Swiss nut cake

Ingredients for 1 servings:

• 300 g flour
• 115 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 egg yolks
• 190 g butter, cold
• 150 g walnut kernels
• 150 g almonds, peeled
• 250 g sugar
• 200 g whipped cream
• 3 tbsp honey (orange honey or acacia honey)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Almond-walnut-honey-cream caramel in a shortcrust pastry coating

For the shortcrust pastry, put the flour in a bowl, add the sugar, vanilla sugar, and salt. Put the egg yolk in a well, cut the butter into cubes, and add it. Knead all the ingredients into a smooth dough, then divide the dough into 2 portions, cover, and chill for about 1 hour. Knead one portion of dough briefly, then divide it into 3 portions. Roll out one portion on a lightly floured surface into a round flatbread (approx. 14-16 cm in diameter) and cut into perfect circles. Place the pastry base in a tart tin (approx. 14-16 cm in diameter) lined with baking paper. Shape the second portion of dough into a long log with your hands, place it around the edge of the tin, and press it down with your hands to form a 2 cm high rim. Roll out the third portion of dough to form the lid (approx. 16-18 cm) and chill. Prepare the second portion of dough in the same way and line the second tart tin. For the filling, roughly chop the walnuts and almonds. Gently heat 3 tablespoons of water and sugar until golden brown and caramelized. Pour in the cream and cook over medium heat for about 10-15 minutes, stirring constantly, until a thick, golden brown caramel has formed. Preheat the oven to 180°C (350°F), fan oven 160°C (420°F), gas mark 3. Stir in the honey, walnuts, and almonds, then let the filling cool slightly. Divide the filling between the two tins and place a pastry lid on each cake. Press down firmly at the edges and trim off any excess. Bake both cakes on the second rack for 20-25 minutes until golden brown. Cover with baking paper halfway through baking to prevent overcooking. Let cool. Carefully remove from the tin and dust with icing sugar if desired. The cakes will keep for about 2-3 weeks if tightly wrapped in foil. Ideal for gifting.