Engadine or Bundner walnut cake Engadine walnut cake is also called Bundner walnut cake and owes its name to the place of origin - Engadin, in the canton of Graubünden Switzerland. Historians point out that the recipe has been known since 1900. The cake is made flat from a short pastry with a filler from a roughly cut walnut in caramel. This is the most famous specialty of the canton, belongs to the traditional cuisine of Switzerland and is a significant export. The cake is very convenient for postal parcels and stored for up to 2 months in the refrigerator without losing one's taste. It is exported all over the world and has long won the heart of the Catholic Vatican. Absolutely in all families of Switzerland there is a recipe with a "raisin". In all restaurants and shops, this cake is mandatory. Seeing in the table of orders Swiss nut cake, I immediately decided to present you with a real recipe, coming from first-hand and from the place of origin of the cake, as I live in the canton where the recipe was created. Just want to show a little bit of the Alps, where the cake comes from. That's kind of briefly told, and now consider the recipe itself and the cake. All culinary inspiration and waiting for your feedback!
Ingredients:- Flour, wheat 300 g
- Cream 1 tbsp. l.
- Salt 0.5 tsp.
- Butter 160 g
- Sugar 130 g
- Eggs chicken 1 pc.
- Sugar 250g
- Almond 25 g
- Walnut 300 g
- Cream 200 ml
- Honey 1.5 tbsp. l.
- Step 1 To make a cake, we take flour, egg, sugar, cream, honey, butter and nuts.
- Step 2 Sift the flour with a pinch of salt, then add sugar and chopped cold butter.
- Step 3 Grind everything into crumbs with your hands or a mixer, add 1 egg and a tablespoon of cream.
- Step 4 Collect the dough into a bowl (do not knead the dough), and then divide into 2 pieces. Place in a food film and put in the refrigerator for 40-50 minutes.
- Step 5 At this time, fill the filling. Sugar pour from the pan and put on medium heat, it will begin to melt and brown - you can not interfere, just like to rock the saucepan. The lower the temperature, the more tender the caramel will be.
- Step 6 Add the cream in a thin trickle and immediately immediately interfere, otherwise the cream will take a stone, as they are cold and heavily they will dissolve. Cook on medium heat for about 5-8 minutes. If the cream is not very fat, then you will need 2 times as long.
- Step 7 Pour into the pan nuts and mix well.
- Step 8 Immediately add a full spoon with a slide of honey and remove the pan from the fire, mix it. Let's cool, but not completely.
- Step 9 1/4 of the dough from one ball leave on the edge. The remaining dough is rolled on parchment, which is then put on a detachable shape. From the deferred part, form the rim and put it in the mold, pressing tightly against the bots (which should be lubricated with a small amount of oil).
- Step 10 Put the filling in the mold. The remaining dough is rolled into a layer and cut out with a star mold (in the original version, the filling is simply covered with the second part of the dough). The stars are stacked tightly to each other.
- Step 11 Bake in preheated oven to 180 ° C for approximately 50-55 minutes. Then immediately get out of the mold, so that the leaked caramel does not stick and cool on the grate. Bon Appetit!