Engadiner Nusstorte recipe
information
This Swiss cake orginates in the Engadin, a region famous for its pastry chefs
ingredients
Sweet Shortcrust Pastry for a 24 cm (9 1/2 in) spring-form tin
Filling
250 g (9 oz) granulated sugar
225 g (8 oz) walnuts, coarsely chopped
300 ml (1/2 pt) double cream
15 ml (1 tbsp) honey
50 g (2 oz) candied orange and lemon peel, chopped
1 egg white, lightly beaten
Filling
250 g (9 oz) granulated sugar
225 g (8 oz) walnuts, coarsely chopped
300 ml (1/2 pt) double cream
15 ml (1 tbsp) honey
50 g (2 oz) candied orange and lemon peel, chopped
1 egg white, lightly beaten
method
1. Make the pastry and chill it while you prepare the filling.
2. Cook the sugar in a large heavy-based frying pan over low heat, and stir until it turns to a pale golden caramel.
3. Drop in the walnuts, stir and coat them well with the syrup for 2 - 3 minutes.
4. Pour on the cream. Combine well and mix in the honey and candied fruits. Set aside to cool.
5. Roll out two-thirds of the pastry and line the base and 5 cm (2 in) up the sides of the greased cake tin. Brush with the egg white. Spread the cooled filling evenly over the base and lift up and fold the surplus edge of pastry over the top of the filling all round the edges. Brush with water.
6. Roll out the rest of the pastry to cover the walnut filling and lay it on top of the filling, making sure that the sides stick well. Prick the pastry lid all over with a fork, which is traditional.
7. Bake at 180°C (350°F) Gas 4 for 1 hour, until just coloured; if necessary, cover with foil towards the end of the cooking time.
8. Allow to mature for 3 - 4 days before cutting. Keeps well for at least 1 month.
2. Cook the sugar in a large heavy-based frying pan over low heat, and stir until it turns to a pale golden caramel.
3. Drop in the walnuts, stir and coat them well with the syrup for 2 - 3 minutes.
4. Pour on the cream. Combine well and mix in the honey and candied fruits. Set aside to cool.
5. Roll out two-thirds of the pastry and line the base and 5 cm (2 in) up the sides of the greased cake tin. Brush with the egg white. Spread the cooled filling evenly over the base and lift up and fold the surplus edge of pastry over the top of the filling all round the edges. Brush with water.
6. Roll out the rest of the pastry to cover the walnut filling and lay it on top of the filling, making sure that the sides stick well. Prick the pastry lid all over with a fork, which is traditional.
7. Bake at 180°C (350°F) Gas 4 for 1 hour, until just coloured; if necessary, cover with foil towards the end of the cooking time.
8. Allow to mature for 3 - 4 days before cutting. Keeps well for at least 1 month.
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