Engadine Walnut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 170 g butter
- 100 g suar
- 3 egg yolks
- 300 grams flour
- 70 g walnuts, finely round
- 1 pinch (s) salt
- 1 teaspoon lemon peel, abrasion an untreated.
For the filling:
- 200 g suar
- 120 g cream
- 200 g marzipan
- 80 g milk
- 200 g walnuts, rouhly chopped
- 1 egg yolk, for brushing
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry with the ingredients. Press half into a mold and work out a 2 cm high edge.
- Caramelize the sugar for the filling and deglaze with the cream. Simmer until the caramel has dissolved. Mix the marzipan, which has been softened with the milk, into the caramel. Add the roughly chopped walnuts.
- Apply the cooled nut mixture to the shortcrust pastry. Roll out the remaining shortcrust pastry and cover the cake with it.
- Coat the cover thinly with an egg yolk diluted with a little water. Draw in patterns with a fork. Pierce (dab) the lid with a fork so that the air can escape while baking.
- Bake in the fan for about 170 ° C for 30 minutes.
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