Swiss Nut Torte - cooking recipe

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
1 Tbsp. milk

Preparation

Beat butter until fluffy.
Mix\tflour, 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.\tPat
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\tand chill the crust and rectangular dough for 30 minutes.