ENGADINE NUT CAKE
Make and share this Engadine Nut Cake recipe from Food.com.
Provided by Coasty
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 774.2, Fat 47.8, SaturatedFat 19.8, Cholesterol 127.5, Sodium 473, Carbohydrate 81.6, Fiber 2.9, Sugar 48.9, Protein 10.1
ENGADINER NUSSTORTE (NUT CAKE)
A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like.
Provided by Chickee
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 673.1, Fat 43.4, SaturatedFat 16.2, Cholesterol 93.1, Sodium 115.8, Carbohydrate 68.3, Fiber 2.7, Sugar 47.2, Protein 8.4
ENGADINER NUSSTORTE (SWISS NUT CAKE)
This recipe is from a swiss web site and has been posted here for the ZWT - 7 World Tour - Switzerland. Engadiner Nusstorte is a traditional sweet, caramelised nut (generally walnut) filled pastry from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 12" spring form pan and put aside until needed.
- For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
- Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
- Now add the cream immediately and let it boil down, remove from heat and allow to cool.
- For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
- Cut the dough into three peices, two of the same size and one slightly smaller.
- Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
- Form a roll with the third piece and place it on the sides of the spring form pan .
- Pour the filling evenly on the bottom, and then cover the cake with the top peice.
- Bake in the oven at lower level at 400°F for 40-45 minutes.
- Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.
Nutrition Facts : Calories 723.8, Fat 42.1, SaturatedFat 17.3, Cholesterol 89.6, Sodium 206.7, Carbohydrate 82.1, Fiber 2.8, Sugar 48.9, Protein 9.2
More about "engadine nut cake recipes"
ENGADINER NUSSTORTE RECIPE - SWISS NUT TART | CAKIES
From cakieshq.com
4/5 (36)Category Cakes & PiesCuisine SwissCalories 1639 per serving
ENGADINE WALNUT BARS | CANADIAN LIVING
From canadianliving.com
ENGADINER NUSSTORTE (ENGADINE NUT-CAKE) - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 1016 per serving
ENGADINE NUT TART - RECIPES | FOOBY.CH
From fooby.ch
ENGADINE NUT TART (ENGADINER NUSSTORTE) RECIPE : SBS FOOD
From sbs.com.au
ENGADINE WALNUT CAKE | SWEET & SPICY
From sweetandspicy.de
ENGADINER NUSSTORTE (SWISS ENGADINE NUT CAKE) - RECIPELION
From recipelion.com
ENGADINE NUT CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ENGADINER NUSSTORTE (ENGADINE NUT-CAKE) RECIPE - BAKER RECIPES
From bakerrecipes.com
ENGADINER NUSSTORTE (ENGADINE NUT-CAKE) RECIPE - BAKER RECIPES
From bakerrecipes.com
ENGADINER NUSSTORTE (ENGADINE NUT-CAKE) RECIPE
From recipes.com.co
THE DAILY MEAL
ENGADINE NUT CAKE: SIMPLE RECIPE FOR THE CAKE FROM SWITZERLAND
From feriantano.com
ENGADINER NUT CAKE - BOSSKITCHEN
From bosskitchen.com
ENGADINER NUSSTORTE (ENGADINE NUT-CAKE) - BAKING RECIPES ONLINE
From bakingrecipesonline.com
SWISS ENGADINE NUT CAKE FOOD HAPPENS - MEDIA CONTENT …
From eleadilorenzofood.com
ASTRAY RECIPES: ENGADINER NUSSTORTE (ENGADINE NUT-CAKE)
From astray.com
ENGADINE WALNUT CAKE - BOSSKITCHEN
From bosskitchen.com
You'll also love