Bündner nut gateau

Ingredients

Directions

1. 1

   For the dough, knead flour, 150 g sugar, butter, egg and salt into a smooth dough. Roll out 2/3 of the dough into a circle (approx. 30 cm Ø) on a floured work surface. Put it into a greased and flour-spread springform pan (24 cm Ø). Press the rim evenly. Roll out remaining dough to a circle (24 cm Ø).

2. 2

   Put both in a cool place. Caramelise 300 g sugar for the filling. Add nuts and stir in. Add cream, bring to the boil and dissolve the caramel while stirring. Put the nut caramel into the mould. Place the pastry lid on top and press down on the rim. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Turn down the oven (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) and continue baking for about 15 minutes. Remove the cake from the oven and put it in the tin, preferably overnight.

3. 3

   Place the pastry lid on top and press down on the rim. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Turn down the oven (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) and continue baking for about 15 minutes. Remove the cake from the oven and put it in the tin, preferably overnight. Remove the cake from the tin and cut it into approx. 20 pieces. Delicious with vanilla ice cream

4. 4

   Waiting time approx. 12 hours