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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.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

�Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.�

Henry Miller, American writer (1891-1980)

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Important Note: This Engadiner Nusstorte (Engadine Nut-Cake) recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.