The walnut cake or Engadiner Nusstorte is a typical Swiss cake with a unique taste. The filling of walnuts and caramel enclosed in a crumbly shortcrust pastry makes it truly special! This cake is found only in the canton of Grisons, in the heart of Switzerland, and it is a recipe that has been passed down from generation to generation.
A simple but very tasty cake! Perfect for the winter season.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 1 9.5-inch cake pan
- Cooking methods: Oven
- Cuisine: Swiss
- Seasonality: Autumn, Winter
- Energy 570.79 (Kcal)
- Carbohydrates 61.83 (g) of which sugars 40.27 (g)
- Proteins 7.14 (g)
- Fat 34.13 (g) of which saturated 8.37 (g)of which unsaturated 4.70 (g)
- Fibers 1.54 (g)
- Sodium 88.96 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WALNUT CAKE INGREDIENTS
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 10 1/2 tbsps butter
- 1 pinch salt
- 1 egg
- 8 3/4 oz walnut halves
- 1 1/4 cup sugar
- 3/4 cup heavy cream
- 1 teaspoon honey
Tools
- 1 Cake Pan
WALNUT CAKE PREPARATION
First, prepare the shortcrust pastry: in a large bowl, combine the sugar with the flour.
Cut the butter into small pieces and add it to the mixture, mixing well.
Add the egg and knead quickly until the mixture is homogeneous.
Place in the fridge for at least an hour.
Take 2/3 of the pastry, roll it out, and line a buttered and floured cake pan.
Roll out the remaining pastry into another disk to cover the tart.
Put everything in the fridge and prepare the filling.
Melt the sugar in a large pan and let it melt over a low flame until it reaches a light caramel.
Never stir.
Add the hot cream: the sugar will first solidify but with the heat from the flame it will return to liquid in a few minutes. Once it’s all liquid, incorporate the honey and the coarsely chopped walnuts.
Let cool slightly.
Meanwhile, preheat the oven to 350°F.
Prick the bottom of the cake pan. Then brush the shell with a little egg white to slightly waterproof the bottom of the tart. Pour the filling into the cake pan and level it. Cover with the pastry disk.
Seal the entire edge with the prongs of a fork and prick the surface.
Brush the surface with a little milk and bake in a static oven at 390°F for about 30 minutes.
Adriana’s Tip
I recommend consuming it the next day. If desired, you can also add a little rum to the filling.
