 mm (1/8 in). Butter a
falsebottomed cake pan (21 cm, 8 One fourth in) in diameter, dust with flour and
line with the dough leaving a 3.5 cm ( 1 3/8 in) edge. Prick the dough with
a fork and pour the nutmixture into the pan. Spread out evenly. Roll out
the remaining dough, cut into a circle the size of the baking pan and cover
the nutmixture. Press edges together and baste the top with egg yolk.

Bake for 5055 minutes. Take the cake out of the pan when it is lukewarm
and leave it on a cake rack to cool.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini