'2/3 cup of dried damsco'
'1/2 cup of butter'
'4 tablespoons of sugar'
'1 1/3 cups of wheat flour'
'1 cup of sugar'
'2 well-beaten eggs'
'1/2 teaspoon of yeast'
'1/2 cup of chopped pecans or hazelnuts'
'2/3 cup of dried damsco'
'1/2 cup of butter'
'4 tablespoons of sugar'
'1 1/3 cups of wheat flour'
'1 cup of sugar'
'2 well-beaten eggs'
'1/2 teaspoon of yeast'
'1/2 cup of chopped pecans or hazelnuts'
Rinse the damsco
Place it in a pot and cover with water
Let it boil and cook for 10 minutes
Drain, let cool, and chop
Mix with the fingertips butter, sugar, and 1 cup of wheat flour to obtain a crumbly mixture
Press well into the bottom of a square mold of 20 cm and bake in a preheated oven (180°C) for 20 minutes until the dough is almost cooked
Beat the eggs and add the remaining sugar gradually, beating always until creamy
Mix the remaining flour and yeast, then add the egg cream
Mix well and add half of the nuts and all the damsco
Spread on the pre-baked mass
Dust with the remaining nuts
Bake in the oven for 20 minutes until the topping is golden brown
Cut while still warm
Serves 16 pieces.
