Engadiner Nusstorte (Nut Cake) Recipe

Name: Engadiner Nusstorte (Nut Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry; 350 g flour; 250 g butter; 200 g sugar; 1 pinch salt; 1 lemon, rind of; 1 egg; Filling; 500 g sugar; 500 g walnuts; 500 g cream; 50 g tbsps honey; 1 egg yolk

Servings: persons

Pastry
350 g flour
250 g butter
200 g sugar
1 pinch salt
1 lemon, rind of
1 egg
Filling
500 g sugar
500 g walnuts
500 g cream
50 g tbsps honey
1 egg yolk

1
Cream butter and sugar.
2
Mix flour, rind, salt and egg on high speed until a dough is formed.
3
Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
4
In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
5
Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
6
Add the honey, heat until it reaches a rolling boil.
7
Add nuts and stir well. Remove from the heat and allow to cool.
8
Mix well and allow to cool.
9
Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
10
Pour in the cooled filling.
11
Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
12
Paint the top of the cake lightly with whisked egg yolk.
13
Cook the cake at about 180 degrees for 50-60 minutes.
14
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.

2809

kcal

Calories

183

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Pastry, 350 g flour, 250 g butter, 200 g sugar, and more.

Yes, Engadiner Nusstorte (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.

That's it — enjoy your meal!

Engadiner Nusstorte (Nut Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions