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Engadiner Nusstorte (Swiss Engadine Nut-Cake)

Engadiner Nusstorte (Swiss Engadine Nut-Cake) is built on Butter, Granulated Sugar, Flour, Egg, and Salt. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 180 g
• 150 g
• 300 g
• 1
• Dash Salt
• 200 g
• 2 1/2
• 225 g
• 2 tbsp
• Butter
• Flour
• 1

Method (preview)

1. 1

   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.

2. 2

   Add egg and egg yolk, salt and sugar, blend quickly into a smooth dough. Cool in the refrigerator for 1 - 2 hours.

3. 3

   In a small saucepan caramelize the sugar until a light brown.

4. 4

   Stir in all the nuts, mix well, add cream and honey, bring to the boil.

5. 5

   Preheat the oven to 180C (350F).

6. 6

   Roll out 2/3 the dough to a thickness of 3 mm (1/8 in).

7. 7

   Prick the dough with a fork and pour the nut-mixture into the pan.

8. 8

   Spread out evenly.

9. 9

   Roll out the remaining dough, cut into a circle the size of the baking pan and cover the nut-mixture.

10. 10

    Press edges together and baste the top with egg yolk.

11. 11

    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.