Swiss Nut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 100 g suar
- 1 pinch (s) salt
- 150 g butter
- 1 egg (s)
For the filling:
- 150 g walnuts
- 50 g hazelnuts
- 50 g almond (s)
- 150 grams sugar
- 125 ml cream
- 2 tablespoon honey
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Heap the flour, sugar, salt and chopped butter on the work surface. Put the egg in the middle. First chop everything through with a large knife, then knead into a firm shortcrust pastry with your hands. Wrap in foil and chill for an hour.
- Roughly chop the nuts and almonds. Heat the sugar in a saucepan until it is golden yellow. Add the nuts and almonds and deglaze with the cream. Finally stir in the honey. Bring to the boil once, then set aside to cool.
- Roll out half of the dough around 3 to 4 millimeters thick. Line the greased springform pan (20 cm diameter) with it, forming a 5 cm high rim. Pour the filling onto the dough base. Roll out the rest of the dough, place it on top of the filling and press firmly around the edges. Prick the lid several times with a fork. Cut strips from the leftover dough and use them to decorate the cake. Brush the surface with whisked egg yolk.
- Bake the nut cake in a preheated oven at 200 ° for about 40 minutes.
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