ENGADINER tradicionalna Švicarska torta sa orasima #Bündnernusstorte #Nusstorte Tuorta da Nusch #182

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are similar in texture and flavor, while sunflower seeds are more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a rich chocolate flavor with less sugar.

In one bowl add flour, baking powder, vanilla sugar, and a pinch of salt. Mix everything well.

Add sugar and stir again.

Add egg whites and cold butter. Combine the ingredients.

Knead the dough on the work surface until crispy. This will take a little more time.

Wrap the dough in foil and leave in the fridge for 30 minutes.

In another bowl, mix milk and salt to prevent the yolks from drying out. Cover and refrigerate until use.

Finely chop the walnuts.

In a pot, add milk and whipped cream and warm it up without boiling.

In another large pot, add sugar and melt it over low heat, shaking occasionally.

When the sugar has melted, gradually add the warm milk and whipped cream mixture. Cook, stirring constantly, until even.

Remove from heat and add honey and walnuts. Mix everything well.

Sprinkle the work surface with flour and divide the dough into two equal parts.

Roll out one part of the dough to a thickness of about 5 mm and cut out a circle using a mold.

Roll out the second part of the dough to a diameter of about 30 cm.

Spread butter on the mold used for the first part of the dough and transfer the second part into the mold.

Place the excess dough from the first part on the edge of the mold, making the edge about 2 cm high.

Add the walnut caramel mixture to the dough and align it.

Cover with the first part of the dough and connect the ends.

Use a fork to print lines along the edge and prick the dough in several places with a wooden stick.

Coat the top with egg yolk.

Bake in a preheated oven at 175°C for about 40 minutes until golden brown.

Allow to cool slightly before removing the hoop.

This cake can be eaten immediately, but for better flavor, it is recommended to consume it the next day.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens