Cooking Simplified: Ingredient Search unlocked with Kitchen Stories Plus!
Discover now
Bündner Nusstorte (Swiss walnut cake)

Bündner Nusstorte (Swiss walnut cake)

Based on 9 ratings
Sponsored
In app
Difficulty
Medium 👍
Preparation
30 min
Baking
30 min
Resting
240 min

Ingredients

2Servings
50 g
walnuts
50 g
flour
53⅓ g
sugar
33⅓ g
butter (cold)
egg
33⅓ ml
heavy cream
tbsp
honey
salt
flour (for dusting)
unsalted butter (for greasing)
MetricImperial

Utensils

large bowl, plastic wrap, bench scraper, rolling pin, springform pan (10 in.), cutting board, knife, pot (small), rubber spatula, pastry brush, oven

How-To Videos

See all
how-to-chop-nuts

How to chop nuts

how-to-caramelize-sugar

How to caramelize sugar

how-to-measure

How to measure

Nutrition per serving

Cal573
Fat38 g
Protein8 g
Carb52 g
  • Step 1/ 4

    Mix flour, sugar, and salt in a bowl. Add cold, cubed butter and work it in with your hands to a crumbly dough. Add the egg and mix well to combine. Wrap in plastic and let chill for approx. 1 hr.
    • 50 g flour
    • 20 g sugar
    • 33⅓ g butter (cold)
    • egg
    • salt
    • large bowl
    • plastic wrap

    Mix flour, sugar, and salt in a bowl. Add cold, cubed butter and work it in with your hands to a crumbly dough. Add the egg and mix well to combine. Wrap in plastic and let chill for approx. 1 hr.

  • Step 2/ 4

    On a floured work surface, divide the chilled dough into thirds. Roll out two pieces to circles that fit your springform. These will be the top and bottom crusts. Transfer one dough round into the bottom of the greased springform and press, then prick the bottom all over with a fork. Form the remaining dough into a roll, cut into three pieces, and roll flat—this will be the edge of the cake. Press into the side of the form to form a seal with the bottom crust. Chill the dough in the form (and the top crust) for approx. 1 hr.
    • flour (for dusting)
    • unsalted butter (for greasing)
    • bench scraper
    • rolling pin
    • springform pan (10 in.)

    On a floured work surface, divide the chilled dough into thirds. Roll out two pieces to circles that fit your springform. These will be the top and bottom crusts. Transfer one dough round into the bottom of the greased springform and press, then prick the bottom all over with a fork. Form the remaining dough into a roll, cut into three pieces, and roll flat—this will be the edge of the cake. Press into the side of the form to form a seal with the bottom crust. Chill the dough in the form (and the top crust) for approx. 1 hr.

  • Step 3/ 4

    Preheat an oven to 200°C/400°F. Coarsely chop the walnuts for the filling. Caramelize sugar in a small pot, then add heavy cream and let cook until thickened into a caramel sauce. Add walnuts and honey and stir to combine. Let cool.
    • 50 g walnuts
    • 33⅓ g sugar
    • 33⅓ ml heavy cream
    • tbsp honey
    • cutting board
    • knife
    • pot (small)
    • rubber spatula

    Preheat an oven to 200°C/400°F. Coarsely chop the walnuts for the filling. Caramelize sugar in a small pot, then add heavy cream and let cook until thickened into a caramel sauce. Add walnuts and honey and stir to combine. Let cool.

  • Step 4/ 4

    Distribute the cooled filling into the chilled, crust-lined springform. Fold down the edges of the crust over the filling and lightly brush with water. Place the last piece of dough over the top and press the edge with a fork to seal, then pierce the top several times to allow steam to escape. Transfer to a preheated oven and bake at 200°C/400°F for approx. 25 – 30 mins. Allow to cool completely before slicing, approx. 2 hrs. Enjoy!
    • pastry brush
    • oven

    Distribute the cooled filling into the chilled, crust-lined springform. Fold down the edges of the crust over the filling and lightly brush with water. Place the last piece of dough over the top and press the edge with a fork to seal, then pierce the top several times to allow steam to escape. Transfer to a preheated oven and bake at 200°C/400°F for approx. 25 – 30 mins. Allow to cool completely before slicing, approx. 2 hrs. Enjoy!

  • Enjoy your meal!

    Bündner Nusstorte (Swiss walnut cake)

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!