Engadine Nut Cake

A great cake recipe for any occasion:

Quickly knead all ingredients for the shortcrust pastry, except cornstarch and flour, until smooth. Then mix in the flour and cornstarch. Rest the dough in the refrigerator for 10 minutes. Grease the cake pan and dust with flour. Roll out the dough to a thickness of about 4 mm and place it in the mold.

Put the sugar cubes in a saucepan and let them melt to caramel, add 120 g hot whipped cream and mix to a homogeneous amount. Knead the marzipan with the milk until smooth and mix it with the sugar, vanilla sugar, a little bit of lemon peel, the chopped walnuts and the caramel cream. Pour the mixture into the lined cake pan and bake the cake in the oven heated to 200 °C for about 35 minutes. Then cool the cake well and remove it from the pan.

Put 250 g of water with 250 g of sugar in a saucepan and boil once. Repeatedly cool the resulting liqueur to room temperature and mix it with the nut liqueur. Slightly cut the surface of the cake with a kitchen knife. Now use a brush to spread the liqueur sugar mixed with the nut liqueur evenly over the surface of the cake.

For garnishing, mix 350 g of whipped cream with brittle sprinkles and coat the cake with it in the shape of a dome. Grate cooking chocolate with a palette and cover the cream dome with it. Pour the remaining whipped cream into a piping bag and decorate the cake with 12 cream rosettes and walnut halves.

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