Summary

Ingredients

For the dough:

• 300 grams flour
• 150 g butter
• 80 g suar
• 1 egg (s)
• Fat for the shape

For the filling:

• 300 g walnuts, rouhly chopped
• 2 tablespoon butter
• 150 grams sugar
• 150 g cream
• 50 g honey
• 1 pinch cinnamon

For painting:

• 1 egg yolk

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Instructions

1. Make a shortcrust pastry from the dough ingredients. Wrap in foil and put in a cool place for about 30 minutes.
2. For the filling, melt the butter with the sugar in a pan and cook to caramel. Then stir the cream, cinnamon and honey into the caramel mixture and bring to the boil again. Stir in the nuts and let the mixture cool down.
3. Line a springform pan with baking paper and grease the edge. Put a small part of the dough aside. Line the mold with the rest of the dough and pull up one edge. Place the nut mixture on top and fold over the edge of the pastry.
4. Roll out the rest of the dough, cut into strips and spread them on the cake in a grid shape. Brush the cake with the beaten egg yolk. Bake in the preheated oven at 180 ° C for about 45 minutes.