Engadiner Nut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g butter
- 150 grams sugar
- 1 pinch (s) salt
- 1 egg (s)
- 300 grams flour
- 20 g butter
- 300 g suar
- 250 g walnuts, rouhly chopped
- 125 ml cream
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Mix the softened butter with the sugar, salt and egg. Knead in the flour and let the dough rest for 2 hours in the refrigerator, wrapped in foil.
- Roll out two thirds of the dough thinly and place in a greased springform pan (24cm). Form an edge. Preheat the oven to 160 ° convection.
- Melt the butter in a saucepan, add the sugar and caramelize while stirring until light brown. Add the walnuts and cream and bring to the boil (until the sugar has completely dissolved). Let cool and spread on the cake base.
- Roll out a sheet of pastry from the remaining dough and place on top of the cake. Press the edge and brush the cake with the egg yolk. Prick several times with a fork.
- Bake the cake for 30-40 minutes.
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