Engadine nut cake is also called Bündner nut cake and owes its name to its place of origin - Engadine, in the canton of Graubünden Switzerland. Historians point out that the recipe has been known since 1900.

The cake is made flat from shortcrust pastry with a filling of coarsely chopped walnuts in caramel. This is the most famous specialty of the canton, belongs to the traditional cuisine of Switzerland and is a significant export. The cake is very convenient for postal parcels and keeps up to 2 months in the refrigerator without losing its taste. It is exported all over the world and has long won the heart of the Catholic Vatican.

Absolutely all Swiss families have their own recipe with “raisin”. This cake is a must in all restaurants and shops. Seeing the Swiss walnut cake in the order table, I immediately decided to present you with the real recipe, coming from first hand and from the place of origin of the cake itself, since I live in the canton where the recipe was created. I also want to show a little of the Alps, where the cake comes from. I kind of briefly told, and now consider the recipe itself and the cake. All culinary inspiration and looking forward to your feedback!

A difficult recipe for a Swiss nut pie of European cuisine step by step with a photo. Easy to cook at home in 1 hour 40 minutes. Contains only 262 kilocalories.

• Preparation time: 10 min
• Cooking time: 1 hour 40 minutes
• Amount of calories: 262 kilocalories
• Servings: 8 servings
• Reason: Dessert

• Complexity: Difficult recipe
• National cuisine: European cuisine
• Dish type: Desserts and pastries
• We need: Oven

Ingredients for eight servings

• For the test
• Butter 160 g
• Wheat flour 300 g
• Sugar 130 g
• Cream 1 tbsp. l.
• Salt 0.5 tsp
• Chicken eggs 1 pc.
• Filling
• Honey 1.5 tbsp. l.
• Almond 25 g
• Walnuts 300 g
• Sugar 250 g
• Cream 200 ml

Step by step cooking

1. To prepare the cake, take flour, egg, sugar, cream, honey, butter and nuts.
2. Sift flour with a pinch of salt, then add sugar and chopped cold butter.
3. Grind everything into crumbs with your hands or with a mixer, add 1 egg and a tablespoon of cream.
4. Gather the dough into a ball (do not knead the dough), and then divide into 2 parts. Wrap in cling film and refrigerate for 40-50 minutes.
5. At this time, we will deal with the filling. Pour sugar from the pan and put on medium heat, it will begin to melt and turn brown - you can’t interfere, just shake the pan, as it were. The lower the heat temperature, the softer the caramel will be.
6. Add the warmed cream in a thin stream and immediately stir intensively, otherwise the cream will be taken with a stone, as it is cold and it will be difficult to dissolve it. Cook over medium heat for about 5-8 minutes. If the cream is not very fatty, then you will need 2 times more time.
7. Pour the nuts into the bowl and mix well.
8. Immediately add a full spoon with a slide of honey and remove the pan from the heat, mix. Cool down, but not completely.
9. 1/1, leave part of the dough from one ball on the side. Roll out the remaining dough on parchment, on which then put on a detachable form. Form a rim from the reserved part and place it in a mold, pressing it tightly against the rim (which should be greased with a small amount of oil).
10. Put the stuffing in the form on the dough. Roll out the remaining dough into a layer and cut out with a star mold (in the original version, the filling is simply covered with the second part of the dough). The stars are stacked close to each other.
11. Bake in a preheated oven at 180°C for approximately 50-55 minutes. Then immediately remove from the mold so that the leaked caramel does not stick and cool on a wire rack. Bon appetit!

This cake is one of the most famous desserts in Switzerland and is exported all over the world. It is very convenient for postal shipments and can be stored for up to 2 months in the refrigerator without losing its taste. Absolutely all families in Switzerland have their own recipe for this pie with its own “raisin”.

Swiss Walnut Pie Ingredients:

Sand dough:

• Wheat flour 300 g
• Cream of any fat content 1 tablespoon
• Salt 1/2 teaspoon
• Butter 160 g
• Sugar 130 g
• Chicken eggs 1 piece

• Sugar 250 g
• Almond 25 g
• Walnuts 300 g
• Cream 200 ml
• Honey 1.5 tablespoons

How to make the Swiss Walnut Pie:

1. Sift flour with a pinch of salt, then add granulated sugar and chopped cold butter.
2. Grind everything into crumbs with your hands or with a mixer, add the egg and cream. Do not knead the dough!
3. Gather the dough into a ball and then divide into 2 parts. Wrap in cling film and refrigerate for 40-50 minutes.
4. At this time, we will deal with the filling. Pour granulated sugar into a saucepan and put on a small fire, it will begin to melt and turn brown - you can’t interfere, just shake the pan, as it were. The lower the heat temperature, the softer the caramel will be.
5. Pour in the cream in a thin stream and stir vigorously immediately, otherwise the cream will be taken with a stone, as it is cold and it will be difficult to dissolve it. Cook over medium heat for about 5-8 minutes. If the cream is not very fatty, then it will take 2 times longer.
6. Pour coarsely chopped nuts into the pan and mix well.
7. Immediately add honey and remove the pan from the heat, mix. Cool down, but not completely.
8. Turn on the oven and heat up to 180 degrees.
9. Take the dough out of the refrigerator. Leave a quarter of the dough from one ball on the side. Roll out the remaining dough on parchment, on which then put on a detachable form. Form a rim from the reserved part and place it in a mold, pressing it tightly against the rim (which should be greased with a small amount of oil).
10. Put the stuffing in the mold. Roll out the second ball of dough into a layer and cut out with a star mold, or simply cover the filling with a second layer. The stars are stacked close to each other.
11. Bake in the oven for approximately 50-55 minutes. Then immediately remove from the mold so that the leaked caramel does not stick, and cool on a wire rack.

