Engadiner Nusstorte Nut Cake Recipes

NUSSTORTE (NUT CAKE)

Steps:

• Beat eggs, gradually adding the sugar, and continue beating until light and fluffy. Mix in the nuts and flour only until blended, then fold in the cooled, melted butter.
• Turn into a greased and floured 9-inch springform pan and bake in a 325 degrees F oven for 40 to 60 minutes, or until cake tests done. Cool cake for about 15 minutes, then remove from the pan and cool on a rack.
• While cake is cooling, stir all of the filling ingredients together over medium heat until smooth, and let the mixture come to a boil. Cool.
• When the cake is cold, split it in half and fill with filling mixture. Replace top layer.
• Whip cream until very thick, and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.

ENGADINER NUSSTORTE - SWISS NUT TART

Steps:

• Preheat the oven to 175 °C / 350 °F. Grease a 24cm / 9.4 inch springform pan or line the bottom with parchment paper.
• Add flour, sugar, butter, lemon zest , egg and a pinch of salt into a bowl. Using two knives cut into it till you get a crumbly dough. Once the dough is crumbly, use your hands to knead it into a dough. Form a ball and cover with clingfilm. Place in the fridge to chill for at least 30 minutes.
• In a saucepan, bring sugar, water and honey to a boil while stirring. Boil until the sugar reaches a beautiful light brown color.
• Add the walnuts and give it a quick stir. Stir in the double cream. You'll notice that the walnuts will stick to the sugar and the double cream will look a bit runny. You may think it'll fail now but don't worry. The sugar and cream will start to mix and form a caramel, just give it some time. Bring the mixture to a boil and leave to simmer and turn into a dark golden brown caramel (15-20 minutes). Keep a close eye on the caramel while it's simmering, stir it occasionally. You want to make sure the caramel doesn't burn. When the caramel reaches a nice dark golden brown, thick consistency, take the pan off the heat and set aside to cool.
• Take 2/3 of your dough out of the fridge and put it into a springform, cover the bottom and make the sides 2-3cm / 0.8-1.1 inch high.
• Pour the cooled, thick walnut caramel into the springform and spread evenly over the pastry.
• Take the rest of the dough and roll it out to the size of your springform. Place the rolled out dough onto your filling and flip the sides over the cover and press lightly with a fork to seal the edges. Lightly prick the top of the tart with a fork.
• Lightly whisk the egg and brush the tart with the eggwash. Place the tart in the oven and bake approximately 35-50 minutes, until the tart has a golden color.