Nusstorte (Nut Cake)


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.




Serves 12.

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