Prep 15 mins
Cook 45 mins
This recipe is from a swiss web site and has been posted here for the ZWT - 7 World Tour - Switzerland. Engadiner Nusstorte is a traditional sweet, caramelised nut (generally walnut) filled pastry from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s.
- 17 ounces sugar
- 9 -10 ounces walnuts, shredded
- 7 ounces cream
- 13 ounces white flour
- 8 ounces butter or 8 ounces margarine
- 1 egg
- 1⁄8 teaspoon salt
- Grease a 12" spring form pan and put aside until needed.
- For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
- Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
- Now add the cream immediately and let it boil down, remove from heat and allow to cool.
- For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
- Cut the dough into three peices, two of the same size and one slightly smaller.
- Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
- Form a roll with the third piece and place it on the sides of the spring form pan .
- Pour the filling evenly on the bottom, and then cover the cake with the top peice.
- Bake in the oven at lower level at 400°F for 40-45 minutes.
- Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.