Ingredients
2/3 c. butter
2 2/3 c. flour
1 1/2 c. sugar
1 egg
2 tsp. rum
1 tsp. lemon peel
1 c. whipping cream, room temperature
3 Tbsp. honey
2 Tbsp. Kirsch
2 3/4 c. walnuts, chopped
1 egg yolk, beaten
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Beat butter until fluffy. Mix flour, 1/2 cup of sugar and salt. Add to butter. Beat until crumbly. Combine egg, rum and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds. Pat 1/3 into a 10-inch spring-form pan, 1/3 on sides, 1-inch high. On wax paper, roll last third into a rectangle, 1/4-inch thick. Cover and chill the crust and rectangular dough for 30 minutes.
RecipeNLG
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Swiss precision pressure cooker — quiet, indicator valve, premium build
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