Engadiner Nusstorte (engadine Nut-cake)

Who are other people? They take on three different shapes: Enemies, neighbors, and family. What is our duty to them? Love. Love may take a different form with each group, but our duty is summed up as love. We love enemies by surprising them with our service toward them. We love neighbors by treating them like our family. And we love the body of Christ – our true brothers and sisters – in such a way that the world and spiritual powers are stunned by our oneness.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Swiss	Cakes, Ethnic, Swiss	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		Whipping cream, 1/2 pint
2	T	Honey
		Butter, flour
		Egg yolk

INSTRUCTIONS

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

A Message from our Provider:

“St Valentine found true love – Jesus”