Engadiner Nusstorte

From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 26 Sep 1993 12:00:00 +0100

      Title: Engadiner Nusstorte (Engadine Nut-Cake)

   Servings:  6
    180 g  Butter (6.5 oz)                     1 x  Egg
    150 g  Granulated sugar (5.5 oz)           1 ds Salt
    300 g  Sifted flour (10.75 oz)       

    200 g  Granulated sugar (7 oz)         2 1/2 dl Whipping cream (1/2 pint)
    225 g  Walnuts, coarsley chopped           2 tb Honey
           - (8 oz)                      

           Butter, flour                       1 x  Egg yolk
  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 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
  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.


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