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    You are in: Home / Recipes / Nusstorte (Nut Cake) Recipe
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    Nusstorte (Nut Cake)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Member #610488's Note:

    This recipe is a more simplified version of the swiss nut cakes (Engadiner Nusstorte). Because of the whipped cream frosting, this cake will not keep for very long.

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    1. 1
      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.
    2. 2
      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.
    3. 3
      While cake is cooling, stir all of the filling ingredients together over medium heat until smooth, and let the mixture come to a boil. Cool.
    4. 4
      When the cake is cold, split it in half and fill with filling mixture. Replace top layer.
    5. 5
      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.

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    Nutritional Facts for Nusstorte (Nut Cake)

    Serving Size: 1 (138 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 510.2
    Calories from Fat 335
    Total Fat 37.2 g
    Saturated Fat 14.0 g
    Cholesterol 158.4 mg
    Sodium 88.6 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 1.8 g
    Sugars 27.0 g
    Protein 8.7 g

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