Engadiner Nusstorte (Nut Cake)
"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."
photo by Chickee
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
16
ingredients
directions
- 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.
Questions & Replies
-
is that 180 Celsius or fahrenheit?
Reviews
-
My daughter and I made this for a school project on Switzerland. It was beautiful with the cross on the top just like the photo and the smell was heavenly. I couldn't wait to try some when she brought it home, but there was none left! She said everyone in her class including the teacher loved it. Thanks for a great recipe!
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
