Graubünden walnut pie
Time
Preparation time: 30 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 30 min.
Rummaging through an old cookbook and baking book from my mom, I came across an interesting recipe for a nut cake. My mom called this cake Swiss Nusstorte, I did a bit of research, and then I came across the name Bündner Baumnuss-Torte.
The recipe interested me just because it makes do with a few ingredients and the cake was still promising yummy. After I realized that all the ingredients were present in my kitchen, I immediately made the cake to bake.
Unfortunately, my camera has been on strike for a while, so this time there are unfortunately no photos of the various ingredients and the creation of the cake for my recipe. Only the photos of the finished cake are attached to the recipe.
I will try to explain as much as possible the preparation and processing of each ingredient, so hopefully it will not be too difficult to understand the origin of the cake.
Ingredients for a 26er Springform
For the dough:
- 300 g of flour
- 150 g of sugar
- 150 g butter
- 1 egg
- 1 pinch of salt
For the filling:
- 250 g of sugar
- 300 g walnut kernels, coarsely ground or chopped
- 200 ml of cream
preparation
- Put the flour, the pinch of salt and the sugar in a bowl and mix well. Put the butter in small pieces on the mixture and knead well. The egg is whisked and also added to the flour mixture. Now everything is best mixed with your hands to a smooth dough.
- For the lid of the cake, weigh about 200 to 250 g of dough and place in the refrigerator.
- The springform is covered with baking paper on the bottom and the rim is greased. Now the dough is distributed as evenly as possible on the bottom of the mold and a 2 to 3 cm high edge is pulled up.
- In a pan, the 250 g of sugar are melted under observation of the process. When this is done, the chopped walnuts are added to the caramel mass with stirring. Everything is mixed well and now the cream is poured into it.
- The mass should now also boil twice with constant stirring and then distributed on the prepared cake.
- From the laid-down dough, a blanket for the cake is either rolled out between cling film or two plastic bags and placed on the filling. This blanket should be stabbed several times with a fork so that it does not throw bubbles when baking.
- Now the cake pan is placed in the cold oven and this is set for 10 minutes to the highest level for baking the cake and then baked the cake at about 170 degrees air circulation for 50 to 60 minutes light yellow finished.
- When the baking time has expired, the cake can be released from the mold and left to cool on a wire rack. Before serving a nice layer of powdered sugar is sprinkled and then allowed to feast.
I can assure you that the Bündner Baumnuss-Torte is simply a poem.
Let it taste good!
