Graubünden nut cake according to Mrs. Haltinner

Ingredients for 1 servings:

• 300 g flour
• 150 g butter
• 150 g sugar
• 1 egg(s)
• 250 g sugar
• 150 ml cream
• 250 g walnuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Knead the dough ingredients into a shortcrust pastry. Cover and chill for 30 minutes. Then preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26cm baking pan with parchment paper and grease the edges with butter or margarine. Roll out 2/3 of the dough slightly larger than the bottom of the pan and press it into the pan, pulling up an edge. Roll out the remaining dough to the size of the pan to serve as a lid. For the filling, caramelize the sugar in a saucepan with a little water. To do this, brown it with a wooden spoon, stirring constantly – watch carefully! Stir the cream into the caramel. Add the walnuts and simmer briefly, stirring constantly. Be careful not to let the mixture cool completely and spread it over the dough promptly! Place the pastry lid on top and bake the cake for about 30 minutes. Check the baking time: Lift the baking paper from the side and check whether the base is baked through. Let the cake cool, then cut into slices using a large knife on a sturdy surface. Nut slices variation: You need the same ingredients and the procedure is basically the same. However, it is baked on a baking sheet. For the filling, you can also use 200g walnuts and 100g slivered almonds. Roll out the shortcrust pastry to a thickness of 4-5mm, not quite to the edge of the baking sheet. Straighten the edges or use a baking frame. Spread the filling over the pastry. Bake at 180-200°C (top/bottom heat) for about 15-25 minutes.