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Nusstorte (Nut cake)

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

Preparation:

Filling:

1. 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.
2. Add the walnuts, mix well and remove from the heat before the sugar gets too brown.
3. Add the cream immediately and let it boil down.
4. Let cool down the filling.

Dough:

1. Mix flour, margarine, the rest of the sugar (150 g equals to 5 ounces), the egg and the salt and make a dough.
2. Cut the dough into three pieces, two of the same size and one slightly smaller.
3. Roll the two pieces of the same size to make up a bottom and a top of the cake in a form with 28-30 cm (11-12 inches) diameter.
4. Form a roll with the third piece and place it on the bottom along the form, see figure below.
5. Pour the filling evenly on the bottom.
6. Cover the cake with the top.
7. Bake in the oven at a lower level at about 200°C (400°F) for 40-45 minutes.
8. Open the form immediately after removing from the oven to prevent the cake from sticking to the form.

Put bottom into the form Use the ring of dough to form the back of the cake Pour the filling on the bottom so that it is level to the top of the back Cover the cake with the top

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