Nut Torte

For the dough, have the butter at room temperature. Put all the remaining ingredients into a bowl and work with the fingers until all the particles combine and form a dough. Chill the dough for 20 minutes. Press one third of the dough into the bottom of a 30cm/11in spring-form pan. Divide the remaining dough into three parts. Press one part up onto the sides, making them 1in high.

To make the filling, cook the sugar over low heat in a large skillet until it liquefies and becomes golden brown. Gradually stir in the hot cream. Stir over low heat until the sugar blends with the cream. Scrape the bottom of the skillet to loosen all the sugar syrup. Stir in the honey and Kirsch. Fold in the nuts. Cool slightly.

Spread the filling in the pastry-lined pan. Roll the second part of the dough with the fingers into strips and place the strips about 1in apart over the top of the nut filling, forming a lattice. Roll the remaining dough and use it to form an edge around the outside of the torte. Brush the lattice and edge with egg beaten with cream. Bake in a preheated moderate oven at 180°C, gas mark 4, 350°F for 45 minutes or until richly browned.

Bake the torte on the bottom shelf of the oven.