Blattertorte it’s the official name of the cake but for us, here at home, it will always be “Rose’s cake”.
Crunchy, sweet and totally addictive are adjectives that perfectly describe this cake which was a constant presence at the parties of my parents’ friends.
It’s made by Rose, a lovely lady, who without a doubt, is a magnificent cook!! Yesterday I made her a visit and for a few hours, she taught me all the secrets of this cake.
I did not just see, I helped to knead the dough and set up the cake. As the layers of cake were leaving the oven, the kitchen was invaded by a sweet nut scent that anticipated the taste of this delicacy…. Humm delicious!Blattertorte 250g butter
(half butter, half margarine)
150g peeled and chopped nuts
Preheat oven to 200 º C.
Place the butter and margarine, at room temperature in a bowl and stir with a spoon until they are well mixed. Add sugar and stir. Add the flour and stir. Then add the chopped nuts, stirring again. To finish, pick up the dough with your hands and knead some more.
Divide the dough into 6 equal portions and place on the discs, previously buttered. Roll out the dough with the help of your hands, to be quite thin. Bake two discs at a time.
Cooking time will depend on the power of your oven, so you have to watch the oven until the dough is slightly browned (*).
Remove the disks with the mass of the oven and let them cool for a few minutes. Carefully remove the mass of the disks with the help of a knife onto a cold table where they will cool down completely.
Cover each disks of dough with jelly (or jam of your taste) and place on top of each other. Garnish with walnuts wrapped in jelly.
(*) When I made the cake, each disc of dough took about 5 -10 minutes, getting ready.