Swiss Nut Cake
Description
Homemade pastries for tea. Swiss nut cake is one of my most favorite cakes lately. Mainly, it wins me over with how quick it is to make—after all, it literally takes about 20 minutes to prepare this pie (plus another half hour for the cake to bake). It turns out very tasty (nuts in caramel glaze can’t be untasty) and appetizing, and it gets eaten very quickly and with great pleasure. Give it a try. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Mix the butter with flour.
- 2
Step 2
Add the egg and a third of the sugar (about 80 g) to a bowl. Mix well, then put it in the refrigerator for about an hour.
- 3
Step 3
After an hour, take the dough out of the refrigerator and finely chop the walnuts.
- 4
Step 4
Caramelize the remaining sugar over low heat until it reaches a light brown hue.
- 5
Step 5
Add chopped nuts to the hot sugar caramel.
- 6
Step 6
Add the honey and cream, mix thoroughly, and bring to a boil.
- 7
Step 7
Divide the dough into two uneven parts. Roll both out thinly (to about 3 mm thick). Place the larger part on parchment paper and into a baking dish.
- 8
Step 8
Pour the cooled nut-caramel mixture onto the dough.
- 9
Step 9
Cover the top with the second sheet of dough. Seal the edges tightly so the caramel doesn’t leak out. Put it in the oven and bake for 30–40 minutes at 180 degrees.
- 10
Step 10
Let the finished pie cool slightly, cut it, and serve.