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LOCATION: Recipes >> Cake Recipes >> Engadiner Nusstorte (Engadine Nut-Cake)

Print this Recipe    Engadiner Nusstorte (Engadine Nut-Cake)

Servings: 6

180 g butter (6.5 oz)
150 g granulated sugar (5.5 oz)
300 g sifted flour (10.75 oz)
1 egg
dash salt

200 g granulated sugar (7 oz)
2 1/2 dl whipping cream (1/2 pint)
225 g walnuts, coarsley chopped (8 oz)
2 tb honey

1 egg yolk

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 180C (350F).

Roll out 2/3 the dough to a thickness of 3 mm (1/8 in). Butter a
false-bottomed cake pan (21 cm, 8 in) in diameter, dust with flour
and line with the dough leaving a 3.5 cm (1 1/2 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.


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