Engadine Nut Cake

For the dough, sift the flour onto the surface and press a bulge into it. Spread the butter in flakes evenly over the edge of the flour. Egg and additional egg yolk with 1 pinch of salt, powdered sugar and vanilla pulp into the flour hollow form. Knead all ingredients into a smooth dough, form into a ball, wrap in aluminum foil or parchment paper and place in refrigerator for in about 1 hour.

2. Roll out 2/3 of the dough on the floured surface into a circle about 35 cm in diameter. Spread it on a tart pan (30 cm ø). Press the dough a little at the edge and prick it with a fork at small intervals. Cut the overhanging dough diagonally inwards with a sharp kitchen knife. Knead the dough scraps together with the reserved third of the dough and place it wrapped in the refrigerator.

For the filling, place the powdered sugar with the honey in a heavy-bottomed saucepan and cook over medium heat until melted into brown caramel. Stir occasionally. Add the whipped cream and cook the mixture for 5-6 minutes, stirring constantly. Fold in the walnuts. Remove the pot from the heat and immerse it briefly in cold water. Cool the caramel mixture with the nuts until it is only lukewarm.

Pour the filling into the pastry-lined pan and spread evenly. Roll out the remaining dough on the floured surface to a circle of about 30 cm ø and place it on the filling. The edge of the dough

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