Nusstorte (Nut cake):

There are different recipes for "Nusstorte" (nut cake), the most famous is probably the one from the Engadina (a well known valley in the canton Graubünden).

Ingredients

for a form with 28-30 cm (11-12 inches) diameter:

485 g (17 ounces) sugar

250-300 g (9-10 ounces) shredded walnuts

2 dl (6.8 fl. ounces) cream

375 g (13 ounces) white flour

220 g (8 ounces) margarine

1 egg

1 pinch of salt

method

Filling:

Put 335 g (12 ounces) sugar in a frying-pan, fry slowly until the sugar starts to foam. Do not stir, because the sugar will get lumpy.

Add the walnuts, mix well and remove from the heat before the sugar gets too brown.

Add the cream immediately and let it boil down.

Let cool down the filling.

Dough:

Mix flour, margarine, the rest of the sugar (150 g is equal to 5 ounces), the egg and the salt and make a dough.

Cut the dough into three pieces, two of the same size and one slightly smaller.

Roll the two pieces of the same size to make up a bottom and a top of the cake to fit a spring form cake tin with 28-30 cm (11-12 inches) diameter. for example:-

Form a roll with the third piece and work around the side of the baking tin to form the sides

Pour the filling evenly on the bottom.

Cover the cake with the top.

Bake in the oven at a lower level at about 200°C(400°F) for 40 to 45 minutes.

Open the springform baking tin immediately after removing from the oven to prevent the cake from sticking to the baking tin.