Schweres Geschoß

Kurz vor Ostern nahm ich mir vor, endlich mal einen Engadiner Nusskuchen zu machen. Dieser Kuchen schmeckt unglaublich gut, und ist ganz einfach zu machen. Was aber viele nicht wissen - ein Stück ersetzt ungefähr eine volle Mahlzeit. Zum Glück kann man ihn wochenlang aufheben, wie Weihnachtsplätzchen: er wird immer besser (wenn auch nicht leichter). Ich folgte diesem Rezept - es funktoniert perfekt.
Beim Herstellen der Karamellmasse UNBEDINGT der Versuchung widerstehen, den Löffel abzulecken. Ich habe selbst die Erfahrung gemacht dass heißer Zucker die grausigsten Verbrennungen verursacht...
Ich nahm frische Walnüsse - am besten beim Fernsehen schälen, es dauert ewig, 400g Walnüsse herzubringen! I finally made a Swiss walnut cake last week. I love this cake and always thought it would be difficult to make, but it turned out dead easy. However, it comes with a health warning: only eat a small slice at a time if you don't want to fall into an instant food coma. I shelled fresh walnuts which takes forever - do it while watching TV or chatting to a friend on a hands-free phone.
This is how it is made: The pastry case is simple shortcrust, kneaded with
300 g flour
100 g sugar
150 g unsalted cold butter
1 egg
1 pck vanilla sugar
1 pinch of salt
Put the dough in the fridge, wrapped in clingfilm. Prepare the filling:
100 g sugar
50 g honey
150 ml single cream
400 g walnuts, chopped into smaller pieces
2 tbsp cream to put on the cake lid before baking
Melt the sugar in a good solid pan, add the honey and cream. (At first my honey turned into a horrid hard lump, I though uh-huh failure, but it dissolved eventually. Then stir in the nuts.
WHATEVER YOU DO don't lick the spoon. Your tongue will stick to it!!!
Roll out two round bits of dough to fit the cake tin, and a strip to line the sides of the tin. (you know, of course, that you have to grease and flour the tin) Pour in the nut-caramel mix and cover with the pastry lid, score the sides with a fork to close the cover. If you are really artistic, cut out some shapes with cookie cutters to decorate the top. I skipped this bit, being neither artistic nor patient. Brush the top of the cake with liquid cream and bake in the middle of the oven at 175° for about 40 minutes, until it turns pale brown. Eat with care!