Engadiner Nusstorte (engadine Nutcake)
Butter (6.5 oz)
Granulated sugar (5.5 oz)
Sifted flour (10.75 oz)
Granulated sugar (7 oz)
Walnuts, coarsley chopped
- (8 oz)
Whipping cream (1/2 pint)
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 oben to 180 oC (356 oF).
Roll out 2/3 the dough to a thickness of 3 mm (1/8 in). Butter a
false-bottomed cake pan (21 cm, 8 1/4 in) in diameter, dust with
flour and line with the dough leaving a 3.5 cm ( 1 3/8 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.