(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 °C = 350 °F; 200 °C = 400 °F; 230 °C = 450 °F; 250 °C = 475 °F; 2.5 cm = 1 inch)

The famous "Tuorta de Nusch Engiadinaisa" has greatly contributed to the reputation built up by several generations of pastry cooks from Grisons who have passed down their jealously guarded secrets from father to son.

Rub in the flour, sugar and butter by hand . Add the eggs, egg yolk, salt and grated lemon zest. Thoroughly mix to a paste.

Using 2/3 of the pastry, line 2 flan rings (20 cm diameter) and prick the bases with a fork.

Filling

Melt the sugar (without water) to a light caramel.

Add the cream at once and return to the boil.

Mix in the honey and add the nuts.

Spread the mixture on an oiled marble slab and leave until just warm (Important: fill the flan rings whilst still warm).

Fill with the nut filling to 3/4 of the height of the rings and cover with the rest of the pastry. Brush with the egg yolk and mark with a fork.

Bake for 25 minutes at 200 °C.

Note : This cake should be kept for 24 hours before serving.