Nusstorte (Nut Cake)

Very nutty, very dense, but moist – with just a hint of rum flavoring. A fancy dessert that is not at all difficult to make. Because of the whipped cream frosting, this cake will not keep well – so serve it to a large group, or a small gathering of big-eaters.


6 eggs
1 cup sugar
1-1/2 cups finely ground walnuts
3/4 cup flour
1/4 cup butter, melted


Beat eggs, gradually adding the sugar, and continue beating until light and fluffy. Mix in the nuts and flour only until blended, then fold in the cooled, melted butter. Turn into a greased and floured 9-inch springform pan and bake in a 325 degrees F oven for 40 to 60 minutes, or until cake tests done. Cool cake for about 15 minutes, then remove from the pan and cool on a rack. When the cake is cold, split it in half and fill.



1-1/2 cups ground walnuts
1/2 cup sugar
1/3 cup milk
2 tablespoons rum


Filling: Stir all of the ingredients together over medium heat until smooth, and let the mixture come to a boil. Cool, then spread on the bottom cake layer. Replace top layer.



1 pint heavy cream
2 tablespoons confectionersa€ (TM) sugar
1 tablespoon rum


Frosting: Whip cream until very thick, and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.

Cooking & Recipes


Serves 12.

Preparation Method

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