Engadiner Nusstorte Nut Cake
Discover the rich, nutty indulgence of Engadiner Nusstorte, a traditional Swiss nut cake that will transport your taste buds straight to the Swiss Alps. This decadent confection features a buttery shortcrust pastry filled with a luscious caramel walnut filling, made from golden melted sugar, honey, and heavy cream. Perfectly balanced between sweet and nutty flavors, this cake boasts a crisp pastry shell that encases the gooey, caramelized walnut center, making every bite a delight. Ideal for special occasions or as a luxurious teatime treat, this authentic Engadiner Nusstorte is easier to make than it looks, with just 45 minutes of prep time. Serve it on its own or with a dollop of whipped cream for a true Alpine experience!
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Recipe Information
Ingredients
- 350 g All-purpose flour
- 200 g Unsalted butter
- 100 g Granulated sugar
- 1 Egg
- 2 tbsp Cold water
- 300 g Chopped walnuts
- 150 ml Heavy cream
- 200 g Granulated sugar (for filling)
- 2 tbsp Honey
- 0.25 tsp Salt
Instructions
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the unsalted butter in small cubes and rub it into the flour until the mixture resembles coarse crumbs.
Add the egg and cold water, and knead gently just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Grease and line a 9-inch (23cm) round springform pan with parchment paper.
In a saucepan, heat 200g of granulated sugar over medium heat until it melts and turns a light golden caramel color. Swirl the pan occasionally to ensure even melting.
Carefully add the heavy cream, honey, and salt to the caramel while stirring. Be cautious as the mixture will bubble vigorously. Stir until smooth.
Add the chopped walnuts to the caramel mixture and stir to coat them evenly. Remove from heat and allow the mixture to cool slightly.
Divide the chilled dough into two portions, one slightly larger than the other. Roll out the larger portion into a circle to fit the bottom and sides of the prepared springform pan.
Press the dough into the pan evenly, ensuring that it covers the bottom and sides. Trim any excess dough.
Pour the caramel walnut filling into the prepared crust and spread it out evenly.
Roll out the second portion of dough to form a lid for the cake. Place it over the filling and press the edges gently to seal. Trim any excess dough.
Using a fork, poke a few small holes in the top crust to allow steam to escape while baking.
Bake the Engadiner Nusstorte in the preheated oven for 35-40 minutes or until the top is golden brown.
Allow the cake to cool completely before removing it from the pan. Serve on its own or with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
6602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.8 g | 554% | |
| Saturated Fat | 150.4 g | 752% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 642.2 g | 234% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 345.3 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 319 mg | 25% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
