Nut Torte Recipe
Ingredients
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 1⁄3 Cup (5.33 tbs) | |
| Egg yolk | 1 , beaten | |
| Vanilla | 1⁄2 Teaspoon | |
| Pecans/Walnuts / almonds | 4 Cup (64 tbs) | |
| Eggs | 3 , beaten | |
| All purpose flour | 1⁄3 Cup (5.33 tbs) | |
| Butter/Margarine | 1⁄3 Cup (5.33 tbs), melted | |
| Rum | 2 Tablespoon | |
| Chopped pecans/Chopped walnuts / almonds | 1⁄4 Cup (4 tbs) | |
| Sieved apricot preserves | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 6743 Calories from Fat 4562
% Daily Value*
Total Fat 538 g827%
Saturated Fat 117.4 g586.9%
Trans Fat 0 g
Cholesterol 1142.1 mg380.7%
Sodium 238.8 mg9.9%
Total Carbohydrates 436 g145.5%
Dietary Fiber 58.8 g235.4%
Sugars 187.4 g
Protein 96 g193%
Vitamin A 112.8% Vitamin C 73.5%
Calcium 55.4% Iron 154.1%
*Based on a 2000 Calorie diet
Directions
Cut in 1/3 cup butter or margarine till crumbly.
Combine egg yolk, 1 tablespoon water, and vanilla.
Add to crumb mixture; mix well.
Pat onto bottom and 1 inch up sides of 9-inch springform pan.
Bake in 325° oven for 20 minutes.
Cool slightly.
In blender container or food processor bowl process 4 cups nuts, 1 cup at a time, till ground.
Combine ground nuts, beaten eggs, 1/2 cup sugar, 1/3 cup flour, the 1/3 cup melted butter or margarine, and rum.
Spread evenly in crust.
Sprinkle with chopped nuts.
Bake in 350° oven for 40 minutes.
Spoon preserves over top to glaze.
Cool 30 minutes.
Loosen sides of cake from pan with spatula, then remove sides of pan.
Cool completely.
Chef
