Engadine nut gateau

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead the flour, butter, sugar, salt and egg into a smooth short pastry. Wrap in foil and chill for about 30 minutes. Coarsely chop nuts, except for 12 halves for decoration. Caramelise sugar in a pot until golden. Stir in chopped nuts. Deglaze with cream, except for 1 teaspoon.

2. 2

   Add honey and simmer for about 1 minute. Let it cool down. Roll out 2/3 of the short pastry on a floured work surface to a thickness of approx. 3 mm. Place in a springform pan (26 cm Ø) lined with baking paper. Pour in nut cream. Roll out the remaining dough to the size of a springform pan. Lay on the nut cream. Fold over the protruding edge. Cut off to a width of about 1 cm. Press the rim onto the dough cover with a fork. Whisk the egg yolk and the rest of the cream.

3. 3

   Lay on the nut cream. Fold over the protruding edge. Cut off to a width of about 1 cm. Press the rim onto the dough cover with a fork. Whisk the egg yolk and the rest of the cream. Spread the cake with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Cut out stars from the rest of the dough and brush with egg yolk. Place on baking paper and bake for approx. 35 minutes. Decorate cake with stars and nuts. Makes approx. 20 pieces

4. 4

   Spread the cake with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Cut out stars from the rest of the dough and brush with egg yolk. Place on baking paper and bake for approx. 35 minutes. Decorate cake with stars and nuts. Makes approx. 20 pieces

5. 5

   n1680 kJ/ 400 kcal. E 5 g, F 25 g, KH 36 g

Nutrition Facts

KCAL
400 kcal

CARBS
36 g

FATS
25 g

PROTEINS
5 g