Engadiner Nusstorte (Swiss Nut Cake)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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