Swiss Nusstorte Cake
8 servings
120 minutes
Nusstorte, Swiss Nut Cake.
1
Prepare the necessary ingredients.
2
Mix the sifted flour with sugar and salt.
- Wheat flour: 600 g
- Sugar: 300 g
- Salt: pinch
3
Add butter and mix until sandy texture.
- Butter: 300 g
4
Then add an egg and knead a smooth dough (if necessary, you can add a spoon of ice water). Put it in the refrigerator for 25 minutes.
- Chicken egg: 2 pieces
- Wheat flour: 600 g
5
Roll out a part of the dough and cut a circle using a pie form, cover it with film, and put it in the refrigerator. This is the pie lid.
6
Roll out the remaining dough and place it in the mold to create a layer about 3 centimeters high. Prick the bottom with a fork and put it in the refrigerator.
7
Melt brown sugar, add nuts, mix, add cream, bring to a boil, and keep on heat for 5-10 minutes until the mixture turns caramel color.
- Brown sugar: 300 g
- Walnuts: 400 g
- Cream 30% fat: 250 ml
8
Pour the nut-cream mixture into the dough form.
9
Cover with a dough lid, seal the edges with a fork, and poke holes in the lid.
10
Bake in an oven preheated to 180 degrees for 50-60 minutes. Decorate with powdered sugar.
- Sugar: 300 g
11
Submit.
