Engadine Nut Cake

For the Engadine nut tart, prepare sugar, flour, butter, the finely grated lemon skin and salt into a ball of dough and let rest for an hour.

Make the sugar liquid at medium temperature to caramel and extinguish with heavy cream. Chop walnut kernels into small pieces and add to sugar mixture.

Roll out the dough ball into (thicker) cake base and (thinner) lid. Place the cake base in a cake springform pan and then spread the caramel mixture on top. Then put the pastry lid and bake in the oven at medium heat for about an hour. After baking, the nut cake should rest for about one day before cutting.

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