Bundnernusstorte Recipe


Bundnernusstorte which is sometimes called engadinernusstorte is a delicious cake filled with peanuts that have been caramelized with sugar. This food was created in the Graubunden area. Many of these foods are made in small bakeries throughout Switzerland, each of which has its own variations on basic cake recipes made from flour, sugar, eggs, butter and salt. Cakes are usually filled with caramel sugar, cream and chopped walnuts. This food is usually enjoyed as a dessert that is equipped with a cup of coffee or tea.


300 g all-purpose flour
100 g sugar
150 g butter
1 egg
1 lemon zest of 1 lemon
pinch of salt


250 g sugar
80 ml water
50 g honey
250 ml double cream
250 g walnuts


1 egg lightly whisked


1. Preheat the oven to 175 °C / 350 °F. Grease a 24cm / 9.4 inch springform pan or line the bottom with parchment paper.

2. Add flour, sugar, butter, lemon zest , egg and a pinch of salt into a bowl. Using two knives cut into it till you get a crumbly dough. Once the dough is crumbly, use your hands to knead it into a dough. Form a ball and cover with clingfilm. Place in the fridge to chill for at least 30 minutes.

In a saucepan, bring sugar, water and honey to a boil while stirring. Boil until the sugar reaches a beautiful light brown color.

Add the walnuts and give it a quick stir. Stir in the double cream. You'll notice that the walnuts will stick to the sugar and the double cream will look a bit runny. You may think it'll fail now but don't worry. The sugar and cream will start to mix and form a caramel, just give it some time. Bring the mixture to a boil and leave to simmer and turn into a dark golden brown caramel (15-20 minutes). Keep a close eye on the caramel while it's simmering, stir it occasionally. You want to make sure the caramel doesn't burn. When the caramel reaches a nice dark golden brown, thick consistency, take the pan off the heat and set aside to cool.

Take 2/3 of your dough out of the fridge and put it into a baking tray, cover the bottom and make the sides 2-3cm / 0.8-1.1 inch high.

Pour the cooled, thick walnut caramel into the bakingtray and spread evenly over the pastry.

Take the rest of the dough and roll it out to the size of your bakingtray. Place the rolled out dough onto your filling and flip the sides over the cover and press lightly with a fork to seal the edges. Lightly prick the top of the tart with a fork.

Lightly whisk the egg and brush the tart with the eggwash. Place the tart in the oven and bake approximately 50 minutes, until the tart has a golden color.

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