The best delicious Engadiner Nusstorte (engadine Nut-cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Engadiner Nusstorte (engadine Nut-cake) recipe today!
Hello my friends, this Engadiner Nusstorte (engadine Nut-cake) recipe will not disappoint, I promise! Made with simple ingredients, our Engadiner Nusstorte (engadine Nut-cake) is amazingly delicious, and addictive, everyone will be asking for more Engadiner Nusstorte (engadine Nut-cake).
What Makes This Engadiner Nusstorte (engadine Nut-cake) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Engadiner Nusstorte (engadine Nut-cake).
Ready to make this Engadiner Nusstorte (engadine Nut-cake) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-PASTRY-
180 g Butter (6.5 oz) 1 x Egg
150 g Granulated sugar (5.5 oz) 1 ds Salt
300 g Sifted flour (10.75 oz)
FILLING
200 g Granulated sugar (7 oz) 2 1/2 dl Whipping cream (1/2 pint)
225 g Walnuts, coarsley chopped 2 tb Honey
– (8 oz)
-BAKING-
Butter, flour 1 x Egg yolk
Pastry
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.
Filling
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.
Yields
6 servings
Leave a Reply