Engadine Nut Cake

For the Engadin nut cake, first make short pastry, let rest for 30 minutes.

Roll out 2/3 of the dough and lay out the cake base. Bake for 5-10 minutes at 180 degrees.

For the filling, caramelize granulated sugar (heat in a pan until liquefied), pour in whipped cream and bring to a boil until all sugar lumps have dissolved. Add grated and chopped walnuts, mix well. Pour the filling onto the pre-baked cake base, smooth it out.

Roll out the last third of the pastry round and place the top on the cooled filling. Brush with yolk, make patterns with a fork and prick several times with a baking pin. Bake at 180 degrees until the Engadiner Nusstorte has a nice color.

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