Engadine walnut cake
In the original Engadiner Nusstorte .. Another recipe recommended to me by my friend Goca. I have already posted her Lincer cake and cheese bars here. For caramel and walnut lovers, this cake is a dream come true .. ♥
Preparation steps
- Knead all the ingredients for the dough and leave it in the cold for 1 hour.
- For the filling, pour sugar and butter into the sherpa, then caramelize over a low heat. Add chopped walnuts and sweet sour cream, remove from the heat and stir well. Return to a low heat and stir until a creamy mass is obtained and all the sugar has dissolved. Leave to cool.
- Divide the dough into two unequal parts and stretch the larger one thinly with a rolling pin into a circle slightly larger than a round mold with a diameter of 24 cm. Transfer to a mold and rise 2 -2.5 cm of dough from the side. It is best to stretch the dough on a silicone base or on a clean nylon bag, as this will make it easier to transfer to the mold.
- Pour the cooled mass over the dough, spread it over the entire surface, then cover with another stretched dough. Prick with a fork and coat with egg yolk. Bake at 180 ° C for about 40 minutes (place the wire on the lowest level of the oven).
- Sprinkle the cooled cake with powdered sugar. It is desirable to stand for at least one day before cutting.
- Serve with a little unsweetened sweet sour cream, with a cup of coffee and a cup of cherries :)))
