Entgardiner Walnut Cake
Ingredients
For the Dough:
- 160 g butter, softened
- 150 g sugar
- 300 g all-purpose flour
- 1 egg
- 1 pinch salt
For the Caramel-Nut Filling:
- 20 g butter
- 300 g sugar
- 250 g coarsely chopped walnuts
- 250 ml heavy cream
- 1 egg yolk (for brushing)
Instructions
- In a large bowl, cream together the softened butter, sugar, salt, and egg until well combined. Sift the flour over the mixture and knead everything into a smooth shortcrust pastry.
- Cover the dough and refrigerate for 2 hours.
- Preheat your oven to 200°C (390°F).
- Roll out two-thirds of the dough thinly and line a 24 cm diameter low-sided tart pan, allowing the edges to slightly overhang.
- In a saucepan, melt the butter. Add the sugar and caramelize it to a light brown color, stirring constantly.
- Add the walnuts and heavy cream to the caramel and bring to a boil once. Let cool slightly.
- Roll out the remaining dough into a round plate of suitable size. Spread the cooled filling evenly over the tart base.
- Place the round dough plate on top of the filling. Brush the edges of the top dough plate with beaten egg yolk. Fold the overhanging edges of the bottom dough over the top plate and press firmly to seal.
- Brush the entire surface of the cake with the remaining egg yolk and prick several times with a fork.
- Bake the cake on the second-lowest rack for 30-40 minutes.
- Let cool completely on a wire rack.
Notes
This cake is perfect for an afternoon snack with coffee or tea. For an extra touch, you can dust the cooled cake with a little powdered sugar. Ensure your butter for the dough is very soft for easier mixing.