Engadine Nut Cake Recipe

Name: Engadine Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g butter; 150 g sugar; 300 g flour; 1 egg; 1 teaspoon salt; 200 g sugar; 225 g walnuts, coarsely chopped; 250 ml cream; 2 tablespoons honey; butter; flour; 1 egg yolk

Servings: persons

180 g butter
150 g sugar
300 g flour
1 egg
1 teaspoon salt
200 g sugar
225 g walnuts, coarsely chopped
250 ml cream
2 tablespoons honey
butter
flour
1 egg yolk

1
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.
2
Cool in the refrigerator for 1 - 2 hours.
3
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.
4
Preheat the oven to 180u00b0C 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.
5
Prick the pastry with a fork and pour the nut-mixture into the pan. Spread out evenly.
6
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.
7
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.

1612

kcal

Calories

101

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 180 g butter, 150 g sugar, 300 g flour, 1 egg, and more.

Yes, Engadine Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Engadine Nut Cake

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