Bon appetit!

I want to introduce you to Swiss pastries. This recipe has been known since 1900, and its real name is Bündner Nut Cake. This cake can be stored up to 2 months in the refrigerator, and can also be sent by mail. It is baked absolutely flat from shortcrust pastry. All Swiss families naturally have their own recipe, with their own twist, and in restaurants it is a must. So let's get started.

Cooking dough. Mix flour with salt and sugar. Add butter (chopped or rubbed with your hands). Add egg and cream. Quickly knead the dough and wrap it in a plastic bag, put it in the refrigerator for 40 minutes.

While the dough is in the fridge, let's make the filling. We need to take a saucepan with a thick bottom and pour sugar into it. We put on medium heat, without interfering, bring to the dissolution of sugar, slightly shaking the saucepan.

When the sugar begins to completely dissolve, pour in a thin stream of cream and stir at the same time. Once again I want to say, pour very slowly, otherwise everything will curl up. Cook for 5 more minutes.

We take large nuts, not chopped and mix them with almonds.

We fall asleep nuts in caramel and add honey. And take it off the fire.

Let's take a test. Let's prepare a baking dish, I have 24 cm. You can cover the bottom with baking paper, but I did not do this. Divide the dough into 2 unequal parts. We roll out one large part in the form. Let's form the sides.

Pour our filling on top of the dough.

Roll out the rest of the dough and cut out stars. We put these stars on the filling. We send the cake to the oven for 50 minutes and bake at 180 degrees.

This is what the cake looks like right after baking. Immediately remove the ring, otherwise the caramel will harden.

We let it cool well, it will be even better if you cut it the next day, but I certainly could not wait to try it ... The taste is indescribable! Help yourself!

A few more photos of the walnut cake.

A hearty pie from Switzerland January 9th, 2017

Happy new working year everyone!

How did you celebrate New Year and Christmas? How were the holidays in general? Have you met everyone? How should you rest?

For some reason, I am sure that despite the fact that they have already ended, the whole of January will still be slightly festive, a little relaxed, and everyone will continue to invite each other to visit and "finish". There are a lot of friends and relatives, everyone wants to talk, someone traveled these days, and someone did not arrive for some reason of their own. As always. So you think, is it really bad that we still have a reason to meet on the "old New Year", no matter how ridiculous all this is perceived? I used to look for my advantages in everything. And in this too.

Friendly atmosphere and delicious homemade food is always a reason to meet. This is what creates a good mood. And they need to stock up for the whole year. It's true?

I didn't have time to congratulate you. But it's not too late. So. Let the current year be satisfying, friendly and homely.

And as a gift, I have for you a very unusual recipe for a dish that I tried in Switzerland, and I really liked it because it is tasty and satisfying, very suitable for friendly gatherings at home. Sit on the couch, share experiences and remember trips and adventures with your friends and loved ones, eat homemade pies and drink warming drinks. I propose to share these homemade recipes all January! Share your "cozy" recipes and throw off links, suddenly I want to cook something according to your recipes.

And today we have a pie from the canton of Valais - an area in Switzerland where one of the most popular ski resorts of Zermatt is located. The name of the pie is very funny - cholera, but the legend of origin is quite funny. In a period when residents were not allowed to take food out of the house, everything that people had at hand went into the pie - the products were mixed and baked in dough. Many nations have similar pies. But this cake is also interesting in combination. Onions, potatoes, cheese, pork (there are options without it) and apples. Apples in hot dishes are quite familiar to the Swiss. Consider Alpine pasta served with applesauce.

In general, the cake is very simple. I already managed to cook 4 pies for the New Year holidays. You can safely use ready-made puff pastry bought at the store for it. Just pay attention to the composition and try to choose one with the least strange ingredients. Well, if you have ever made chopped dough, then you will not have any difficulties in preparing the dough for this pie. It is prepared quickly and does not require any special knowledge and skills. A little more prep time.

