Engadiner Nusstorte Nut Cake

Discover the rich, nutty indulgence of Engadiner Nusstorte, a traditional Swiss nut cake that will transport your taste buds straight to the Swiss Alps. This decadent confection features a buttery shortcrust pastry filled with a luscious caramel walnut filling, made from golden melted sugar, honey, and heavy cream. Perfectly balanced between sweet and nutty flavors, this cake boasts a crisp pastry shell that encases the gooey, caramelized walnut center, making every bite a delight. Ideal for special occasions or as a luxurious teatime treat, this authentic Engadiner Nusstorte is easier to make than it looks, with just 45 minutes of prep time. Serve it on its own or with a dollop of whipped cream for a true Alpine experience!

Nutriscore Rating: 46/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 8

Ingredients

• 350 g All-purpose flour
• 200 g Unsalted butter
• 100 g Granulated sugar
• 1 Egg
• 2 tbsp Cold water
• 300 g Chopped walnuts
• 150 ml Heavy cream
• 200 g Granulated sugar (for filling)
• 2 tbsp Honey
• 0.25 tsp Salt

Directions

Step 1

In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the unsalted butter in small cubes and rub it into the flour until the mixture resembles coarse crumbs.

Step 2

Add the egg and cold water, and knead gently just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 180°C (350°F). Grease and line a 9-inch (23cm) round springform pan with parchment paper.

Step 4

In a saucepan, heat 200g of granulated sugar over medium heat until it melts and turns a light golden caramel color. Swirl the pan occasionally to ensure even melting.

Step 5

Carefully add the heavy cream, honey, and salt to the caramel while stirring. Be cautious as the mixture will bubble vigorously. Stir until smooth.

Step 6

Add the chopped walnuts to the caramel mixture and stir to coat them evenly. Remove from heat and allow the mixture to cool slightly.

Step 7

Divide the chilled dough into two portions, one slightly larger than the other. Roll out the larger portion into a circle to fit the bottom and sides of the prepared springform pan.

Step 8

Press the dough into the pan evenly, ensuring that it covers the bottom and sides. Trim any excess dough.

Step 9

Pour the caramel walnut filling into the prepared crust and spread it out evenly.

Step 10

Roll out the second portion of dough to form a lid for the cake. Place it over the filling and press the edges gently to seal. Trim any excess dough.

Step 11

Using a fork, poke a few small holes in the top crust to allow steam to escape while baking.

Step 12

Bake the Engadiner Nusstorte in the preheated oven for 35-40 minutes or until the top is golden brown.

Step 13

Allow the cake to cool completely before removing it from the pan. Serve on its own or with a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1423.1 grams (1423.1g)

Amount per serving	% Daily Value*
Calories	6602

Total Fat 431.80g	554%
Saturated Fat 150.40g	752%
Polyunsaturated Fat 1.70g
Cholesterol 789mg	263%
Sodium 774mg	34%
Total Carbohydrate 642.20g	234%
Dietary Fiber 29.50g	105%
Total Sugars 345.30g
Protein 93.70g	187%

Vitamin D 48IU	240%
Calcium 319mg	25%
Iron 25mg	137%
Potassium 1757mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 5.5%

Carbs: 37.6%