Ingredients for Engadiner Nusstorte Nut Cake
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How to Make Engadiner Nusstorte Nut Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the crust: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press half of the dough into the prepared springform pan, forming an even layer. This will be the bottom crust.
- Make the filling: In a saucepan over medium heat, combine the sugar, butter, and cream. Bring to a simmer, stirring constantly, until the sugar is completely dissolved and the mixture is smooth and slightly thickened.
- Stir in the walnuts and simmer for another 2-3 minutes, allowing the nuts to toast slightly.
- Pour the walnut filling evenly over the crust in the springform pan.
- Roll out the remaining dough and place it over the filling. You can crimp the edges to seal or simply lay it on top.
- Bake for 60-75 minutes, or until the crust is golden brown and the filling is set. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Let the cake cool completely in the pan before removing the sides of the springform.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
188g
Fat
80g
Carbs
22g
