Nusstorte (Nut Cake) Recipe

Name: Nusstorte (Nut Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 6 eggs, room temperature; 1 cup sugar; 1 1/2 cups finely ground walnuts; 3/4 cup flour; 1/4 cup butter, melted; Filling; 1 1/2 cups ground walnuts; 1/2 cup sugar; 1/3 cup milk; 2 tablespoons rum; Frosting; 1 pint heavy cream; 2 tablespoons powdered sugar; 1 tablespoon rum

Servings: persons

Cake
6 eggs, room temperature
1 cup sugar
1 1/2 cups finely ground walnuts
3/4 cup flour
1/4 cup butter, melted
Filling
1 1/2 cups ground walnuts
1/2 cup sugar
1/3 cup milk
2 tablespoons rum
Frosting
1 pint heavy cream
2 tablespoons powdered sugar
1 tablespoon rum

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
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
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
When the cake is cold, split it in half and fill with filling mixture. Replace top layer.
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.

1390

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 6 eggs, room temperature, 1 cup sugar, 1 1/2 cups finely ground walnuts, and more.

Yes, Nusstorte (Nut Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nusstorte (Nut Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions