Engadiner Nusstorte

chnet.ch (Rene Gagnaux)

26 Sep

Title: Engadiner Nusstorte (Engadine Nut-Cake)

Servings: 6

MMMMM--PASTRY--

180 g Butter (6 1/2 oz)

1 x Egg

150 g Granulated sugar (5 1/2 oz)

1 ds Salt

300 g Sifted flour (10 3/4 oz) MMMMM--FILLING--

200 g Granulated sugar (7 oz) 2 1/2 dl Whipping cream (1/2 pint)

225 g Walnuts, coarsley chopped

2 tb Honey

8 oz

Butter, flour 1 x Egg yolk

Pastry

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.

Filling

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 oben to 180 oC (356 oF).

2/3 the dough to a thickness of

3 mm (1/8 in). Butter a

21 cm, 8 1/4 in

line with the dough leaving a 3 1/2 cm ( 1 3/8 in) edge. Prick the dough

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.