Required:

2 small potatoes (100-120g), cooked almost until tender
1 small apple (green varieties preferred), peeled
1 leek (or 1 small onion)
100-150 g of grated cheese (for example, Emmental, or better - raclette, it also comes from Valais, and we will talk about it soon)
50 g loin, brisket, boiled-smoked bacon or speck
salt and freshly ground pepper
a pinch of ground nutmeg
1 egg

for the test:
150 g wheat flour
1/2 tsp salt
50g chilled butter (remove 15 minutes before cooking to soften)
cold water

Let's prepare the dough first. Pour salt into the flour, add butter in pieces and quickly mix with a mixer until crumbs form, pour in just enough cold water so that the dough just begins to stick together and an inhomogeneous lump gathers (about 30 ml I get water). Then collect a lump with your hands, slightly compact until a ball is formed, flatten and put in the refrigerator for half an hour to rest (covered with a lid or bag).

In the meantime, prepare the filling. We chop the leek and fry on vegetable until soft (5-10 minutes, depending on the thickness and type of onion). We cut all the other ingredients into a cube of no more than 1 cm: potatoes, apple, brisket - then pour it into the onion, add salt, pepper, nutmeg and mix.

We roll out the chilled dough between two pre-prepared sheets of parchment paper into a layer 3 mm thick and cut out a circle one and a half times larger than the diameter of the mold where the cake will be baked. I recommend taking a form with high sides. Tall pies look spectacular. But, in principle, any will do, just add the height of the side to the radius of the bottom - when cutting. I also made it in disposable take-out forms. We remove the top paper, and transfer the circle to the form, turn it over, removing the second paper, carefully distribute the dough along the bottom and sides, as wrinkles appear, straighten them evenly over the entire side part. It's not worth taking too hard. This dough should not be ironed and kneaded too much, the less manipulation, the lighter and crispier it is. This also applies to mixing.

The bottom needs to be pricked with a fork over the entire surface, then put half of the filling, sprinkle the surface with half of the cheese, then the filling again and the remaining cheese. From scraps of dough, collect a ball and roll it into a layer along the diameter of the form. Brush the edges of the dough with egg, place the second round of dough on top of the filling and pinch, folding the edges inward. Prick the top with a fork, grease the surface of the pie with an egg and send to the oven preheated to 190 degrees for 30 minutes.

With this dough, the cake keeps well for several days, so you can make it ahead of time. If you don't like pork, simply omit it by proportionally increasing all the ingredients, or add beef left over from dinner. If you decide to do it with puff, keep in mind: you don’t need to roll it out, just cut out circles, 1 pack per pie is enough. And don't forget to oil the mold to make it easier to remove the dough.

In general, during these New Year holidays, Swiss cuisine was the most popular with us. We cooked reshti, and fondue, and cake and bread. Whatever you say, Swiss cuisine is one of the most warming and satisfying. January will be "swiss made" for me. I really want to convey to you my feelings from the Swiss winter, coziness and comfort. Graubünden soup and Engadine walnut pie are next in line.

PS Thank you all for your birthday wishes, and in the meantime I'm studying my new computer, which I've been dreaming about for, believe it or not, for 15 years. So much time my computer has been updated and adapted, but over the past year I realized that it was time to part with it. Now I joined the ranks of the Yabloko. My husband did not even try to convince me, he just took and gave me a "poppy". I’m slowly getting used to the fact that now I don’t have to wait until the necessary photos are loaded)

Apple pie. Probably the most popular pastry, at least in Europe. Because, perhaps, in any kitchen there is at least one recipe for apple pie.

Today let's get acquainted with the Swiss version. Rather, one of the versions. On a sandy base, with a bunch of apples, cinnamon, a lemon note, almonds and ... a delicate creamy filling with a thin golden caramel crust. You will have to try a little, but in fact, everything is much simpler than it seems.

See for yourself!

We will need (for a cake with a diameter of 24 cm):

For test:

For filling:

For filling:

Source:Bodensee Kuche: Spezialitäten aus der Region, Comet Verlag

Cooking:
1. First, make the dough. Mix flour with salt and sugar, add diced cold butter.


2. Add 2 tbsp. water and hands quickly rub everything until the dough is smooth. Wrap in cling film and refrigerate for at least 30 minutes.


3. At this time, take care of the filling. Wash the apples, peel, remove the core and cut into slices. Pour lemon juice over immediately.


4. When the dough has rested enough in the refrigerator, take it out and roll it out on a floured surface. Grease a baking dish or ring with oil and transfer a layer of dough there with a rolling pin. Straighten the sides. Turn on the oven to 180 degrees.


5. Chop the almonds and sprinkle them on the bottom of the pie.


6. Lay out the apple slices. Sprinkle with sugar and cinnamon. Melt the butter and brush the apples with a brush. Put in the oven for 15 minutes.


7. At this time, fill in. Melt butter in a saucepan, add starch. Stir, pour in the cream and mix well again. Warm up, but do not let it boil.


8. Separately, mix sugar and vanilla sugar and eggs with yolk. Whisk everything until fluffy. Whisk the cream into the egg mixture. Mix everything well.


9. Pour the filling over the apples. Bake for another 15-20 minutes.


10. Finally, melt some more butter, brush the cake and sprinkle with sugar. Grill under the top grill until caramelized.


11. Cool the finished cake, remove from the mold and serve.