Engadine Nut Cake Recipes

ENGADINE NUT CAKE

Steps:

• 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 oven to 180°C Roll out 2/3 the dough to a thickness of 3 mm. Butter a false-bottomed cake pan 20 cm in diameter dust with flour and line with the dough leaving a 3.5cm edge.
• Prick the pastry 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.

ENGADINER NUSSTORTE (NUT CAKE)

Steps:

• Cream butter and sugar.
• Mix flour, rind, salt and egg on high speed until a dough is formed.
• Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
• In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
• Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
• Add the honey, heat until it reaches a rolling boil.
• Add nuts and stir well. Remove from the heat and allow to cool.
• Mix well and allow to cool.
• Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
• Pour in the cooled filling.
• Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
• Paint the top of the cake lightly with whisked egg yolk.
• Cook the cake at about 180 degrees for 50-60 minutes.
• Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.