Engadiner Nusstorte (Engadine Nut-Cake) Recipe
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Engadiner Nusstorte (Engadine Nut-Cake) Recipe
Engadiner Nusstorte (Engadine Nut-Cake) Ingredients:
PASTRY
180 g Butter (6.5 oz)
150 g Granulated sugar (5.5 oz)
300 g Sifted flour (10.75 oz)
1 each Egg
1 d Salt
FILLING
200 g Granulated sugar (7 oz)
225 g Walnuts, coarsley chopped
- (8 oz)
2 1/2 deciliter Whipping cream (1/2 pint)
2 tbsp Honey
BAKING
Butter, flour
1 each Egg yolk
Engadiner Nusstorte (Engadine Nut-Cake) Preparation:
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.
| I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. | | Isadora Duncan, America dancer (1878-1927) |
| "When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" | | Alice B. Toklas |
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