Engadine nut cake (Pecannusskuchen)

Category: Bakery products
Kitchen: swiss
Engadine nut cake (Pecannusskuchen)

Ingredients

butter 160 g
sugar 150 g
egg 1 PC
flour 300 g
a pinch of salt
nuts (walnuts, almonds) 250 g
sugar 200 g
oil 20 g
cream 250 ml
yolk 1 PC

Cooking method

  • Grind butter, salt, sugar into crumbs. Add egg and flour. Knead the dough quickly and refrigerate for 1 hour.
  • For the filling: roast the nuts and crush them. Melt butter in a saucepan, add sugar. Melt it until light golden caramel. Add cream. Mix well. Add nuts.
  • Roll out the dough thinly and put in a mold with sides.
  • Put the filling on the dough. Roll out another layer of dough and cover the filling on top. Brush with egg yolk. Prick with a fork.
  • Bake at 200 ° C for 30-40 minutes.
  • I made a pie from half a portion of dough and filling, on a 16x16 cm pan. I covered it with strips of dough on top.
  • Serve with a scoop of apple cider and drizzle with caramel.
  • Engadine nut cake (Pecannusskuchen)

Note

recipe from "The Encyclopedia of Homemade Baking" by Annette Voltaire

Lerele
How beautiful you are always !!!!!
Loksa
nar-din, Ella, another masterpiece! I even love to read your recipes! : rose: well, a very tasty morsel -
Trishka
Kara
Girls, has anyone tried to bake cakes according to this recipe? After adding 200 grams of flour (300 grams indicated in the recipe, I did not even try to add) my dough turned out to be cooler than pasta. Maybe I have such flour? Or am I doing something wrong? Do you need butter softened or melted?
nar-din
Kara, I always make shortbread dough with softened butter) yes, the flour can be different, I also added the dough to the desired elasticity) the recipe from the book) milk can be added to the shortbread dough if it turns out tight)
Loksa
I planned to bake this cake, literally the first in line because it is natural to experiment with sand and even in the form of a gingerbread. Ella, Irina, and then what is he? Is it dense?
nar-din
LoksaIf you knead the dough correctly, do not knead it for a long time, and after adding flour, mix it with the butter-egg mixture and put it in a ball, put it in the refrigerator, then the dough will turn out to be crumbly and not hard. In Irina's experience, add less flour at first, try how you get the dough. And in the filling, caramel with nuts freezes, but not critical) the pie turns out to be plump)

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