Engadine Nut Cake Recipes

ENGADINER NUSSTORTE (NUT CAKE)

Engadiner Nusstorte (Nut Cake) image

A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like.

Provided by Chickee

Categories Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

350 g flour
250 g butter
200 g sugar
1 pinch salt
1 lemon, rind of
1 egg
500 g sugar
500 g walnuts
500 g cream
50 g tbsps honey
1 egg yolk

Steps:

Cream butter and sugar.
Mix flour, rind, salt and egg on high speed until a dough is formed.
Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
Add the honey, heat until it reaches a rolling boil.
Add nuts and stir well. Remove from the heat and allow to cool.
Mix well and allow to cool.
Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
Pour in the cooled filling.
Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
Paint the top of the cake lightly with whisked egg yolk.
Cook the cake at about 180 degrees for 50-60 minutes.
Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.

Nutrition Facts : Calories 673.1, Fat 43.4, SaturatedFat 16.2, Cholesterol 93.1, Sodium 115.8, Carbohydrate 68.3, Fiber 2.7, Sugar 47.2, Protein 8.4

ENGADINE NUT CAKE

Engadine Nut Cake image

Make and share this Engadine Nut Cake recipe from Food.com.

Provided by Coasty

Categories Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

180 g butter
150 g sugar
300 g flour
1 egg
1 teaspoon salt
200 g sugar
225 g walnuts, coarsely chopped
250 ml cream
2 tablespoons honey
butter
flour
1 egg yolk

Steps:

Place the flour in a mixing bowl cut the butter into small pieces rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk salt and sugar blend quickly into a smooth dough.
Cool in the refrigerator for 1 - 2 hours.
In a small saucepan caramelize the sugar until a light brown. Stir in all the nuts mix well add cream and honey bring to the boil.
Preheat the oven to 180°C Roll out 2/3 the dough to a thickness of 3 mm. Butter a false-bottomed cake pan 20 cm in diameter dust with flour and line with the dough leaving a 3.5cm edge.
Prick the pastry with a fork and pour the nut-mixture into the pan. Spread out evenly.
Roll out the remaining dough cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk.
Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool.

Nutrition Facts : Calories 774.2, Fat 47.8, SaturatedFat 19.8, Cholesterol 127.5, Sodium 473, Carbohydrate 81.6, Fiber 2.9, Sugar 48.9, Protein 10.1

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