Hungerian Nut Torte


cake

For the crust:
2/3 cup ground Walnuts
1/3 cup ground Almonds
1/3 cup ground Hazelnuts, toasted and skinned
¼ cup Sugar
6 tablespoons Unsalted Butter, cut into bits

For the filling:
1 ¼ cup Light Brown Sugar
2 large Eggs
1 large Egg Yolk
¾ teaspoon Baking Powder
1 ¾ cup Walnuts, finely chopped
1 cup Coconut, flaked
½ cup Flour
2 teaspoons Liqueur (raspberry, hazelnut, or
almond)

Fresh Raspberries as accompaniment (or
whipped cream-don’t need both)

Combine crust ingredients; press into bottom
and 1″ up sides of buttered and floured 9″
springform pan.

In mixing bowl beat brown sugar, whole eggs,
egg yolk, and baking powder until combined
well. Stir in walnuts, coconut and flour.
Turn filling into crust and bake at 350 for
35-45 minutes, or until golden and set.
Sprinkle liqueur over top. Cool.
Serve with berries on top and side.

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