I googled it, Wäihe, a Quiche by any other name.
Looks absolutely divine.
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You havn’t experienced “up she rises” until you hear it in the German original..:
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It’s that time again. The nuts are shelled, blanched, toasted, ground, and made into Hungarian torte, with apricot filling between the nut sponge layers and hazelnut butter cream frosting. It is a labour of love, and I give half of it away because we can’t eat it all. It does freeze well, but with the holidays coming up, it’s not as if we need more food. Welcome, fall!
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aaaaaw, my mouth is watering!
And did my jeans just get a bit tighter on the hips just looking at it?
Oh, yes…400g hazelnuts, 250g butter, 8 eggs, 2 cups powdered sugar, 200g jam with 15ml Cointreau…oh my. But it’s incredibly good, and I don’t like many sweets.
I’m not a big fan of hazelnuts, but I don’t think I could resist that Hungarian torte. Just a sliver. It looks amazing!
I never liked hazelnuts (and didn’t have them in the house growing up, because sister is very allergic to them). It wasn’t until we moved into This Old House, with its single nut tree, that I grew to love them. I’ve never seen this variety…unlike the hazelnuts in shops or on neighbours’ trees, which are round, each nut our tree produces is strangely elongated.
I noticed that too further up in this thread. Then I remembered when I was a kid ours had that shape too.
Historic house, some very old trees and plants (paradise for a kid, a weeping willow tree so dense that it was a real play-house) - maybe this hazlenut is some historic variety too. I’ve not seen them again since until now on your photos.
and now your tarte sent me off on a nostalgia trip this early in the morning 
It looks fabulous and I love hazelnuts but it would be way too sweet for me. I’m not really a sweet person, I prefer savoury.
I’m the same. But when I do make something sweet I learnt to take maximum a third of the amount of sugar suggested in the recipes.
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I always do that too if making sweet stuff.
Love that hazelnut cake, and the pumpkin tart!
Had a bit of ‘Glück in Unglück’ the other day:
While drying plums from our tree I spaced out and set the timer far too long. Instead of nice semi-dried plums for snacking I ended up with crispy shards. Oh dear.
Not wanting to add to my food waste sins, and for lack of any other ideas, I powdered the crispy plum bits.
And what a delight! Used directly in sweet baked goods, or in savory dishes (very nice in rice), used as a rub or added to marinades and sauces.
Plum powder is really versatile stuff. Wish I had thought to try it years ago…
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YES! I thought the moment I read this 
Ain’t it just great when things go wrong sometimes?
Now I want that too …
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Powdered plums may become the next fairy dust
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good name. You can buy it Fr. 8.91/100g.
edit: I think I’m gonna try a short cut: I buy dried plums (which still have too much residual moisture I’m sure), dry those (much faster ), then zapp them into powder.
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Since the last pictures of a Waihe I got a craving.
So, had some salmon in the freezer bacon in the fridge.
Some pumpkin that wasnt doing much.
Did the filling with W-sauce and sumac.
One lovely salmon Waihe.
i had no idea what sumac is. i don’t think i’ve ever tried it…
Essigbaum, great for these things.
Usually with heavy salads in leau of vinegar.
Mostly used for tanning leather.
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you’ll tummy will be fine then. Soft and flexible.
What can I say, I don’t think I’d mix salmon with bacon (latter overbears the firs imo) but apart from that: That’s the spirit!
Was an egg and some cream-like fluid involved? Or is it rather a pizza?