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Swiss Engadine torte

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 5 minutes
Cooking time: 60 minutes
Ingredients (serves 6):

    180g butter (6.5 oz)
    150g granulated sugar (5.5 oz)
    300g sifted flour (10.75 oz)
    1 x egg
    1 ds salt

    200g granulated sugar (7 oz)
    225g walnuts, coarsley chopped(8 oz)
    2 1/2 dl whipping cream (1/2 pint)
    2 tb honey

    Butter, flour
    1 x egg yolk



1-Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk, salt and sugar, blend quickly into a smooth dough.

2-Cool in the refrigerator for 1 - 2 hours.


3-In a small saucepan caramelize the sugar until it's light brown.

4-Stir in all the nuts, mix well, add cream and honey, bring to the boil.

5-Preheat the oven to 180°C (356°F).

6-Roll out 2/3 the dough to a thickness of 3mm (1/8 in). Butter a false-bottomed cake pan (21cm, 8 1/4 in) in diameter, dust with flour and line with the dough leaving a 3.5cm ( 1 3/8 in) edge. Prick the dough with a fork and pour the nut-mixture into the pan. Spread out evenly. Roll out the remaining dough, cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk.

7-Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool.
Advice: This is a Swiss recipe from the Engadine region.

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