Markgräfler Nut Gâteau
(from Joanna’s recipe box)
Recipe for a gateau approx. 24 cm in diameter
Source: Martin Abril
Prep time: 60 minutes
Cook time: 40 minutes
Serves 6 people
Categories: Dessert
Ingredients
- Filling:
- 12 ozs. caster sugar
- about 10 1/2 ozs. walnuts, roughly chopped (hazelnuts may be used instead)
- 7 ozs. double cream (1 tub)
- 2 tbsp. clear (liquid) honey
- Rich short pastry for bottom and top:
- 13 ozs. plain flour
- 6 1/2 ozs. butter
- 3 1/2 ozs. caster sugar
- 1 sachet of vanilla sugar or grated peel of half a lemon
- 1 egg
- 1 pinch of salt
- Further ingredients:
- 1 egg white, lightly beaten
- 1 egg yolk, beaten with
- 2 tbsp. double cream
Directions
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First prepare the filling, as this has to cool before it is needed again.
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Melt the sugar in a coated saucepan until it is golden yellow but not brown.
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Stir in the roughly chopped nuts until they are well coated with sugar, add the cream and the honey.
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Mix at very low heat until all ingredients are well blended. Remove from stove and allow to cool.
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Quickly knead the short pasty from the ingredient listed and then put in the refrigerator for about 30 minutes.
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Heat the oven to approx. 400 F
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Split the dough into two portions, one portion
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slightly larger. Roll out the larger portion between two sheets of clear plastic foil and place in a baking tin that is either well-greased or [??? the edge].
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Pour the filling on the pastry and smooth with a moistened baking spatula. Roll the second portion of dough as rounded
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[I think you put the egg white down here on top of the filling.]
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??? Fold the raised edge of dough over the coat with white of egg.
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Place the layer of pastry on top and press the edge against it the egg white serve as glue
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Put the whipped yolk over the top and prick with a fork to let any steam escape
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Bake the cake for about 35 to 40 minute ??? on the grid.
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Test with a wooden skewer to see if the cake is done.
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Allow the cake to cool roughly, then wrap in aluminum foil or in a sufficiently large tin with a lid.
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Keep for one week to allow the flavours to blend the cake moist.
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The nut gateau will keep for several weeks if stored in a cool place
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Note: This nut gateau is an “immigrant the Swiss Engadine region. The luxury prepared with walnuts, the simple version hazelnuts.
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(see http://edgeofmyplate.blogspot.com/2014/07/engadine-nut-cake-swiss-nut-cake.html for another example and pictures)