Name: Engadiner Nusstorte (Engadine Nut-Cake)
Ingredients: 180 g Butter (6.5 oz); 150 g Granulated sugar (5.5 oz); 300 g Sifted flour (10.75 oz); Egg; 1 ds Salt; 200 g Granulated sugar (7 oz); 225 g Walnuts, coarsley chopped (8 oz); 2 1/2 dl Whipping cream (1/2 pint); 2 tb Honey; Butter, flour; Egg yolk

Because of our Lord’s exalted status, the day will come when all of creation, beginning at the return of our Lord and throughout eternity, will bow the knee and confess that Jesus is Lord (see Philippians 2:10-11). Believers will do that willingly and joyfully. All the rest of creation will do it against their will. Bottom line, in the end all will surrender to the lordship of Jesus Christ. The Book of Revelation, chapter 5, verses 13-14 declares, “And every created thing which is in heaven and on the earth and under the earth and on the sea, and all things in them, I heard saying, ‘To Him who sits on the throne, and to the Lamb, be blessing and honor and glory and dominion forever and ever.’”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Swiss	Swiss, Cakes, Ethnic	6	Servings

INGREDIENTS

180	g	Butter (6.5 oz)
150	g	Granulated sugar (5.5 oz)
300	g	Sifted flour (10.75 oz)
		Egg
1	ds	Salt
200	g	Granulated sugar (7 oz)
225	g	Walnuts, coarsley chopped (8 oz)
2 1/2	dl	Whipping cream (1/2 pint)
2	tb	Honey
		Butter, flour
		Egg yolk

INSTRUCTIONS

PASTRY
FILLING
BAKING
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
false-bottomed cake pan (21 cm, 8 1/4 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 nut-mixture into the pan. Spread out evenly. Roll out
the remaining dough, cut into a circle the size of the baking pan and cover
the nut-mixture. Press edges together and baste the top with egg yolk.
Bake for 50-55 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

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