Engadine Walnut Cake

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The Engadine Walnut Cake is made of short pastry filled caramelized walnuts.
It has become very popular, far beyond the borders of switzerland.

Engadin is about an 80 km long valley in the canton of Graubünden in Switzerland. It is by the way, one of the highest over-sea-level inhabited valleys in Europe. The nature and landscape is amazing.
My sister was there and told me about this speciality, so I had to try it out immediately.

In Switzerland walnuts are known as “Baumnüsse” (tree nuts). 🙂

Wrapped in cling film and stored in a refrigrator, the Engadine walnut cake lasts for several weeks. Could be helpful by unexpected visits.

Engadine Walnut Cake
Shortcrust pastry
  • 350 g flour
  • 75 g sugar
  • a pinch of salt
  • 175 g butter
  • 1 egg
  • 350 g walnuts
  • 250 g sugar
  • 3 tbsp water
  • 250 g single cream
  • 2 tbsp honey
  1. Mix flour, sugar and salt. Add butter in small pieces and crumble.

  2. Add egg and knead to a dough.

  3. Divide dough in 2 pieces. (1 bigger, 1 smaller) Put dough in refrigerator.

  4. For the filling: Chop walnuts roughly, roast slighly in a pan without any fat.

  5. Put sugar and water in a pot and bring to boil.

  6. Boil until the syrup turn amber in color.

  7. Warm single cream and stir in syrup. (Carefully, it bubbles!)

  8. Boil for approximately 10 minutes, stirring constantly.

  9. Stir-in honey and walnuts.

  10. Leave to cool for a few minutes.

  11. Roll out the smaller piece of dough on a floured surface.

  12. Cut out a circle of 26 cm. (I used the springform.)

  13. Place on a plate with baking paper and put in the fridge.

  14. Roll out the rest of the dough.

  15. Put in greased and floured springform (26 cm). Press to form leaving an edge of 4 cm in height.

  16. Using a fork, press holes in the dough.

  17. Fill in the walnut filling.

  18. Close the edge over the filling.

  19. Brush the dough (edge) with egg yolk-milk mixture.

  20. Take the cut-out circle out of the fridge and cover up the dough. Press slightly to fit.

  21. Brush with egg yolk-milk mixture. Using a fork, press out a pattern.

  22. Bake in preheated oven at 180°C for about 50 minutes.

  23. Leave to cool.


Lasts for some weeks in the refrigerator.

Enjoy baking!
Maggi & Familie

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