Engadine Nut Cake

A cake recipe for all foodies:

Put all the ingredients for the shortcrust pastry base in a large enough bowl and knead well. Rest for an hour, then portion into three parts and roll out two bases about 4 cm thick in the size of a 26 cake springform pan. Spread the greased pan with the first base and prick with a fork. Form the remaining third of the dough into a long roll and spread it around the edge of the tart springform pan.

Caramelize the sugar in a thick-bottomed saucepan until light yellow. Add the walnuts as well as the almond kernels and stir well until the mixture has a hearty brown color. Pour in the whipped cream and let it bubble up briefly while stirring, Large lumps of caramel will form. Therefore, continue to cook at a moderate temperature until all the lumps have dissolved, crushing with a fork if necessary. Finally, fold in the honey and allow the mixture to cool a little.

Spread the lukewarm nut filling evenly in the tart springform pan, place the second rolled-out pastry sheet on top and also prick it lightly with a fork. Last but not least, bend the overhanging edge of the dough as evenly as possible from the outside to the inside so that the filling does not spill out. The best way to do this is to use a fork and press down firmly with the tines so that a pretty pattern is created.

Baking time: 40 to 50 min at 180 °C in a convection oven, in a normal kitchen oven about 20

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