(makes two cakes with a diameter of about 20 cm or one cake with a diameter of about 24 cm).
For the dough, cream butter and sugar. Add eggs and milk.
Mix flour with the grated lemon peel and add to the mixture. Mix the ingredients to form a dough. Put in the refrigerator for 120 minutes.
Roll out the dough to 4 to 5 mm.
For the nut filling, melt the 200 g of sugar until brown and extinguish with the warm cream. Stir well. Add the remaining sugar and glucose and continue cooking for 10 to 15 minutes. The mixture should be thick and soft, but not dripping. Then melt in the 300 g of tree nuts and cool.
Finally, fill the molds, put the pastry lid on top and prick lightly with a fork. Bake for 20 to 25 minutes at 200 to 220 °C.
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