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Nutterbrede, Nustorte or Nutcake (P, KLP)
Source: "Fabulous Feasts: Medieval Cookery and Ceremony," by Madeleine Pelner Cosman (1976)
Yield: 1 8" torte

8 egg yolks and 8 egg whites, separated
3 cups sugar
2 cups walnuts, coarsely ground
1/4 teaspoon cloves, ground
1/2 teaspoon cinnamon, ground
3 drops lemon juice
4 tablespoons heavy, sweet, red wine
1 cup raspberry preserves
Butter or margarine for greasing 2 torte pans

1/2 fresh lemon
2 cups confectioners' sugar
1/4 teaspoon salt
2 to 4 tablespoons warm water

Preheat oven to 425°F, then reduce to 350°F.

Beat egg yolks until lemon-colored. Mix yolks with sugar.

Beat egg whites until stiff. Fold in sugared yolks.

Add cloves and cinnamon to nuts.

Combine lemon juice with wine. Evenly sprinkle wine over nuts. Allow to settle for 3 minutes. Fold egg mixture into wined nuts.

Pour into two well-greased torte pans, approximately 8" in diameter and 1-1/2" deep. Bake at 350°F for 3/4 of an hour. Remove from pans to rack and cool.

Spread raspberry preserves on top of one torte and place the other on top to form the second layer.

Prepare the simple lemon glaze by grating finely the lemon peel; squeeze lemon juice into water and stir with salt into sugar, making a thin white fluid.

Pour over cake, allowing to run down over sides. Serve cool.

Poster's Notes:
This flourless "nustort" appears in various medieval cookeries, German and English. This congenial modernization comes from the family archives of Mrs. Emile Flesch, whose Hungarian-Jewish heritage includes this "Kosher for Pesach" cake.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A