Bündner Nusstorte (Swiss walnut cake)

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Difficulty

Medium 👍
30
min.
Preparation
30
min.
Baking
240
min.
Resting

Ingredients

Servings:-12+
300 g walnuts
300 g flour
320 g sugar
200 g butter (cold)
egg
200 ml heavy cream
5 tbsp honey
salt
flour (for dusting)
unsalted butter (for greasing)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
573
Protein
8g
Fat
38g
Carb
52g

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.
  • 300 flour
  • 120 sugar
  • 200 butter (cold)
  • 1 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.
  • 300 walnuts
  • 200 sugar
  • 200 ml heavy cream
  • 5 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!