Engadine nut gateau

Name: Engadine nut gateau
Yield: 1
Ingredients: 7-10 Tbsp Fat and flour; 300 g + some flour; 150 g + 300 g sugar; 150 g cold butter; 1 egg , salt (Gr. M); 200 g Walnut kernels; 200 g Hazelnut kernels; 200 g Whipped cream; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

7-10 Tbsp Fat and flour
300 g + some flour
150 g + 300 g sugar
150 g cold butter
1 egg , salt (Gr. M)
200 g Walnut kernels
200 g Hazelnut kernels
200 g Whipped cream
7-10 Tbsp Cling film

Directions

1
Grease a springform pan (approx. 24 cm Ø) and dust with flour. For the short pastry, knead 300 g flour, 150 g sugar, butter in pieces, ##egg## and 1 pinch of salt to a smooth dough.
2
Roll out approx. 2/3 of the dough on a little flour and put it into the form. Press the rim up about 3 cm. Cover the mould with foil. Wrap the rest of the dough in foil. Put both in a cool place.
3
Preheat oven (electric cooker: 175°C/ circulating air: 150°C/ gas: level 2). For the filling chop the nuts coarsely. Caramelise 300 g sugar. Stir ##nuts## into the caramel. Add ##cream##, bring to the boil and dissolve the caramel while stirring.
4
Pour nut caramel onto the dough base. Roll out the rest of the dough into a round shape (approx. 24 cm Ø) and place it on top of the nut caramel. Press the edges of the dough together all around.
5
Bake in the oven for about 30 minutes. Then turn down the oven temperature (electric oven: 150°C/circulating air: 125°C/gas: level 1) and bake the cake for another 15 minutes.
6
Take the cake out of the oven. Leave to cool in the mould. Then remove from the mould and let it cool down. Let the nut cake stand for at least 12 hours (better overnight). Serve with vanilla ice cream or whipped cream.